by Sarah Steimer
- 1 pound ground beef
- 1 yellow onion, chopped
- 3 large garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 2 teaspoons adobo sauce
- 4-ounce can diced green chiles
- 1 teaspoon dried oregano
- pinch brown sugar
- 2 teaspoons ground chili powder
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1 bottle of beer
- 1 15-ounce can black beans
- 1 15-ounce can fire-roasted, diced tomatoes
- 1 15-ounce can kidney beans
- 1 cup canned pumpkin puree (careful not to choose pie filling)
- pinch cinnamon
- salt and pepper, to taste
Heat a medium-large pan over medium heat. Once hot, add the ground beef and cook until browned. Season with salt and pepper and set aside.
Add a few teaspoons of olive oil to a hot Dutch oven or other large, heavy pot. Once the oil is hot, add the onion and cook until translucent. Add the garlic and cook another minute.
Add the chipote pepper, adobo sauce, chiles, oregano, sugar, chili powder, cumin and tomato paste. Cook until fragrant, about 1-2 minutes.
Pour in the pumpkin beer, scraping the bottom of the pan with a wooden spoon to loosen any stuck bits. Bring the liquid to a simmer and cook for 4-5 minutes.
Stir in the beans, tomatoes, pumpkin puree and cooked ground beef, along with a dash of cinnamon. Cover the chili and cook for about 40 minutes.
Serve the chili with your desired toppings (cheese, Greek yogurt, cilantro, tortilla chips — anything goes!).
Makes about 6 servings.
Recipe adapted from: Tablespoon