it is currently 56 degrees in our living room. yes, you read that correctly, it's 56 degrees inside our home.
long story short, the house we bought had oil heat. we were hoping to one day upgrade to natural gas. extenuating circumstances caused us to move the timeline up quite a bit - as in now. we are currently waiting on BGE to connect our new gas line. waiting on BGE is not something i would wish on my worst enemy. for some reason, my daily calls begging and pleading to speed the process up, seems to be doing no good what-so-ever. apparently there isn't a need hierarchy. those without heat, wait along with everyone else.
needless to say, E and i are having a fire every evening, drinking lots of hot tea, trying to get ourselves invited over to other people's homes, and eating lots of chili.
this pumpkin chili has made an appearance once before on this blog (here). i have made it several times since, and true to my nature, have tweaked it within an inch of its life. i think my *new* version is better than ever. in my book, toppings can make or break a bowl of chili. i have been loving the trifecta of shredded cheddar, plain greek yogurt (instead of sour cream) and homemade guacamole.
until our heat arrives, you can find me curled up on the couch in front of the fire with a blanket and something hot in my hands. if you are looking to warm your hands, or your belly, warm yourself up with a piping hot bowl of this:
1 lb ground bison
1 large onion, chopped
28 oz crushed tomatoes
15.5 oz pumpkin puree
2 - 4oz cans diced green chilies
10 oz rotel original diced tomatoes
15.5 oz low-sodium black beans, drained and rinsed
15.5 oz low sodium kidney beans, drained and rinsed
1 tbs garlic powder
1 tbs onion powder
1 1/2 tbs cumin
1 tbs chili powder
1 tbs chipotle chili powder
brown together ground meat and onions. drain the grease and add to large pot or slow cooker. add remaining ingredients and let cook on low for 6-8 hours. don't forget the toppings!