This tomato-free chili has a smoky flavor, and is slightly sweet and savory. It is a fall staple and can be served with your favorite traditional toppings.
3adobo peppers in paste *do not use the whole can- only pull out 3 peppers, and dice with gloved hands. Can reduce to two if you want less heat.
1wholebay leaf *remove before serving
15ounceschicken broth
24ouncesPumpkinhead Ale (2 bottles)
30ounceskidney beansdrained and rinsed
red onion, sour cream, green onion, cheddar*optional
Instructions
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.
Stir in the sugar, chili powder, cinnamon, salt, pepper, and cumin; cook for about 20 seconds.
Add in the bay leaf, pumpkin puree, beer, and broth. Pour in the rinsed beans and bring to a boil. Once boiling, reduce heat to medium, and simmer for 20 minutes., stirring occasionally.
Serve chili with sour cream, tortillas, or your favorite fixings.
Notes
Nutritional values may vary and are meant to be a guide.