When the weather begins to cool and the leaves slowly change color, all I want is something hearty for dinner. The type you can wrap your hands around and feel them warm up. When you take a deep breath and smell the aroma of lets say…fall beef chili…it’s comfort at it’s best.
I know it’s also football season and chili seems to be very popular. It feeds a crowd, freezer friendly and can be totally made ahead in the crockpot. However, this isn’t your typical chili. No people. This is made with actual chunks of beef stew meat, toss in some pumpkin, pumpkin ale and a little bit of pumpkin spice (good Lord, why didn’t I just call it pumpkin chili?) and you got yourself some amazing fall beef chili.
The keys is to not only brown the meat, but let it simmer in the stove so it falls apart. Once that meat hits your mouth, it will melt and you will immediately want seconds. If you’re looking for something different this fall or even winter season, I highly recommend this one.
Oh, and if you really want to impress your peeps, make it with my honey pumpkin cornbread muffins…say whaaaat?! I swear, if you love fall just as much as I do, this whole meal is the way to go.
- 2lbs of stew meat
- 1 sweet potato, peeled and diced
- 1 small can of fire roasted diced green chiles
- 15oz can of fire roasted diced tomatoes
- 2 1/2 cups of beef stock
- 1 cup of pumpkin ale or any fall beer
- 1/3 cup of pumpkin puree
- 1 tablespoon of chili powder
- 1/2 teaspoon of pumpkin spice
- 1/2 teaspoon of cinnamon
- 1 green bell pepper diced
- 1 medium onion diced
- 2 garlic cloves chopped
- 1 cup of leftover Castillo Frijoles (or a can of drained black beans)
- Salt and pepper to taste
- Sour Cream as a topping
- In a large pot on medium high heat, coat the bottom with about a tablespoon or two with olive oil. Pat half of the stew meat with a paper towel and season with salt. Spread the meat in the pan, DO NOT overcrowd the pan. Brown on both sides and set aside in a bowl. Repeat the same process with the other half of the meat.
- Next, add the rest of the ingredients and stir to combine. Salt and pepper to taste. Simmer for about an 1 hour or so on the stove top until the meat is fork tender. If you place this in the crockpot, place it on low for 6 hours. Any leftovers can easily be placed in the freezer for another day!
Make it for your next football game, or have it simmering in the crockpot waiting for you to get home from work. Your house will smell A-MAZING.
Then you can thank me later for giving you a taste of fall in your kitchen. 😉