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My brother swore canned pumpkin beats fresh in chili, he was right
Last fall my brother dared me to swap fresh pumpkin for the canned stuff in my chili recipe. I argued with him for 20 minutes, saying the fresh cubes had better texture and more flavor. He finally made me taste his version side by side, and honestly the canned pumpkin puree made the broth thicker and way more savory. It also cut my prep time from 45 minutes to like 10, which mattered on a busy Tuesday night in Austin. The fresh pumpkin just turned mushy anyway, while the canned kind blended right in with the beans and tomatoes. Now I keep three cans stocked every winter, and I only break out fresh for pie. Anyone else made the switch after resisting for years?
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the_susan12d ago
...okay but like, is this really a hill worth dying on? people been making chili with whatever they got for decades, canned pumpkin is fine, fresh pumpkin is fine, it's chili not a michelin star dish.
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