What’s better on a cold day than a big ole bowl of piping hot chili? Not much, huh? But make that pumpkin chili and it’s a little better, served with pumpkin corn muffins and it’s better yet.
This chili is so good, with a slight hint of pumpkin flavor, meaty, and the perfect blend of spices and tomatoes. I found this original recipe on The Family kitchen and it immediately drew me in. I am not a huge fan of chipotle, though, so I made some changes to the spices. I also knew we needed something special to eat the chili with and I’ve seen recipes for pumpkin cornbread floating around and decided to make my own simple version using a jiffy muffin mix. They turned out light and yummy with a slight pumpkin-y flavor and was excellent side dish with the pumpkin chili.
Pumpkin Chili Ingredients: 2 pounds ground beef; 1 large onion, chopped; 1 large green pepper chopped; 1-2 jalapenos, finely diced, 2 cloves garlic, chopped; 2-15 ounce cans pumpkin puree; 1-15 ounce can black beans; 1-15 ounce can kidney beans; 1-6 ounce can tomato paste; 2-28 ounce cans crushed tomatoes or frozen tomatoes; 2 tablespoons cumin; 3 tablespoons chili powder; salt and pepper to taste; olive oil; 1 bottle pumpkin or Mexican beer.
I used both of the Penzeys chili spices my aunt bought for me, both are unique and so fragrant.
And lots of peppers from my garden (yes they are still producing).
And tomatoes frozen from our summer garden this year.
and Shock-Top Pumpkin Wheat beer, yum!
In a large stock pot, brown your meat in a little olive oil; add in all your chopped and diced veggies.
Salt and pepper well. Cook about 3-4 minutes.
While that was cooking, I prepped my frozen tomatoes. Let them slightly defrost, until you can easily remove the skins. I either set them out on the counter for 15-20 minutes or pop them in the microwave about 30 seconds.
Then do a rough chop.
Add in the tomato paste,
and all the tomatoes.
Add your spices. You can see how different each chili powder looks.
and the whole beer.
Mix well, bring to a boil and then lower the heat and simmer for 2 hours or so.
When the oil rises to the top, you know it’s ready.
While the chili is simmering, about 30 minutes before the chili is ready, make the corn muffins.
Pumpkin Corn Muffin Ingredients: 1-8.5 ounce box jiffy corn muffin mix; 1 teaspoon baking powder; dash of salt; 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1 whole egg; 1/3 cup milk; 1 cup pumpkin puree; 1 tablespoon molasses.
In a medium sized bowl mix all the dry ingredients; Jiffy mix, chili powder, cumin, baking powder and salt.
In another bowl; add the egg, milk, pumpkin, and molasses, mix well.
Then gently mix the dry ingredients into the wet.
Stir until just combined, be sure not to overmix.
Fill well greased muffin tins about 3/4 full.
Bake at 400° about 20 minutes.
When ready to serve, top chili with a good helping of shredded cheddar cheese.
and a pumpkin corn muffin with a pat of butter. Dig in!
Print This Recipe
Adapted from The Family Kitchen
2 lbs ground beef
1 large onion, chopped
1 large green pepper, chopped
1-2 jalapenos, finely diced
2 cloves garlic, chopped
2 – 15 oz cans pumpkin puree
1 15 oz can black beans
1 15 oz can kidney beans
1 – 6 oz can tomato paste
2 – 28 oz cans crushed tomatoes or (frozen tomatoes)
2 tablespoons cumin
3 tablespoons Chili powder
salt and pepper to taste
1 bottle pumpkin or Mexican beer
Preheat a large skillet or soup pot. Drizzle with olive oil and add ground beef, Brown meat. Then add onion, green pepper, jalapeno’s and garlic, cook about 3-4 minutes. Add salt and pepper, to taste.
Add pumpkin puree, tomatoes, tomato paste, spices, and beans. Season with salt and pepper to taste. Add beer.
Bring chili to boil over medium heat and turn to a simmer for about 2 hours. Serve with shredded cheese and pumpkin cornbread.
Print This Recipe Pumpkin Corn Muffin
1 8.5 box jiffy corn muffin mix
1 teaspoon baking powder
dash of salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 whole egg
1/3 cup milk
1 cup Pumpkin Puree
1 Tablespoon Molasses
Preheat the oven to 400 degrees F and grease an muffin tins.
In a medium bowl, whisk together the jiffy mix, baking powder, salt and spices.
In a small bowl, lightly beat the eggs, and then stir in the pumpkin, milk, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the muffin cups. Let rest 5 minutes before baking.
Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with a pat of butter.
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