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Author Notes: Two cold weather favorites, pumpkin and chili, cozy up together in this warm and hearty pumpkin chili. —Ethel B. | eating in instead
- 1 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 fresh jalepeno pepper, minced
- 2 cans, 15 oz. black beans, drained and rinsed
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 12 ounces pumpkin ale of your choice
- 28 ounces crushed tomatoes with juices
- 15 pumpkin puree
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Avocados, chopped into large chunks
- 1 cup sour cream or greek yogurt, optional
- 1/4 cup roughly chopped cilantro or flat leaf parsley, for serving
- In a large heavy bottom pan or dutch oven over medium high heat, add the oil and ground beef and begin to brown the beef. Stir consistently with a wooden spoon to ensure the beef breaks up and no large chunks form.
- After 3-4 minutes, add the onions and garlic.
- Cook for another 1-2 minutes, then add the peppers and cook for another 1-2 minutes.
- Once the peppers start to soften, add all of the beans and all of the spices, including the salt and pepper.
- Mix and combine all the ingredients thoroughly and cook for 3-4 minutes.
- Add the bottle of beer, do this carefully so the beer does not get too foamy, and simmer over the edge of your pot.
- Mix everything well until the beer comes to a simmer, then turn the heat to medium and allow everything to simmer for another 2-3 minutes.
- Add the crushed tomatoes and pumpkin puree, mix them in well, and turn the heat back up to medium high and bring the chili to a low boil.
- Turn the heat down to medium low and allow the chili to simmer partially covered, and stirring occasionally for 30-45 minutes. If the mixture is too thick while simmering, add ½ to 1 cup of water as needed.
- Salt and pepper to taste, and serve with fresh avocados, sour cream, and freshly chopped cilantro
- This recipe was entered in the contest for Your Best Family Recipe, Part 2