Warming and hearty, fall pumpkin and beef chili is the perfect comfort food for cooler weather. Creamy pumpkin, savory beef and hearty beans in a spicy, seasoned tomato base.
“Hello?” Oh, comfort food called. It’s for you. Are you ready to pick up the phone?
Well I suppose it’s more, “are you ready to pick up the knife?” than the phone, but you get the drift. This Pumpkin and Beef Chili is full of all the good comfort food things you need in your life. It’s a little spicy, protein packed to fill the tummy, and pumpkin because it’s fall and technically it’s extra veggies too. Win win win.
Is chili a soup? A stew?
Is chili a soup? A stew? Just a hearty dish that could be appetizer or entree?
The internet is having quite the debate about this. But I’m siding with no, since it falls under the category not having stock but if you want your chili to be soup or stew go for it. Just don’t try to put all your soups on a hot dog.
You know what there is to love about this pumpkin and beer chili?? Sit right there and let me tell you…
- creamy pumpkin puree adds velvety texture and the perfect amount of fall flavor
- savory grass-fed Butcher Box ground beef
- canned white and black beans, so you can drain, rinse and drop them into the pan
- lighter style beer like Budweiser or maybe seasonal pumpkin beer, because chili and beer are like peanut butter and jelly
We could go on, but you have life to live and stuff to do…like making this chili!
Making Pumpkin and Beef Chili
Easy to make things are just the best huh? You can prep this in no time!
Just cut an onion and mince up some garlic, sauté it quick quick with the ground beef then add in the rest of your ingredients (PUMPKIN!) and spices. Simmer that bad boy for 30 minutes.
You know, enough time to watch one more episode of your latest Netflix binge or read up on Butcher Box…
Real quick. Butcher box has totally changed my grocery game and I am loving it. You know how nice it is to have all your meat for the month delivered at the same time and you just pull what you want out of the freezer and defrost when you need it? Well sign up for it and you will.
No really though. It’s also helped me with meal planning for the week since I have to think about what I need to pull from the freezer. But if I do forget I usually stick something in the Instant Pot and get dinner on the table that way.
They’re not paying me or anything but, full disclosure, that link does give me a credit towards my boxes and you free bacon. FREE. BACON.
So anyways, the grass-fed ground beef in this Pumpkin and Beef Chili is super good. The quality is awesome, the flavor and texture are definitely superior to what you get at the store. Plus now you can customize your box so you choose exactly what you get in each shipment. Just give it a chance.
Ok ok enough about mail delivered meat. Let’s make chili, garnish it with sour cream and jalapeños and get our foodie souls all cozy.
WHAT SHOULD YOU PUT ON TOP OF YOUR CHILI?
While this pumpkin chili is delicious on its own, if you’re looking to add a pop of flavor consider these garnishes:
- dallop of sour cream
- shredded cheese
- avocado slices
- thin sliced red onion
- sliced jalapeños for the spice lovers!
- crunchy tortilla strips
IN NEED OF MORE PUMPKIN GOODNESS? TRY THESE RECIPES
- Apple Cider Pumpkin Shandy
- Three Layer Pumpkin Buttercream Cake
- Oven Baked Pumpkin Risotto
- Pumpkin Spice Blender Pancakes
Fall Pumpkin and Beef Chili
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 clove garlic minced
- 1 pound ground beef
- 1 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1 12- ounce beer such as Budweiser or Pumpkin beer
- 1 15- ounce can pumpkin puree
- 1 15- ounce can black beans drained and rinsed
- 1 15- ounce can small white beans drained and rinsed
- 1 1/2 cups tomato sauce
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- sour cream
- thin sliced jalapenos
- cheddar cheese
- In a heavy bottom large pan or dutch oven, heat olive oil over high heat. When the oil is shimmering add the yellow onion. Sauté for 1 minute, then add the garlic and cook for an additional 30 seconds before adding the ground beef.
- Season the beef with salt and pepper. Using a wooden spoon or spatula break the ground beef apart as it cooks to 'scramble' it. Once the beef is mostly cooked add the beer and stir, scraping any bits off the bottom of the pan.
- Add the beans, tomato sauce, and remaining spices. Bring to a boil while stirring occasionally, then reduce the heat to low. Cover and simmer for 30 minutes, stirring every now and then. Garnish and serve right away or cool and reheat for later.