The Pioneer Woman Tasty Kitchen
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Drunken Pumpkin Chili

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

So smoky, spicy, hearty and flavorful, no one will guess it’s also super healthy!

Ingredients

  • 1 pound 93% Lean Ground Beef
  • 3 cloves Garlic, Minced
  • 1  Medium Onion, Diced
  • 2  Large Carrots, Diced
  • 1  Yellow Bell Pepper, Stem And Seeds Removed Then Diced
  • 1  Bay Leaf
  • 1 Tablespoon Cumin
  • 1 Tablespoon Oregano
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • 1 Tablespoon Tomato Paste
  • 1 cup Pumpkin Ale
  • 15 ounces, weight Canned Pure Pumpkin Puree
  • 15 ounces, weight Canned Chopped Tomatoes
  • 2  Canned Chipotle Peppers In Adobo Sauce, Seeds Removed And Minced
  • 15 ounces, weight Canned Black Beans, Drained And Rinsed
  • Salt And Freshly Ground Black Pepper

Preparation

Add the ground beef to a Dutch oven or large stock pot and adjust heat to medium-high. Break up the meat using a wooden spoon then immediately add the minced garlic, diced onion, diced carrots, and diced bell pepper. Season with salt and pepper. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are softened. Reduce the heat to medium. Add the bay leaf, cumin, oregano, cinnamon, allspice, and tomato paste, and stir to combine. Add the pumpkin ale and stir to deglaze the bottom of the pan. Allow the pumpkin ale to cook and reduce for about 5 minutes. Add the pumpkin purée and diced tomato. Add the minced chipotle peppers, and stir to combine. Partially cover the pot, reduce the heat to low, and allow the chili to cook for about 45 minutes. Add the black beans, stir, and allow the chili to cook another 10 minutes. Taste and season with salt and pepper if needed.

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4 Reviews

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WestieMom on 9.23.2013

Made this chili recipe over the weekend for an autumn bonfire and everyone loved it! I tweaked the recipe just a bit to fit our family’s tastes. Substituted diced Fresno chilies for the chipotle peppers (son-in-law doesn’t like chipotles) and reduced the cumin to 1 1/2 tsp. as well as adding a Tbsp. of brown sugar to bring out the pumpkin and spice flavors. It was delicious and I’m going to try it as written when I make it next week for a group of friends that like spicy and smoky. Great recipe and easy to pull together!

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Mary on 12.6.2012

My store was out of pumpkin ale so I just used a light ale and it turned out fine. I really liked the heat from the chipotle peppers.

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jessswan on 11.7.2012

I made this without any variations, and used Blue Moon Pumpkin Ale. I was surprised at how well the ale blended into the chili…I’ve tried other soups and chilis with beer, and I still seem to taste it apart from the other ingredients. Not the case with this one. And the pumpkin is not overpowering. It’s a very savory dish, and the spices complement each other perfectly…no one ingredient stands out. It’s SUPER thick and SUPER hearty, and I served it with shredded sharp cheddar cheese and plain Greek yogurt. We also ate it with tortilla chips, and it was also a good combination. This is my new favorite Fall chili and I will be making this again at least once every pumpkin season! Thanks for sharing!!!

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Mandy W. on 10.27.2012

So hearty and filling! Just perfect for those miserable 40-degrees-and-raining evenings. I made a few tweaks based off of available items (omitted the beef, home-roasted then smashed pumpkin, wheat beer, etc.) and threw in a small diced habanero with a pinch of cayenne pepper for some heat. I also added a bit more beer at the start and 1/4 c. halfway through cooking time to keep it more “chili” and less “mush.” It was a hit, and is already on the menu again for later this week!

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