Hmmm. I like pumpkin, both in desserts and in dinner foods, but I think what I didn't like about this chili is that it's throwing the dessert right into the dinner... I don't enjoy sweetened meat, so I left out the sugar, but the pumpkin pie spice was still very sweetish (even though I put in less than 1/2 tablespoon for a big vat of chili). I'd suggest starting the pumpkin pie spice at 1/2 teaspoon, and taste-testing from there to see if you want to add more. I ended up increasing the chili powder by at least double, and adding a tablespoon of cumin, a tablespoon of beef bouillon, a tablespoon of tomato bouillon, and 1/2 to 1 teaspoon of cayenne pepper (too mild otherwise) to mask the sweetness of the pie spice. I also increased the pumpkin to 1 cup and added black pepper to taste. In the end, that combination worked for me--it came out tasty and appealing, even for my boyfriend, who doesn't like chili. But given that the recipe makes a *lot* and it's not my favorite ever, I don't think I'll make it again (save my spices and puree for pies!)
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