• Prep Time: 15 MINS
  • Cooking Time: 1 HOUR AND 30 MINS
  • Serves: 8

Pumpkin Chili

  • Recipe Submitted by on

 Ingredients List

  • 2 pounds of Certified Angus Beef ® brand ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 1 12-ounce bottle of pumpkin ale (I used Elysian Night Owl)
  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can diced fire roasted tomatoes
  • 1 15-ounce cans of white beans, drained and rinsed
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • 1/2 to 1 teaspoon cayenne pepper (depending on your desired heat level)
  • Kosher salt
  • Fresh cracked black pepper
  • 2 cups chicken stock
  • Greek yogurt (or sour cream)
  • Green onions, chopped


Heat a 2 tablespoons of extra virgin olive, in a large dutch, over medium-high heat. Cook the ground beef, breaking it up with a wooden spoon until it begins to brown and no pink remains.
Add the onions, garlic, and poblano pepper to the meat. Stir to combine, reduce the heat to medium, and cook for an additional 5 to 7 minutes.
Pour in the pumpkin ale, scrapping the bottom of the dutch oven with a wooden spoon to remove any browned bits that might be stuck there.
Add the pumpkin puree, fire roasted tomatoes, and white beans. Stir to combine, then add the chili powder, cumin, cinnamon, cayenne, salt, pepper, and stock. Stir well.
Reduce the heat so the chili is gently simmering and cook, covered, until the chili is thick, about 1 1/2 hours. Stirring occasionally. If chili becomes too thick as it cooks, add more stock.
Adjust seasonings if necessary and ladle into bowls and top with a dollop of Greek yogurt and green onions.

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