Spicy autumn pumpkin chilli

Perfect for the cool autumn evening, this deliciously spicy pumpkin chilli is an absolute delight. The beef gives the chilli its intense meaty flavour and the chillies that certain fire. This is where the gourmet gets his money`s worth.

Ingredients for 4 People:

1 Hokkaido pumpkin
2 spring onions
2 cloves of garlic
3 chillies (fresh or dried)
1 red bell pepper
1 yellow bell pepper
1 leek
1 packet pea pods
800 g ground beef
3 tbsp vegetable oil
a little salt and pepper
3 tbsp tomato paste
500 ml meat stock
1 large can of chopped tomatoes
1 can of Kidney beans

Directions:

Quarter the pumpkin, remove the seeds and the fibrous inside (yields approx. 350 g). Cut the pumpkin into cubes of about 1 cm.

Peel, quarter and finely chop the onions and garlic. Halve the chilli and bell peppers, remove the stalk, seeds and white parts. Finely dice the chilli pepper and cut the peppers into small cubes. Wash and clean the leek and cut it into fine rings. Remove the ends from the sugar snap peas and cut into pieces about 1 cm.

Heat the oil in a saucepan, add the ground beef and stir-fry vigorously. Season the meat with salt and pepper. Add the onions and garlic, fry briefly with the meat and stir in the tomato purée. Pour in the meat stock, cover and simmer at reduced heat for 25 minutes.
Add the Hokkaido pieces and simmer for another 10 minutes. Then add the pepper, kidney beens, leek, chilli, chopped tomatoes and pea pods and simmer for another 10 minutes. Season with salt and pepper and serve with fresh bread.

Enjoy your meal