"For ....we can make liquor to sweeten our lips
Of pumpkins and parsnips and walnut-tree chips."
~ Henry David Thoreau, 'Walden' (1854)
Autumn Texture Overlay
(original photo at Franklin Cider Mill, Franklin MI)
~ A delightful autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply divine!
(a repost seasonal favorite in case you missed it)
2-3 lbs. lean ground beef
2 large chopped onions
1 chopped red pepper
1 chopped green, yellow, or orange pepper
2 (28 oz.) cans diced tomatoes with juice
2 cans rinsed black beans
1 large can pumpkin puree
1 can sliced black olives
1 bottle (12 oz.) Pumpkin Ale
(e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery
or Harvest Moon Pumpkin Ale)
2 heaping Tbsp. chili powder (or more to taste)
2 Tbsp. ground cinnamon
1 tsp. ground nutmeg
2 pinches of brown sugar
coarse salt & freshly ground pepper to taste
chopped green onions
- Cook beef in large stockpot until well browned. Drain excess fat.
- Add onions and peppers and cook until soft. Add tomatoes and juice, beans, pumpkin, black olives, beer, spices, brown sugar, salt & pepper. Bring to boil, lower heat, cover and simmer for 1 hour. Adjust seasonings. Let rest a bit before serving or refrigerate (even better) and reheat.
- Ladle hot chili into bowls and, if desired, top with dollop of sour cream and chopped green onions. Warm White Cheddar Scallion Muffins are delicious on the side.
Note: Easy make ahead treat for Thanksgiving house guests.