Pumpkin beer chili

American · Soup · 1 hr · Serves 6

Pumpkin beer chili is the cozy fall comfort food that bridges summer grilling season and winter stews—hearty, slightly sweet, and just different enough to make people ask for the recipe. The pumpkin adds richness and depth while the beer brings a subtle malty complexity that makes each spoonful taste a little more interesting than regular chili.

Ingredients

• 2 lbsground beef
• 2onions, diced
• 4garlic cloves, minced
• 12 ozpumpkin beer
• 1 can (15 oz)pumpkin puree
• 2 cans (14.5 oz each)diced tomatoes
• 2 cans (15 oz each)kidney beans, drained and rinsed
• 3 tbspchili powder
• 2 tspcumin
• to tastesalt and black pepper
• 2 tbspolive oil
• 1 cupbeef broth

Method

1. 1

   Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart as it browns, until no pink remains.

   8 min

2. 2

   Add diced onions and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.

   6 min

3. 3

   Sprinkle chili powder and cumin over the meat and stir well to coat everything. Let it toast for about a minute.

   1 min

4. 4

   Pour in the pumpkin beer and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

   2 min

5. 5

   Stir in pumpkin puree, diced tomatoes with their juice, kidney beans, and beef broth. Bring to a simmer.

6. 6

   Reduce heat to low and let the chili bubble gently for 25–30 minutes, stirring occasionally. Season with salt and pepper to taste.

   30 min

7. 7

   Taste and adjust seasonings. If you want it thicker, simmer a few minutes longer; if it needs thinning, add a splash of broth.