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Cozy Pumpkin Beer Crockpot Chili: Easy Fall Dinner

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This cozy pumpkin beer crockpot chili is a hearty, flavorful fall dinner that comes together in just 15 minutes of prep. The pumpkin adds a velvety richness, while the pumpkin ale brings warmth and depth, making it a crowd-pleaser that tastes like you worked way harder than you did.

Ingredients

Scale
  • 1 lb ground beef (85/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 bottle (12 oz) pumpkin ale
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Shredded cheddar cheese (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sliced jalapeños (for garnish, optional)
  • Crushed tortilla chips (for garnish, optional)

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink (about 6-8 minutes). Leave about a tablespoon of fat in the pan for flavor; drain the rest if there’s more than a couple tablespoons.
  2. Sauté the Aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the Spice Blend: Add chili powder, cumin, smoked paprika, cayenne (if using), salt, pepper, and dried oregano to the skillet. Stir and cook for about 1 minute to toast the spices.
  4. Deglaze with Beer: Pour about half the bottle of pumpkin ale into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for a minute to reduce slightly. Save the rest of the beer for later.
  5. Transfer to the Crockpot: Pour the beef mixture into a 6-quart slow cooker. Add pumpkin puree, fire-roasted diced tomatoes (with juices), tomato sauce, drained kidney beans, drained black beans, and diced green bell pepper. Pour in the remaining pumpkin ale. Stir until well combined.
  6. Slow Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours. Stir halfway through. If it looks too thick, add a splash of beef broth or water.
  7. Taste and Adjust: About 30 minutes before serving, taste the chili and adjust seasoning. Add more salt, chili powder, or cayenne as desired.
  8. Serve and Garnish: Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, and crushed tortilla chips as desired.

Notes

Don’t skip browning the meat for best texture and flavor. Use a medium-bodied pumpkin ale; avoid hoppy or overly boozy beers. The chili thickens as it cooks; if too thin, leave the lid off for the last 30 minutes. Chili tastes even better the next day. For a gluten-free option, use a gluten-free beer or substitute with beef broth. For a vegetarian version, replace ground beef with 2 cups cooked lentils or plant-based meat substitute.

Nutrition

Keywords: pumpkin chili, crockpot chili, fall dinner, pumpkin beer chili, easy chili recipe, slow cooker chili

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