Pumpkin Beer Fall Chili

On Mondayyyyyyyy… 😉

And this one was a doozie!  Busy. Busy. Busy.

No complaints here though, made Monday fly by faster than the newest episode of Gossip Girl! 😛

Well friends, as promised, I have a recipe featuring a familiar fall ingredient for ya’ll tonight!

Saranac Pumpkin Ale. 

You make life so sweet.

And chili even sweeter better!

Pumpkin Beer Fall Chili

The veggies:  onion, green pepper (these have produced wonderfully in our garden!), garlic, tomatoes.

Into the pot go the onion and peppers with some olive oil.

Followed by the garlic and the ground beef.  Go ahead and add some of the spices too, flavor that meat right up.

Once the meat is cooked, in go the beans.

Plus the tomatoes.  And some more spices.  And THE BEER! 

Take a taste or two to make sure it’s “safe for cooking” 😉

Turn down to a simmer and get on with your day.  This will be waiting for you in about an hour – and who wouldn’t want that!?

Serve it on up…

Cheddar makes everything bettah?

Perfect cool-day meal.  I’ll definitely be using this “recipe” again 🙂

And go ahead, add a salad to round out that meal… why not get all crazy with some fall-themed ingredients too?!

Sliced pear, dried cranberries, feta w/ balsamic vinegar, olive oil, sea salt and black pepper.

It’s that good.

So there you have it!  Next time you want a fast, throw together, wait-on-me kinda meal… this chili is “your guy”!

Pumpkin Beer Fall Chili

  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 1 large clove garlic, chopped
  • 1/2 lb. local grass fed ground beef
  • 1 can kidney beans, drained & rinsed
  • 1 box Pomi tomatoes (26 oz.)
  • 3 tsp cumin
  • 3 tsp chili powder
  • black pepper
  • sea salt
  • 1/2 Saranac pumpkin beer

Add onion and green pepper to a hot saucepan with 1 tblsp olive oil.  Cook until tender (about 5 minutes).  Next add in the garlic, ground beef and spices, crumbling and cooking until the beef is done. 

Last go in the kidney beans, tomatoes, pumpkin beer plus additional seasoning as needed (I ended up starting with 1 tsp cumin/chili powder, sea salt and pepper and just kept adding until I got to the measurements above which suited my taste).

Cover and let simmer for an hour or so, stirring occasionally.  If you want the chili to thicken up, just uncover and allow some of the liquid to evaporate for a few minutes (I did this toward the end).

Serve w/ shredded cheese if desired, maybe some hot sauce?!…. oooo and/or a scoop of your favorite plain Greek yogurt – Chobani anyone?!  (figured the strawberry in our fridge may not go quite so well with this particular dish :P)

Enjoy!

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5 responses to “Pumpkin Beer Fall Chili

  1. cookeatburn

    ❤ ❤ ❤ Chili – especially beer chili! And yes, cheese makes it better, but in my *humble* opinion the best way to serve chili is with elbow macaroni on the bottom and topped with cheese, green onion and some hot sauce. Mmmm :-D.

    • okay i totally added some hot sauce to serve too — i love the stuff! so with ya on that one 😀 😀 never had it over macaroni though, i feel like The Man would LOVE THAT!

  2. ow- delicious! I’ve added beer to chili before and it totally rocks. I love the smell of onions & peppers cooking- so amazing. Glad this din din made your Monday that much better!

  3. Oh my gosh, I never thought to add beer to chili! Deeeelicious! Esp. pumpkin flavor. Love it, girl! 🙂

  4. cheddar does make everything better! 🙂

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