The FareShare Menu October 31, 1998  Black Bean Chili in a Roasted Pumpkin - by Art Guyer
	* Exported from MasterCook *   Black Bean Chili in a Roasted Pumpkin Recipe By : Frederick Post Serving Size : 6 Preparation Time :0:00 Categories : FareShare Chat 008 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   6 tablespoons olive oil (divided use)   3 pounds lean/boneless pork -- cut into 3/4-inch cubes   1 large onion -- minced   4 cloves garlic -- minced   1 yellow bell pepper -- seeded and diced   1 can beef broth -- (13 ounce)   2/3 cup cream sherry   1 can stewed tomatoes -- (14 ounce)   5 tablespoons chili powder   1 teaspoon dried oregano   1 teaspoon ground cumin   1 tablespoon brown sugar   Cayenne Pepper to taste   Sea Salt to taste   1 can pureed pumpkin -- (15 ounce)   2 cups cooked black beans   1 pumpkin -- prepared per following instructions Garnish : Cheddar cheese, toasted pumpkin seeds (instructions follow) and sliced scallions Heat 2 tablespoons of oil in large pot and brown pork in batches over medium-high heat, adding more oil as needed. Once pork is browned on all sides, reserve. Add onion, garlic and bell pepper to the pot; saute about 10 minutes. Stir in broth, sherry and tomatoes. Add spices, cayenne pepper and salt to taste. Stir well. Add pumpkin puree, stirring until smooth. Add black beans and browned pork. Bring to a simmer, stirring occasionally for 1 hour. Ladle hot chili into pumpkin to serve (or, chili may be ladled into and served in a large serving bowl.) Top with shredded Cheddar cheese, toasted pumpkin seeds and sliced scallions, for garnish. To prepare pumpkin for serving: Preheat oven to 350 F. Cut top of the pumpkin and reserve. Scrape out seeds (reserve) and strings and brush the inside of pumpkin with remaining tablespoons oil. Set pumpkin in a large roasting pan filled with 2 inches of water. Replace the pumpkin top and bake until the shell is tender, about 1 to 1 1/4 hours. Meanwhile, wash pumpkin seeds to remove strings; drain. Sprinkle with sea salt to taste. Spread seeds in a single layer on a cookie sheet and roast for 20 minutes until brown. Remove from oven and cool. Reserve for garnishing chili. NOTES : Frederick Post Formatted in MasterCook by Art Guyer at ThePoint (thepoint@beachlink.com) Contributed to #FareShare IRC Chat, 31 October 1998, by Art.   - - - - - - - - - - - - - - - - - -