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Pumpkin Chili from Mixed Gourd Soup

Dinner Dec 13, 2022 - Pumpkin Chili


Dried beans soaked overnight and mixed gourd soup made (and served) a day ahead.


Pumpkin Chili

Half of left over mixed gourd soup

~1lb of bried beans that have been soaked in salt water overnight

~1lb of bone in goat meat, separated and meat roughly diced

~1lb of ground Italian sausage

1 Large Onion

3 Garlic Cloves

3 Bay Leaves

Low Sodium Chicken Broth

To Taste:

   Salt

   Black Pepper

   Chili Powder

   Red Pepper Flakes

   Dried Oregano


-Cook goat meat and sausage to a dutch oven until browned. Remove the meat and set aside for later (in fridge) and keep the drippings

-Cook the onion in the drippings till it's softened.

-Add the garlic, rehydrated beans, goat bones, oregano, and bay leaves to the dutch oven and add enough to go a half an inch past the top of everything

-Simmer till beans are completely cooked, remove and discard bones and bay leaves

-Stir in your left over mixed gourd soup and the set aside meat




-Taste test and add any needed additional salt, pepper, oregano, chili powder, and red pepper flakes

-Simmer for 15-25 minutes

-Taste test when finished cooking and add any needed additional seasoning



Final Notes:

-This was really good, for sure want to make again! I would have liked to use chorizo in place of the Italian sausage, but Luke liked it the way it was. The goat meat was nice for some different texture.

-I can't remember if I added peppers (likely jalapeños) to the dish, would have been cooked with the onion.


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