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Chris Cooks: Pumpkin Chili
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Pumpkin & Beef Chili

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.
Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 10

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

Instructions

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).