I’m not one to really like my food spicy at all, but this recipe is so good, I don’t mind at all that it has a bit of a kick. The pumpkin adds a really satisfyingly sweet undertone to the recipe, but it’s not at all overwhelming. When I was looking for a good recipe, I came across a similar (but slightly more complicated) recipe that recommended sprinkling the chili with chocolate shavings before serving, so I thought I would try it with this recipe since chocolate and pumpkin go so fantastically well together. I was so right! The chocolate really complements all the flavors. I can’t get enough of this stuff!

I modified the recipe slightly. Since I’m not really all that into super spicy foods, I halved the chili powder. Also, I thought 1 cup of pumpkin was a really odd amount to add, especially since it’s only about half a can. And where am I going to find a recipe for approximately half a can of pumpkin? So I just added the whole darn can. Once I put everything into the pot, I felt like it was a little thick, so I added just a little more beef broth, but I’m not sure how much.