Please tell me you’re week needs some delicious comfort right about now because, if so, this is exactly what you need!

How do you feel about chili? To me it always seems like chili is one of those meals that doesn’t get appreciated enough. I don’t get it, it’s so homey and full of flavors, oh, and you can load it with so many good things like cheese, sour cream, and big fat chunks of cornbread, YUM!. Plus, it’s versatile and you can do so many things with it (Hello chili-cheese fries!), what’s not to love?

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I have to tell you, even within my own family chili isn’t the most popular. I mean, everyone will eat it but it isn’t a favorite by any measure and it’s never a first choice. I find it surprising too, because usually everyone really enjoys it once it’s made and wonders why we don’t have it more often. But then when it’s gone they quickly forget how good it is and it plunges down on the popularity list until the next time I feel like reviving it and convincing them how great it is.

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A few days ago I realized how long it had been since my last cozy warm soup or chili recipe, way too long I’d say. That’s why I started brainstorming for what type I should make, and with it being October, I felt like doing something fun and festive would be a good idea. It just so happened that I had finally gotten around to roasting a pumpkin on the same day.

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I honestly used to be really grossed out by the idea of eating the flesh of a pumpkin. Mostly I think it was because of all the years my mom and dad would carve pumpkins with us as kids. Oh my goodness, those are really fun memories. I’ll never forget the first time my dad asked me to help clean one of them out, you know, because you have to stick your hands into the stringy, seed-filled center in order to do it. I loved helping even though how the smell was so squashy and the feeling of it on my hands made me want to gag a little bit. Yeah, so that’s why I never considered actually eating them. In my mind they were simply organic mediums for seasonal art.

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So this variation of chili just might be my new favorite. In the past I’ve made it with Mexican flair, or tried different beans and meat combinations, or tested multiple levels of spiciness. Like I said, it’s so versatile. This one though, it’s just so full of nostalgic tastes of autumn that I can’t see ever beating it. And if you happened to browse the ingredient list yet, then yes, I did put apples in it. You’re going to have to trust me on this one guys, it’s so good! It won unanimous votes of being better than my classic chili recipe so I was pretty happy about that.

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This would be a great tailgate party meal and, if you’re as into leftovers as we are, you should know it actually gets better next day! One more thing, don’t forget to serve it with all the good toppings you like. I added pumpkin seeds (or pepitas) this time to complete the whole picture and because I’m having a moment with them right now. Yeah, you can’t skip the pepitas!

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As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21

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