|Pumpkin beef chili keeps you warm all day|
And then sometimes I experiment with variations on the genre, as with this pumpkin chili. When I first made it last year I managed to mistake ground chipotle powder for regular chili powder, and it was delicious but ultra-spicy. This year I got it right. If you prefer chili that takes off the top of your head, feel free to add more spicy stuff.
Notes: This recipe can be made either on the stove or in a slow cooker; I've included instructions for both. If you've made a big pot and are wondering how else to repurpose the leftovers, they're a great addition to a chilaquiles casserole or a simple quesadilla.
Pumpkin chili with beef
- 3 lbs ground beef
- 1 large onion, diced
- 2 red bell peppers, diced
- 4 cloves garlic, chopped
- 2 cups pumpkin puree
- 1 6-ounce can tomato paste
- 3 cans pinto beans, rinsed and drained
- 4 Tbsp chili powder
- 1/2 tsp ground chipotle powder (optional)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tsp salt, or to taste
- tortilla chips and shredded cheese (for garnish)
In the appropriate vessel, brown the ground beef until no pink remains, breaking up the meat with a wooden spoon. Add the onion and bell peppers and saute another 4-5 minutes. Add the garlic and stir briefly.
Slow cooker: Put the beef mixture into the slow cooker along with the pumpkin puree, tomato paste, beans, spices and salt; stir to combine. Cook on low 8 hours or on high 4 hours.
Stovetop: Add the pumpkin puree, tomato paste, beans, spices and salt to the pot; stir to combine. Bring to a boil, turn down the heat, and simmer covered 2-3 hours. If the chili looks too dry, add a little water.
Serve hot, topped with shredded cheese and crumbled tortilla chips. Makes enough for a very large gathering plus leftovers.