The DrinkTanks Crew is comprised of a bunch of beer loving foodies! Not only do we indulge in craft beers, we love trying new recipes that use craft beer as an ingredient. This chili recipe is the perfect combination of spice, smoke, and freshness!
Drunken Pumpkin Chili
Total Time: 1 hour, 20 minutes
Prep: 10 minutes
Cook: 1 hour, 10 minutes
Yield: 6 servings
Ingredients:
1 pound 93% lean ground beef (optional)
3 cloves garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 yellow bell pepper, diced
1 bay leaf
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon tomato paste
1 cup pumpkin ale
15-ounce container pure pumpkin puree
15-ounce container diced tomatoes
2 canned chipotle peppers in adobo sauce, seeds removed and minced
15-ounce container black beans, drained and thoroughly rinsed
15-ounce container cannellini beans, drained and thoroughly rinsed (optional)
Salt and freshly ground black pepper
Directions:
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, and 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. Season with salt and pepper. 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. Season to taste with salt and pepper, and serve.
Pro Tip - Best paired with our favorite pumpkin beer Elysium. Better yet, serve in our Craft Pint Cup to keep it warm while you eat!