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Homage To Hershey Chocolate Chili In A Whole Pumpkin

Source of Recipe

Post Gazette


List of Ingredients

10-pound pumpkin, cleaned, lid replaced, set in a pie pan and baked at 350 degrees for 1 1/2 hours or until tender
1 cup chopped onions
2 garlic cloves, minced
2 tablespoons vegetable oil
2 pounds skinless, boneless chicken breasts, cut into 1- inch pieces (approximately 3 large breast halves)
2 teaspoons salt
1/2 tablespoon freshly ground black pepper
2 teaspoons ground cumin
2 tablespoons unsweetened cocoa
14-ounce can chicken broth
1 1/2 cups water
15-ounce can tomato sauce
1 teaspoon jalapeno powder or to taste
1 cup chopped fresh parsley
2 15-ounce cans white kidney beans, drained
1 tablespoon masa harina dissolved in 1/4 cup water (optional; may use corn meal instead)
2 tablespoons honey
1 cup sour cream



Recipe

Clean a 10-pound pumpkin (about 30 inches around the waist and 7 to 8 inches tall). Place in a dish such as a pie pan and bake with lid on in a 350-degree oven for 1 1/2 to 2 hours or until tender. In a Dutch oven, saute the onions and garlic in the oil until soft. Add the chicken without crowding and cook until browned. Remove from the heat. Add the salt, pepper, cumin and cocoa, stirring well. Mix in the broth and 1 1/2 cups water, tomato sauce, jalapeno powder and parsley. Return to heat and bring to a boil. Cook at a very low boil, partially covered, for 35 minutes. Add the beans and cook 15 minutes more. Add the masa harina mixture to the chili and cook 5 minutes more. Remove from the heat and stir in the honey.

Note: If you are serving in a pumpkin, transfer chili to the baked pumpkin, leaving 1 inch at the top, and replace the lid. Pumpkin may not hold all the chili. Bake in a 325-degree oven for about 1 to 1 1/2 hours until chili is very hot and pumpkin very tender. Stir in sour cream and serve. Serves 6 to 8.

"Chili Nation" by Jane and Michael Stern