Comments on: Drunken Pumpkin Chili

By: WestieMom

WestieMom — Mon, 23 Sep 2013 22:53:20 +0000

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!

By: Mary

Mary — Thu, 06 Dec 2012 22:59:58 +0000

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.

By: jessswan

jessswan — Thu, 08 Nov 2012 05:28:50 +0000

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!!!

By: Mandy W.

Mandy W. — Sat, 27 Oct 2012 20:39:41 +0000

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!