This chili is made with ground beef, pumpkin ale, adobo, kidney beans, and a variety of spices. The addition of pumpkin puree makes it extra creamy and gives it a unique flavor.
Prep Time: 15 Min
Ground beef Onion Bell pepper Garlic Sugar Cinnamon Chili powder Salt
Active Time: 40 MIN
Pumpkin puree Bay leaf Chicken broth Pumpkininhead ale
Chili can be stored in the fridge for up to a week. If you want to keep your chili fresh for longer, you can freeze it. Chili can be frozen for up to six months.
In a large Dutch oven, over medium heat add the ground beef. Using a spatula, break it into pieces cooking until browned, about 8 minutes. Remove any excess fat.
Add the chopped onion, bell pepper, and garlic to the Dutch oven. Cook over medium-low heat until soft and fragrant; about ten minutes.
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