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Pumpkin con carne
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 
Ingredients
  • 1 pumpkin
  • 1 onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1/4 white leek julienne slices coated in flour and cooked in oil
  • 2 cloves garlic chopped
  • 2 pounds minced beef lean
  • 1 cup about 1/3 pound chorizo (mild or spicy), small cubes
  • 3 tbsp chili powder
  • 1 can of 540 ml red beans rinsed and drained
  • 1 can of 800 ml tomatoes diced
  • 2 cups beef broth
  • 2 tsp honey
  • juice of one lemon
  • salt and pepper to taste
  • small drizzle olive oil
Fresh spices ground in a blender:
  • 1 clove garlic
  • 2 green onions
  • 2 ml parsley
  • 20 g red pepper
  • Spicy pepper to taste
Dry spices put in a coffee filter attached by a string:
  • 2 cloves garlic
  • 5 cloves
  • 15 ml mustard seeds
  • 10 ml chili flakes
  • 15 small balls allspice
  • 1 spicy pepper
  • 30 ml pink pepper
Instructions
  1. In a large pan, sauté the onion in olive oil until soft. Keep aside.
  2. In a large saucepan, sauté the beef and chorizo until cooked.
  3. Add the chili powder, fresh blended spices, salt and pepper and mix.
  4. Add remaining ingredients, peppers and dry spices.
  5. Simmer for 3 to 4 hours.
  6. 15 minutes before serving add the rinsed and drained can of red beans.
  7. Empty the pumpkin, brush with oil and roast for 20 minutes.
  8. Adjust the seasoning as needed and serve with the fried julienne leek.