Savory Pumpkin Beer Chili

I have been salivating over this chili for the last 2 days. I made a batch of it as an experiment after seeing pumpkin-everything floating around the web. Obviously, there is a pumpkin frenzy going on, and I had to catch up on it  this weekend.

This weekend has also been the first time it has  finally dropped below 80 degrees in nearly 6 months with some rain thrown in the mix. Rain is the talk of the town in Southern Cali and chili was my mission  to celebrate.

So I had this amazing idea to add fresh cut- pumpkin  into the chili. Of course that idea went out the window once  came back to reality. So instead I used pureed organic canned pumpkin. Most of the pumpkin chili recipes I saw on the internet included pumpkin pie spice…which honestly scared the daylights out of me. I don’t have a thing for sweet and savory and rarely add the 2 together. Thinking about cloves and cinnamon simmering with my robust meat was not something I was in the mood for. The only sweetness this chili embodies is chunks of sweet potato, just enough and not overbearing at all. There are warm spices of cumin and paprika and my favorite light-bulb moment…..BEER! Shock Top Pumpkin Wheat to be exact!

After hours of slow and low, a mouth watering, savory and warm chili emerged. The sauce was thick from the pumpkin and tomatoes coming together and everything else was tender with a kick of spice.

I topped it with some mascapone cheese (because that’s what I had on hand) and fresh oregano leaves that really took it to the next level.

Method:

1) In a large dutch oven or pot, saute onion in olive oil for about 10 minutes until begins to caramelize. Add chopped garlic and cook for another 2 minutes.

2) Move the onion and garlic to the sides of the pot and drizzle center with more olive oil. Add chopped meat, breaking up as you  cook and allow to brown. Add salt and pepper.

3) Add all the spices (except fresh oregano) and bay leaf and cook spices with onion and meat mixture for 1 minute. Add beer and bring to a boil, reducing the liquid. The beer should evaporate at least by half.

4) Add chopped tomatoes with juice, pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a bowl. Cover and allow to simmer for 3-4 hours.  Test potato for doneness.

5) When done, garnish with mascapone cheese and fresh oregano.

Print

Savory Pumpkin Beer Chili

Ingredients

• 1/2 onion chopped
• 3 cloves garlic chopped
• 1 lb chopped Wild Boar or meat of your choice
• 2 medium sweet potatoes peeled and chopped into 1in cubes
• 1 15 oz can kidney beans drained
• 1 15 oz black beans drained
• 1 15 oz can pure pumpkin puree
• 1 28 oz can diced tomatoes with juice
• 1 12 oz bottle of Shock Top Pumpkin Wheat beer
• 2 cups chicken stock
• 2 tsp cumin
• 1 tsp red pepper flakes
• 1 tsp curry
• 1/2 tsp chili powder
• 1 tsp paprika
• 1 bay leaf
• Salt and pepper to taste
• Olive oil for drizzling
• Mascapone cheese and fresh oregano for garnish

Instructions

1. In a large dutch oven or pot, saute onion in olive oil for about 10 minutes until begins to caramelize. Add chopped garlic and cook for another 2 minutes.
2. Move the onion and garlic to the sides of the pot and drizzle center with more olive oil. Add chopped meat, breaking up as you cook and allow to brown. Add salt and pepper.
3. Add all the spices (except fresh oregano) and bay leaf and cook spices with onion and meat mixture for 1 minute. Add beer and bring to a boil, reducing the liquid. The beer should evaporate at least by half.
4. Add chopped tomatoes with juice, pumpkin puree, kidney and black beans, chopped sweet potato and chicken stock. Mix everything together and bring to a bowl. Cover and allow to simmer for 3-4 hours. Test potato for doneness.
5. Garnish with mascapone cheese and fresh oregano leaves.

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