Course: Entree | Beer Style: Pumpkin Beer

Pumpkin Ale Chili

This pumpkin ale chili has it all. Beer, pork, beans, peppers, and a dollop of pumpkin yogurt adds the perfect balance of sweetness to the chili, which pairs perfectly with your favorite porter.

Prep Time: 30 minutes | Yield: 6

Ingredients

4 lbs pork shoulder, trimmed and cubed into 1/2" pieces

24 oz of your favorite pumpkin ale

1.5 cans pumpkin puree or pure pumpkin

28 oz canned crushed tomatoes

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 large yellow onion, diced

5 cloves garlic, minced

1 poblano pepper, stemmed, seeded and diced

2-3 serrano peppers, stemmed, seeded and diced

3-4 chipotle peppers, diced with adobo sauce

1/3-1/2 cup fresh ground chili powder (adjust to your taste)

3 Tbsp + 1 tsp mexican oregano

1 Tbsp pumpkin spice

1/2-1 oz bakers chocolate, finely chopped

kosher salt and fresh cracked black pepper

pinch of crushed red pepper flakes

pinch of cayenne

flour for dusting

Directions

To make this pumpkin ale chili, place a large dutch oven over med-high heat. Add a bit of oil. Dust pork with flour. Toss pork into dutch oven and brown in batches.
Drain. Add pork back in the dutch oven. Add in the beer, 1 tsp mexican oregano, chile powder, and chipotle peppers with sauce. Simmer for about 30 minutes.
While pork is simmering, in another skillet over med-high heat, add in the poblano, serrano, garlic, onion, and crushed red pepper flakes. Season with salt and pepper. Cook for about 7-8 minuntes, until soft. Add in tomatoes and pumpkin puree. Cook for another 5-6 minutes.
Dump veggie mixture into pork mixture. Add in remaining oregano. Simmer for 2 hours.
After 2 hours, add in all the beans and most of the pumpkin spice. Then add in 1/2 oz of chocolate. Cook for 15 minutes. Taste and adjust. Both chocolate and pumpkin spice go a long way. So add in a bit at a time after, taste, and adjust if you need.
Ladle into bowls. Garnish with a dollop of pumpkin yogurt (mix 1 cup greek yogurt, 1/4 cup pumpkin puree, pinch of cinnamon). And remember, chili is always better the next day.

Meghan Storey

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.

Ingredients

Directions

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