It’s October, and pumpkins are lining everyone’s doorstep. The unfortunate thing is many of these pumpkins are thrown away after rotting in the cold, instead of realizing their full culinary potential. This chili doesn’t just use pumpkin because it’s that time of year and we put pumpkin in everything. The pumpkin adds so much creaminess to this chili, and just the right hint of fall flavor.
Also, don’t let the ingredients list scare you. Most of the list is spices, and you can easily swap all of the spices out for two packets of chili seasoning (won’t be the same, but is easier and still good). If you do that, add one packet when you braise, the other for the final cook.
Pumpkin & Beef Chili
Servings:
This is an amazing, delicious chili that not only uses pumpkin, but is made better by it. The pumpkin adds a smooth, velvety consistency and the combination of seasonings make this the perfect chili for fall.
Ingredients:
For searing the beef
- 2 tbsp olive oil
- 2 lbs beef tri-tip cubed
- 2 tsp salt
- 1 1/2 tsp black pepper ground
For the braise
- 1 small yellow onion diced
- 4 garlic cloves peeled, chopped
- 1 small pumpkin peeled, scooped out, cubed
- 2 bay leaves
- 1-2 sprigs thyme fresh
- 3 sprigs oregano fresh
- 2 tsp salt
- 1 tsp black pepper ground
- 1 tbsp chili powder
- 2 tsp cumin ground
- 1/4 tsp cinnamon ground
- 1 tsp ancho chili powder (optional)
- 1 tbsp smoked paprika
- 1/8 tsp clove ground
- 2 tsp allspice ground
- 3 cups beef or chicken bone broth
- 1 cup water
For the final cook
- 1 medium sweet onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 14oz can black beans drained, rinsed
- 1 14oz can pinto beans drained, rinsed
- 1 14oz can kidney beans drained, rinsed
- 1 8oz can lima beans drained, rinsed
- 2 28oz cans fire roasted, diced tomatoes
- 2 small cans fire roasted, diced green chilis drained
- 2 cups bone broth
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp ancho chili powder optional
- 2 tsp cumin ground
- 1/8 tsp clove ground
- 1 tsp allspice ground
- 1/2 tsp cinnamon ground
- 3 large pinches salt
- 1 1/2 tsp black pepper ground
To serve
- shredded cheddar cheese
- sour cream
- fresh cilantro
Directions:
For searing the beef
- Preheat the oven to 325 °F. Put a large dutch oven or pot on medium heat on the stove top. Toss the diced beef with the salt and pepper. Add the olive oil to the dutch oven and sear the beef in batches. Once seared, put in a bowl and set aside.
For the braise
- Add the onion, garlic, pumpkin, bay leaves, herbs, and seasonings to the pan and sauté for 2-4 minutes. If the pan looks dry, add a couple tbsp of water.
- Add the broth, water, and seared beef to the pot and stir to combine evenly. Cover with a lid and put in the preheated oven for 2 hours.
For the final cook
- Remove the pot from the oven. Remove the bay leaves and herb sprigs and discard. Using a wood spoon, break up the pumpkin a bit and stir the mix around.
- Add the onions, peppers, beans, tomatoes, green chilis, bone broth, and seasonings. Stir to combine and bring to a boil. Reduce temp to low, stir, cover and cook for another 30 minutes.
To serve
- Put two ladles of chili into each bowl, topped with a little shredded cheddar, a small dollop of sour cream, and cilantro (if desired).
Equipment used:
Question! A family member made this recipe a few weeks ago and it was SOOO good!! I’ve been dying to make it myself. I really want to make this for a work potluck, but since I’ll be at work, I won’t be able to make it fresh the morning of. Do you see any harm or foul in making it the evening before, putting it in the fridge over night, then warming/reheating in my crockpot the next day? Any suggestions?! Thanks so much
It will only be better!
This recipe is great! Such a good combo of spices. I subbed ground turkey for the meat and canned pumpkin for the pie pumpkin – but it still came out lovely. Anyone else who might have budget restrictions might appreciate those subs as well. Thank you for sharing your recipes.
I made this yesterday and it was SO GOOD! The smell while it is cooking is amazing! Such good flavor and consistency. Definitely one of the best chili’s I have ever had. So so good. Thank you for sharing the yummy recipe.
JUST made this and WOW! My fave chili ever. Love using the tri-tip and a pumpkin. Felt like a fancy chili. I used the ancho chili and still wasn’t too spicy. Love love love this recipe! Thank you!
Just made this for the second time since you posted. It’s so good that I’m gonna print it out for my binder of favorites!