Beef-Pumpkin Chili

1 small Pumpkin (coconut size)
1 lb Ground Beef
4 small Onions, quartered (vine tomato size)
1 can Diced Tomato
Cumin, Black Pepper, Turmeric, Paprika, Garlic, Brown Gravy, Beef Bouillon
1 TBSP Coconut Animos
4 cups water

1. Cut your pumpkin in half and scoop out the insides. Cut the bottom and top off - cause you don't need the stems. In a bowl, put in a half inch of water. Place one half of pumpkin face down in the bowl. Put in the microwave for 2 minutes. Do this to the other half as well. Cut off the skin from the pumpkin, then dice up the flesh (bite size pieces). Put this into a big stock pot with the 4 cups of water.

Quick note: By steaming the pumpkin halves first, it makes it easier to cut off the outer skin and it also cooks the pumpkin pieces quicker.

2. In a frying pan, brown your ground beef. Add in the Coconut Animos for added flavor.

3. While your meat is browning, add in the can of diced tomato, the onions, a big scoop of beef bouillon, a tablespoon of brown gravy, about 2 tablespoons of cumin, 2 teaspoons of black pepper, some turmeric, some garlic, and a tablespoon of paprika. If you want to give it a kick, add a spicy pepper or two.

4. Add your meat to the pot. Let this come to a full boil, then turn it down and let it simmer for an hour and a half.