I'm also making Chili for tomorrow's Chili Cook-Off at the tailgate. I'm pretty stoked, but I'm changing my recipe completely. Depending on how late it gets tomorrow and how much I imbibe, I won't post anything for at least a day or two, but rest assured, I'm playing to win and I'm going to want to remember it. By the way, I'm playing Brad Paisley to maintain my tailgating ass-kicking mood.
If you guys remember, I promised last year to post the recipe for my unbelievably successful Pumpkin Pie. I'm pretty sure I never posted it. If I did, well, then you're in for round two. It's so good, that you should make it even if you don't like Pumpkin Pie!
14 oz. can Sweetened Condensed Milk
Dribble of Vanilla
To roast the Pumpkin, cut it in half and put flesh down on a baking pan with a tiny amount of water. Roast at 375 for an hour.
Mix everything together, the Spices to taste. I prefer a fair amount of Spice. Pour into a Pie Crust (I froze some Pie Crust last time I made a Pie or Quiche or something a few weeks ago and am using that). Then bake the Pie at 375 for about an hour. By the way, my recipe's better than the one to the left. Serve with fresh Whipped Cream.* And love it.
*I'm using normal Whipping Cream instead of Heavy Whipping Cream. I did this because it was a dollar cheaper, but it turned out really well and I will use the non-heavy Whipping Cream from now on.