An Autumn Pumpkinscape of a 1,000 Pumpkins and Bowls of Bodacious Chili

Pumpkinscape display at the University of Tennessee Research Center in Jackson TN. A thousand pumpkins of many varieties create this autumn landscape

Bodacious Chili
1 tablespoon vegetable oil
1 smoked link sausage, cut into 1/4-inch pieces
1 ½ pounds ground beef
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
½ teaspoon each – paprika, cayenne pepper, oregano, thyme
2 tablespoons onion powder
1 tablespoon salt
1 tablespoon chicken base
2 teaspoons ground cumin
1 (12-ounce) bottle dark beer
1 (28-ounce) can whole tomatoes, crushed, and their juices
1(14.5-ounce) can chopped tomatoes
1 small can chopped chili peppers
1 package chili seasonings
1 tablespoon sugar
1 (27-ounce) can chili kidney beans with juice
Salt and freshly ground black pepper
1 cup grated cheddar cheese, garnish
1 cup finely chopped green onions, garnish
1 cup sour cream
In a large heavy pot, heat the oil over medium-high heat. Add the ground beef and onions, cook till browned. Add the sausage, chicken base, garlic, chili powder, salt, spices, chili seasonings and cook, stirring often, 15 minutes. Add the beer and cook about five minutes, bring to low boil.
Add the tomatoes, sugar, peppers and chili beans to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for an hour or longer, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Season with salt and freshly ground black pepper, to taste. You may thin with water to your taste.
To serve, ladle into bowls. Sprinkle each serving with grated cheese, sour cream, green onions, and serve hot with corn chips or crackers.

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