Feelin’ Chili?

Ingredients: (serves four) 

1 white onion 

1 large can of pumpkin puree 

1 lb of ground chicken 

1 cup of vegetable or chicken stock 

1 tbsp of yellow curry 

1 tbsp of white pepper

1 tbsp of black pepper 

1 tbsp of coriander seed 

1 tbsp of onion powder 

1 tbsp of smoked paprika  

1 tbsp of dried parsley 

2 tbsp of butter (unsalted) 

In a pan, caramelize one peeled, sliced white onion. Add chicken meat and cook together until all the meat is evenly cooked. Lower heat and stir in pumpkin puree, add spices as indicated. Let this heat, stirring to avoid burning for 5 mins. Add stock and stir thoroughly until thinner consistency is accomplished – add butter and continue to stir. Leave to cook in a covered pan for 1 hour. Lower heat and let rest for 30 minutes before serving. 

~We paired this to our lovely 2018 Shiraz. Aged beyond its typical fruity initiation, the wine is deep and dark with wild flourishes of peppercorns and flint throughout its middle with a taut finale that leaves the tongue and taste buds gasping and groped by firm tannins.