Thursday, November 19, 2009

Beef and Pumpkin Chili

I came home from working at the library last night & was greeted with the smell of chiles, cinnamon, pumpkin & a just a hint of chocolate, amazing. Nothing like coming home to a dinner cooked by your husband, especially one that smelled & tasted as good as this one.
We picked up some baking pumpkins earlier this fall at the farmers' market & Matt said he wanted to use one to make chili. He took the inspiration for this chili from the flavors of molé. It's a rich, dark chili with lots of layers of flavor, a slight sweetness from the pumpkin, spiciness from the chiles, a little bitterness from the beer, smokiness from the cumin and that distinctive flavor of cinnamon.

Beef & Pumpkin Chili

1 small pie pumpkin
olive oil
1/2 large onion, chopped
1 lb lean ground beef
1/2 T cumin
1 t oregano (Mexican preferably)
1 t cinnamon
2 t cocoa powder (we used dark cocoa)
1 t ancho chile powder
1/2 t cayenne (this chili was a mild on the Matt scale but hot on the Kathy scale so adjust the cayenne accordingly)
14.5 oz can black beans (or 1 c dry black beans that have been simmered until softened)
14.5 oz can crushed tomatoes
2 bottles (24 oz) dark lager (we used Sessions Black)

Preheat oven to 400 F.

Cut the pumpkin in half, seed & remove pulp. Cut into 8 wedges. Coat with a little olive oil & season with salt & pepper. Place on a baking sheet & roast for about 45 minutes until soft. Remove skin & cube. Save 2 cups for the chili (any remaining pumpkin can be frozen for another use).

Heat 1/2 tablespoon olive oil in a large heavy soup pot over medium-high heat. Add the onions and cook until tender. Add the ground beef, cumin, oregano, cinnamon, cocoa, chile powder and cayenne. Cook until the beef is cooked through. Stir in the pumpkin, beans, tomatoes & beer. Let simmer for 45 - 60 minutes until all the flavors blend. Taste for seasoning & salt to taste.

5 - 6 servings

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


The Wife @ One Couples Kitchen said...

My hubby & I love chili & mole! We've tried tons of chili recipes and put a bunch of different ingredients in them. Never pumpkin though. We'll have to try this out.

FriedWontons4u said...

What a great seasonal twist on chili. I'm thinking of giving this recipe a try in the slow cooker.

Fresh Local and Best said...

Wow, this is quite an interesting recipe, the spices and chocolate remind me of mole. Looks great!

grace said...

ah, heavens, what i wouldn't give to come home to such a welcome melee of scents. great recipe, folks!

George Gaston said...

kat & Matt.... terrific combination of spices! I bet the pumpkin adds a great texture to the chili, as well. Bravo...

Unplanned Cooking said...

Yum, and how seasonal! We're hosting our neighborhood chili fest on Saturday and I'm hunting (last minute, of course) for a chili recipe! Looks like I found one.

Deborah said...

those flavors sound amazing together.

Beth (jamandcream) said...

I wish my hubby cooked me dinner!!!! Sounds delish

Karine said...

Original chili! It sounds delicious :)

Alicia Foodycat said...

I love the idea of adding pumpkin! Yum that looks like a delicious dinner.

Lori said...

A great combo! I just love pumpkin.

Anonymous said...

oooo delish! I wanna try this with butternut squash and top with a Greek honey yogurt :)

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t = teaspoon
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