Pumpkin Beer Chili

5 from 10 votes

Pumpkin Beer Chili, made with pumpkin ale, pumpkin puree, ground beef, black beans and cinnamon was inspired by my popular beer chili recipe.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Servings: servings

In large skillet over medium high heat, brown 1 pound ground meat with chopped 1 medium yellow onion and 1 green bell pepper until meat is slightly browned and crumbly, about 10 minutes. Add minced 2 cloves garlic, stir, and cook for a couple more minutes. Add 12 ounce pumpkin ale to meat mixture and stir with a wooden spoon to allow any browned bits at the bottom of the pan to release. Add mixture to large slow cooker.
Add remaining ingredients to crockpot. Set slow cooker to low and cook for 6-8 hours.
28 ounces crushed tomatoes, unsalted, 15 ounces pureed pumpkin, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon kosher salt, 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon hot sauce, 1 teaspoon cinnamon
Before serving, use a potato masher to mash up some of the beans (15 ounces white kidney beans and 15 ounces black beans) and continue to mash until your chili is as thick as you like. Garnish with freshly grated sharp cheddar and cornbread.