Pumpkin Ale Chili
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 pound extra lean ground beef ⓘ
- 1 medium onion, chopped ⓘ
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and chopped ⓘ
- 1 fresh jalepeno pepper, minced ⓘ
- 2 cans, 15 oz. black beans, drained and rinsed ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 1/2 teaspoons ground coriander ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 12 ounces pumpkin ale of your choice ⓘ
- 28 ounces crushed tomatoes with juices ⓘ
- 15 pumpkin puree ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 2 Avocados, chopped into large chunks ⓘ
- 1 cup sour cream or greek yogurt, optional
- 1/4 cup roughly chopped cilantro or flat leaf parsley, for serving ⓘ
Instructions
- In a large heavy bottom pan or dutch oven over medium high heat, add the oil and ground beef and begin to brown the beef. Stir consistently with a wooden spoon to ensure the beef breaks up and no large chunks form.
- After 3-4 minutes, add the onions and garlic.
- Cook for another 1-2 minutes, then add the peppers and cook for another 1-2 minutes.
- Once the peppers start to soften, add all of the beans and all of the spices, including the salt and pepper.
- Mix and combine all the ingredients thoroughly and cook for 3-4 minutes.
- Add the bottle of beer, do this carefully so the beer does not get too foamy, and simmer over the edge of your pot.
- Mix everything well until the beer comes to a simmer, then turn the heat to medium and allow everything to simmer for another 2-3 minutes.
- Add the crushed tomatoes and pumpkin puree, mix them in well, and turn the heat back up to medium high and bring the chili to a low boil.
- Turn the heat down to medium low and allow the chili to simmer partially covered, and stirring occasionally for 30-45 minutes. If the mixture is too thick while simmering, add 1/2 to 1 cup of water as needed.
- Salt and pepper to taste, and serve with fresh avocados, sour cream, and freshly chopped cilantro
Nutrition & Diet Analysis (per serving)
1248
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).