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  Harvest Chili!
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Related Pages!
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Food Holidays
I love to cook what I've named "Harvest Chili."
I usually fix this chili every Autumn during the months of October and November when the fall flavors are so prevalent and when the weather gets a chill in the air.  The base of my Harvest Chili is pumpkin or butternut squash and cream cheese. I prefer a chili that has a really thick gravy to it because I like to be able to dip crusty bread in the sauce and have it stick to it. These ingredients make it soooo smooth and creamy and perfect for dipping in bread. Give my recipe a try- It's different but I think you'll love it!  :pam, gone-ta-pott webmaster

Harvest Ingredients
1 medium size butternut squash or 1 can pumpkin
3 - yellow, red  & green bell peppers
6 oz diced celery
2 large potatoes
1 large sweet onion diced
1 finely grated carrot
2 - 80z cream cheese
1 can - Chicken or beef stock
1 stick of butter
salt and pepper

Step 1: Cooking the harvest ingredients

Step 2: Repairing the meat and seasoning
For this step you can use your favorite chili con carne/chili recipe or try this one-
Note: this recipe also works well with chicken instead of ground beef-
 
1 quart cold water
1 (6-ounce) can tomato paste
2 cloves of garlic, minced
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
3 tablespoons chili powder
1 tablespoon salt
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon marjoram
2 bay leaves

Step 3:

Step 4:
Combine everything into the pot of harvest ingredients and simmer for 1 hour-
Keep checking and adding water if chili is to thick

Serve with crusty bread for dipping.
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A look into National Holidays
National Chili Month: October
Eat Beans Day: July 3 / Bean Day: Jan 6
National Garden Holidays / Garden Month
National Herb Week: May
National Pumpkin Month - October
International Hot & Spicy Food Day: Jan16
Food Fact: Chili con carne: (in America shortened to chili) is a spicy stew-like dish, the essential ingredients of which are beef, pork, venison, or other mature meat, and chili peppers. Variations, either geographic or by personal preference, include the addition of tomatoes, onions, beans, and other ingredients. There are also many versions of vegetarian chili, also known as chili sin carne, made without meat -
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