Pumpkin Pork Mole Chili Recipe

So I had some shredded pork leftover from a slow-cooked meal over the weekend, and the spices I used with the pork made me think of mole.  I really wanted to turn it into a pumpkin mole chili, but couldn't find the recipe I wanted so I made it up based on some other recipes.  (Here is a link to my favorite canned pumpkin perfect for soups, muffins, pie, etc.) Pretty hearty and delightful on a cold winter day! Change the spice quantities to your own taste or add more heat if you like (I'm a little wimpy).

RECIPE:
Ingredients:

1 tbsp Olive Oil
3 Garlic Cloves, minced
1 Onion, chopped
1 lb Cooked Shredded Pork (Or you can use any meat you like, I used this recipe the night before)
1 tbsp Cinnamon
1 tbsp Dried Oregano
1 tbsp Paprika
1 1/2 tbsp Chili Powder (Adjust to taste)
1 tbsp Cumin
2-3 tbsp Bittersweet Chocolate Chips (Or any chocolate)
1 28 oz Can Diced Tomatoes
1 14.5 oz Can Pumpkin Puree
1 cup Broth or Stock (Use water if you don't have it)
1 14.5 oz Can Black Beans
1 cup Frozen Corn

Directions:

In a large stock pot/dutch oven, cook onions over medium heat in olive oil until soft. Add garlic and cook 2 more minutes. Next, add meat.  If cooked, just stir in and warm for a few minutes.  Otherwise cook until meat browns.  Next, add spices, chocolate, tomatoes, pumpkin, and broth.  Bring to a boil and then reduce heat to low.  Simmer anywhere from 30-90 minutes (as long as you can stand it without eating it!) Stir in the black beans and corn about 10 minutes before it is done cooking.  Add salt and pepper to taste.

Garnish with sour cream, cilantro, or shredded cheese (I thought it was perfect plain). Serve with your favorite homemade quick beer bread, like my favorite, Whole Wheat Beer Bread. Enjoy!

Makes about 4-6 servings.