Recipe: Pumpkin chili with moonshine sour cream from Myth and Moonshine

(Brian Krista, Baltimore…)
January 31, 2014|For The Baltimore Sun

At Myth and Moonshine, the 'shine isn't confined to Mason jars and shot glasses: It also makes it onto the food menu, which puts a sophisticated spin on country cooking. In this great cold-weather dish, butternut squash and pumpkin add sweetness and spice to hearty chili and a scoop of sour cream infused with sweet apple pie moonshine reduction adds a jolt of countrified fun.

Pumpkin Chili with Moonshine Sour Cream
Serves 8-10

For the chili:

1 medium butternut squash

Olive oil

2 1/2 pounds ground beef

1 large onion, medium dice

1 medium carrot, medium dice

1 ¼ cups diced tomato

1 chipotle pepper in adobo sauce, minced

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

1 packed Tablespoon fresh sage, diced

1 Tablespoon dry oregano

1 1/2 Tablespoons white pepper

2 Tablespoons cinnamon

1/2 teaspoon fresh nutmeg, grated (optional)

2 15-ounce cans pure pumpkin

2 1/2 Tablespoons kosher salt, divided

2 cloves garlic, diced

14 ounces pumpkin beer

3 16-ounce cans of kidney beans -- 2 drained and 1 with brine

Step One: Prep and Roast Squash

1. Preheat oven to 350 degrees.

2. Cut squash in half and de-seed with a spoon. Rub the orange flesh with olive oil and season with salt.

3. Wrap squash in foil and place on a sheet plan, flesh side facing up. Bake for 30 minutes or until squash is softened.

Step Two: Prep Meat, Vegetables and Spice Blend

4. Portion ground beef into half-ounce balls and set aside.

5. Dice onion, carrot and tomato into medium-sized pieces and mix together.

6. In a small mixing bowl, combine minced chipotle pepper, Dijon mustard, Worcestershire sauce, fresh sage, dry oregano, white pepper, cinnamon and nutmeg (if using).

Step Three: Wait for Squash

7. By the time you're finished prepping the seasoning, vegetables and meat, the butternut squash should be close to done. When the squash is soft to the touch, remove it from the oven, unwrap the foil and let the squash cool.

8. Using a spoon, scrape the flesh from the skin and mix with the two cans of pumpkin. Set aside.

Step Four: Sweat the Aromatics

9. Place a large sauce pot over medium heat and cover bottom with oil. When the oil begins to shimmer, add onions, carrots and one tablespoon kosher salt.

10. Sweat the onions and carrots over medium heat for five minutes, stirring occasionally.

11. Add garlic to the pan and sweat about two minutes.

12. Turn the heat down to low.

Step Five: Cook the Beef

13. Add the ground beef to the pot. Season with white pepper and one tablespoon salt.

14. Cover the pot, and continue cooking mixture on low for 10 minutes, stirring once halfway through.

15. Drain the meat and vegetables, reserving ¾ cup of liquid to return to the pot.

16. Pour 14 ounces of your favorite pumpkin ale into the pot, and increase heat to bring mixture to a simmer. Foam will develop. Using a ladle, skim the foam and discard.

17. Stir in the seasoning mix and simmer mixture for about an additional 10 minutes.

18. Stir in kidney beans and brine.

19. Add the pumpkin/butternut squash blend and stir until fully incorporated.

20. Adjust heat to low, then cover. Cook for 20 minutes.

21. Taste, and add the remaining 1/2 tablespoon of salt if desired.

For the apple pie moonshine sour cream:

1 double shot apple pie moonshine

1 Tablespoon cinnamon

1/4 teaspoon kosher salt

2 Tablespoons powdered sugar

1 cup sour cream

1. In a small sauté pan over medium-high heat, bring the moonshine to a simmer. Continue for about six minutes, until the moonshine is a syrupy consistency, reduced by about 90 percent. Remove from the stove and allow to cool.

2. Mix the moonshine reduction, cinnamon, salt and powdered sugar into the sour cream until fully incorporated.

The chili should be served in individual bowls topped with a dollop of apple pie moonshine sour cream.

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