Halloween Pumpkin and Beef Chilli Con Carne

All Hallows Eve, otherwise known as Halloween, is just around the corner. And if ‘Trick or Treating’ or a spooky party is on the cards, here is a fun dish you can put together with the help of the little ones.

Made using our minced dry-aged beef, along with squash, pulses, and vegetables, this should act as healthy antidote to all those sweets flying around!

Serve with rice on the side or a pile of nachos to encourage dipping and dunking. Depending on personal preference, you can always increase the spice or garlic.

Which is handy to know. Especially if you trying to stop those vampires coming into the house.

Halloween Pumpkin and Beef Chilli Con Carne – serves 4 to 6

3tbs rapeseed oil

1 large onion chopped

1 stick celery, chopped

1 medium sized pumpkin

500g Hepburns Minced Beef

3 cloves of garlic, crushed

1tsp chilli powder

1tsp ground cumin

1tsp dried oregano

2 tins (400g) of chopped tomatoes

1 tin (400g) of red kidney beans

Sea salt and cracked black pepper, for seasoning.

Splash of Worcestershire sauce


First, cut the top off your pumpkin and scoop out the seeds in the middle. Then, using a small paring knife, trim out the flesh and dice into small cubes.

Next, heat a wide saucepan over a medium heat and add the oil, followed by the onion, celery, pumpkin, and a pinch of sea salt. Reduce the heat a touch and gently sweat the vegetables down for about 15 minutes.

Turn the heat back up and then add the minced beef and stir through to brown the meat off.

Add the garlic, chilli powder, ground cumin and oregano and cook through for another 2 minutes.

Then add the chopped tomatoes and red kidney beans and stir though.

Reduce the heat once more and leave the chilli con carne to gently simmer on the hob for an hour or so – until the meat and vegetables are tender, and the sauce has thickened.

Before serving, taste and add some more sea salt and black pepper to season, along with that splash of Worcestershire sauce.

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