Ingredients for The Pumpkin Chili
3 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon red pepper flakes
1 teaspoon dried thyme
1 teaspoon smoked paprika
3 bay leaves
5-10 dried red chilli peppers
3 tablespoons olive oil
2 pounds stewing beef (chuck or round, cut into pieces)
1 large sweet onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 large American Guinness
1 cup coffee
1 ounce unsweetened chocolate
1 28-ounce can crushed tomatoes
1 15.5-ounce can black beans
4 cups cubed, peeled cooking pumpkin (1/2-inch cubes)
2 tablespoon brown sugar
Freshly ground black pepper
How To Make This Pumpkin Chili Recipe:
1. Combine the chili powder, coriander, cumin, oregano, red pepper flakes, thyme, smoked paprika and dried red chilli peppers in a bowl.
2. Season the beef with salt and pepper.
3. Heat the oil in a large pan over medium-high heat. Working in batches as needed, brown the stewing beef, transferring them to the slow cooker as they are done.
4. Add the onions to the oil, stirring to coat and scraping the pan to release any browned bits from the searing. Cook for about 4 minutes, until lightly browned.
5. Add the garlic, cook for about 30 seconds, then stir in the tomato paste, soy sauce, Worcestershire sauce and the chili powder-spice mixture.
6. Cook for about 1 minute, then transfer mixture to the slow cooker, scraping down the sides.
5. Stir in the beer, coffee, chocolate, tomatoes and bay leaves into the slow cooker.
6. Slow cook on high for 4+ hours or until the meat is tender and falling apart.
7. Stir pumpkin, black beans, and brown sugar into the chili. Continue cooking until the pumpkin is tender, about 30 minutes.
8. Season to taste with salt and pepper
Me, Ranting and Raving:
I am the self-proclaimed (but not widely accepted) queen of the bitches who are basic. A major component of my royal duties involves LOVING everything fall, including pumpkin. To celebrate the return of the PSL, I bought two fresh pumpkins, which is too many. I’ve had pumpkin coming out the wazoo, forcing me to shove it into anything from sweet dishes like muffins and scones, to savoury ones like this pumpkin chili.
This pumpkin chili is the perfect accompaniment to fall. The rich asian spices serve as a lovely compliment to the deep and bitter taste of the Guinness. It’s homey and warm, making it the perfect dish for my lonely ass to eat at home, while watching YouTube videos of crackling fireplaces on my oversized TV. The pumpkin chili keeps really well, so you can make it ahead and eat it for lunch or dinner, over the course of the next week or so.
I actually took this dish to a cottage, where the entire container was drunkenly devoured by my best friend in concert with an old university classic, an entire box of wine. Needless to say, she was “drunk and in love.” As an aside, she proof reads my posts and I am absolutely confident she’ll hate this section, which only further motivates me to include it in the post.
Did you make this pumpkin chili? How did it turn out? Did you make any substitutions?