A festive way to serve a delicious chilli. Perfect for Thanksgiving, Christmas, or to serve friends and family
Add in the beans, tins of tomatoes ( I swish each tin out with a bit of water to get all the tomatoey goodness in), the glug of wine, bay leaves, chocolate squares and the stock.
Add the liquid smoke and stir.
Test for spice balance at this stage too- add in more herbs or chilli if necessary. A splash of cholula sauce or other chilli sauce can be added if you think you need more of a spicy kick
Keep simmering the chilli for another 10 mins.
Heat the oven to Gas Mark 5, 190 C
Once you have the chilli on to cook, cut the top off the pumpkin so it is like a lid!, I find it easiest to cut into the pumpkin a bit at a time, carefully stabbing the knife into the flesh, joining up the stab marks around the top in a circle, until it all can be gently lifted off.
Scoop the seeds out of the pumpkin
Rub the inside of the pumpkin with a little olive oil & sprinkle a pinch of salt and the smoked paprika .
Put the pumpkin and its top on a heavy baking dish and put into the oven
Roast for around 30 mins until the flesh of the pumpkin is tender and cooked through but not collapsed
Put the chilli into the pumpkin cavity. Put the lid of the pumpkin on, and put it all into the oven for around 10 minutes, until the chilli is heated through.
Remove carefully from the oven and put onto a pretty dish, ready to serve as a triumphant main course!