Beer & Pumpkin Chili
6 hours in crockpot on low
4 Cups Fresh Pumpkin, peeled and diced into small cubes
1 lb. Ground Beef
1 lb. Sweet Italian Sausage, casings removed
1 large Onion, diced
1 (12 oz) bottle of Pumpkin Beer
3 Tablespoon Ground Cumin
1 Tablespoon Garlic Powder
2 Jalapenos, seeded and fine dice
2 (28 oz) cans San Marzano Peeled Tomatoes
2 Cups Water
2 (15 oz) Cans Organic Great Northern Bean or large white bean, rinsed
2 (15 oz) Cans – Kidney Beans, rinsed
1 (6) Can Tomato Paste
1 Tablespoon Salt
1 teaspoon Cayenne Pepper
2/3 Cup Espresso
Use a 6 Quart Stock Pot and heat over medium heat. Add the ground beef and sweet Italian sausage. Break up with a wooden spoon and cook until brown. Remove any extra grease. (A trick that I learned years ago is to dump the meat into a colander and shake off the grease – super simple). Add the meat back into the pan and add the onions and cook until translucent – about 10 minutes over medium heat. Next add the cumin, garlic powder, jalapenos, salt and cayenne pepper. Mix will with meat and onions and cook for 1 to 2 minutes over medium. Add the San Marzano Tomatoes and add a cup of water to each can to rinse any extra tomato flavors and add to the pan.
Add the tomato paste and mix into the ingredients. Finally add the beer, beans, pumpkin and espresso. Bring to a boil and then quickly turn down to a simmer. Let cook for at least 2 to 3 hours to allow the flavor to develop and taste, then add additional seasoning if desired. Serve with cheese, onions and sour cream. Enjoy!!
6 hours in crockpot on low
4 Cups Fresh Pumpkin, peeled and diced into small cubes
1 lb. Ground Beef
1 lb. Sweet Italian Sausage, casings removed
1 large Onion, diced
1 (12 oz) bottle of Pumpkin Beer
3 Tablespoon Ground Cumin
1 Tablespoon Garlic Powder
2 Jalapenos, seeded and fine dice
2 (28 oz) cans San Marzano Peeled Tomatoes
2 Cups Water
2 (15 oz) Cans Organic Great Northern Bean or large white bean, rinsed
2 (15 oz) Cans – Kidney Beans, rinsed
1 (6) Can Tomato Paste
1 Tablespoon Salt
1 teaspoon Cayenne Pepper
2/3 Cup Espresso
Use a 6 Quart Stock Pot and heat over medium heat. Add the ground beef and sweet Italian sausage. Break up with a wooden spoon and cook until brown. Remove any extra grease. (A trick that I learned years ago is to dump the meat into a colander and shake off the grease – super simple). Add the meat back into the pan and add the onions and cook until translucent – about 10 minutes over medium heat. Next add the cumin, garlic powder, jalapenos, salt and cayenne pepper. Mix will with meat and onions and cook for 1 to 2 minutes over medium. Add the San Marzano Tomatoes and add a cup of water to each can to rinse any extra tomato flavors and add to the pan.
Add the tomato paste and mix into the ingredients. Finally add the beer, beans, pumpkin and espresso. Bring to a boil and then quickly turn down to a simmer. Let cook for at least 2 to 3 hours to allow the flavor to develop and taste, then add additional seasoning if desired. Serve with cheese, onions and sour cream. Enjoy!!