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Chipotle Pumpkin Chili
I made this pumpkin chili on Halloween. It was a nice dinner to warm up to after being out for the evening trick-or-treating with my son, he was Mater from Cars. This year I made my pumpkin chili with lots of chipotle pepper goodness. It was very smoky and delicious. To give it less heat and more smoky flavor, I stripped the seeds out of the chipotle peppers. If you want more heat, just leave the seeds of the chipotle peppers in them. I made this chili in my crock pot for convenience, but you can also make it on the stove. For the liquid in the chili, I used Blue Moon’s seasonal pumpkin beer.
Chipotle Pumpkin Chili
Ingredients
2 lbs ground beef
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
2 – 15 oz cans pumpkin puree
2 – 15 oz cans chili beans in hot or mild sauce
1 – 6 oz can tomato paste
2 – 28 oz cans crushed tomatoes
2 tablespoons cumin
1 tablespoon coriander
2 teaspoons dried oregano
2 teaspoons dried cilantro
4 chipotle peppers, or more (with or without seeds stripped) with 1 tablespoon adobo sauce (removing the seeds will lessen the heat)
salt and pepper to taste
olive oil
3 – 4 cups beef stock, or a Mexican or pumpkin beer
Instructions
1. Preheat a large skillet or soup pot. Drizzle with olive oil and add ground beef. Add onion, green peppers and garlic. Add salt and pepper. Brown meat.
2. If using a crock pot, add all of the ingredients from your skillet in the crock pot. Add pumpkin puree, crushed tomatoes, tomato paste, spices, chili beans and chipotle peppers. Season with salt and pepper to taste. Add stock or beer.
3. For crock pot, turn to low and cook for 6 – 8 hours. For stove top bring chili to boil over medium heat and turn to a simmer for about 2 hours.
I used Prescott Frost 100% Grass Fed and USDA Certified Organic Beef in this recipe.
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7 Comments
LivedinItaly commented on Nov 03 11 at 3:34 pmHi there, Looks good and will probably make it this weekend. One question – why:
2 tablespoons cumin
1 tablespoon cuminin the recipe?
Angie McGowan commented on Nov 03 11 at 3:38 pmcoriander, thanks for pointing that out! And recipe is corrected above.
Citizen Mom commented on Nov 03 11 at 7:50 pmIt’s easy to make it vegetarian by using Morning Star Meal Starters Crumbles (no, I don’t work for them. It’s just what I prefer) or using cooked bulgur. Love the beer idea!
aggieskitchen commented on Nov 04 11 at 7:05 pmI love this! I have been adding pumpkin beer to my chili too, now I need to make this with actual pumpkin in it! Sounds so good. And how cute that your son was Mater :)
Emma commented on Nov 14 11 at 11:48 amThis sounds fantastic! I’m on a real chilli drive at the moment, but haven’t tried a version with pumpkin in it – shall give it a go!
R Cassedy commented on Jan 07 12 at 1:31 amThis looks great. I think I’m going to tweak it a little bit and test it out with some berries in it as well. Working on my grocery list to grab everything tomorrow as I type – can’t wait to pull out the crock pot and test this out. Thanks.
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