Beer in Chili? Yes.

Surprise! Another pumpkin recipe for you all. This time, it’s in the form of chili. Tim was having people over for the first Phillies playoff game. So what better way to feed a crowd of sports fans than with a big pot of chili? My original idea of pigs in a blanket went by the wayside. Maybe next time.

This chili has a ton of flavor with fire roasted tomatoes, spices, and the best part? Blue Moon’s Harvest Pumpkin Ale. It’s quickly become my favorite pumpkin ale. Many of them don’t have enough flavor for me, but Blue Moon’s version, in my opinion, is quite perfect.

Heaven in a bottle.

All you have to do is throw everything in a big pot and let it cook  for a while to let the flavors come together. You could certainly do this in a crock pot if you get the onion and pepper started in a pan beforehand. I chose not to because my crock pot was occupied by my chicken and dumplings!

It was a huge hit with the people who came over (unless they were lying). But the flavors worked really well together. The pumpkin beer added a nice depth to the flavor. If you have some pureed pumpkin lying around (perhaps from making pumpkin scones), feel free to add it in! I also kicked up the pumpkiny flavor by putting some pumpkin pie spice mix in it.

Pumpkin Ale Chili
(Serves 10-14)

1 large onion, diced
1 large bell pepper, diced
1 tbsp. olive oil
4 cloves garlic, minced
2 14 oz. cans black beans, pinto beans and kidney beans, lightly rinsed and drained
1.5 c. frozen corn (I like a lot of corn in my chili… use your judgment)
1 7 oz. cans chopped chiles
2 cans fire-roasted tomatoes (or regular if you don’t like that kind of flavor)
2 tbsp. chili powder
1 ½ tsp. pumpkin pie spice
½ bottle of your favorite pumpkin ale
Salt & pepper to taste
Optional toppings: tortilla chips, shredded Mexican cheese, sour cream, green onions, etc.

  1. In a large pot or Dutch oven over medium heat, add the olive oil, onion and pepper. Cook until the onions and peppers soften a little, about 8 minutes or so.
  2. Throw literally all of the rest of the ingredients into the pot. Drink the rest of the beer, and maybe another while you complete the rest of the steps. Who likes to be a waster? Not me.
  3. Stir until combined. Cover. Turn to medium-low. Allow to simmer for about 45 minutes to an hour. Stirring occasionally. (Note: be sure to taste test every once and awhile, add more spices or salt and pepper as needed)
  4. Uncover and cook for about 20 more minutes to allow the chili to thicken slightly.
  5. Serve with your favorite toppings and enjoy!
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