Guinness Pumpkin Chili
Guinness pumpkin chili combines two kinds of beef, sweet potatoes and kidney beans in a smoky, stout-rich broth. A hearty pot for fall dinners and game day.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: Approximately 10 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex
Ingredients
- 1 pound ground beef
- 1 pound beef stew meat, cut into 1/4-inch pieces
- 1 large sweet onion, chopped
- 1 large red bell pepper, seeded and chopped
- 4 fresh jalapeño peppers, seeds and ribs removed, finely diced
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 2 (12-ounce) bottles Guinness Stout
- 1 (29-ounce) can pure pumpkin puree
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 cup chicken broth, plus more as needed
- 1-2 bay leaves
- 2 cups peeled sweet potatoes, cut into 1/2-inch cubes
- 2 (15-ounce) cans red kidney beans, drained
- 2 tablespoons fresh lime juice
Optional Toppings
- Diced avocado
- Sour cream
- Chopped fresh cilantro
- Diced red onion
- Tortilla chips
Instructions
- Pat the diced stew meat dry with paper towels. Prepare the vegetables and measure the seasonings before starting. Set the sweet potatoes, kidney beans, and lime juice aside to add toward the end of cooking.
- Heat a large, heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles. Transfer to a bowl, leaving approximately 1 tablespoon of rendered fat in the pot.
- Brown the diced stew meat in the reserved fat for 5–7 minutes, working in batches if needed. Transfer it to the bowl with the ground beef.
- Reduce the heat to medium. Add the onion, bell pepper, and jalapeños. Cook for 6–8 minutes, stirring frequently, until softened.
- Stir in the garlic, chipotle peppers, chili powder, cumin, salt, and cinnamon. Cook for about 30 seconds, just until fragrant.
- Pour in the Guinness and scrape the bottom of the pot to release the browned bits. Stir in the pumpkin, tomatoes, broth, bay leaves, and both meats, including any accumulated juices.
- Bring to a gentle simmer. Reduce the heat to low, partially cover, and cook for 45–60 minutes, stirring occasionally, until the diced beef is nearly tender. Add broth in small amounts if the chili becomes too thick.
- Stir in the sweet potatoes and kidney beans. Continue simmering for 20–30 minutes, or until the potatoes are tender and the beef yields easily when pressed with a fork. Allow additional time if needed.
- Remove the bay leaves and stir in the lime juice. Taste and adjust the seasoning.
- Ladle into bowls and serve with your choice of toppings.
Notes
Beautiful 10-in-1 Electric Multi-Cooker Method
Estimated cooking time: 25–30 minutes browning, followed by 6–8 hours on LOW or 4–5 hours on HIGH.
These directions use the Beautiful 6-quart model’s SEAR/SAUTÉ, SLOW COOK, and SIMMER functions. Leave at least 2 inches between the chili and the top of the cooking pot; reduce the batch if necessary.
- Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. With the lid off, brown the ground beef, then the diced beef, following the stovetop method. Transfer the meat to a bowl.
- Cook the onion, bell pepper, and jalapeños in the reserved fat until softened. Add the garlic, chipotles, and dry seasonings; stir for 30 seconds.
- Add the Guinness and scrape the pot with a wooden or silicone utensil. Stir in the pumpkin, tomatoes, broth, bay leaves, and browned meat.
- End the sauté cycle. Cover and select SLOW COOK. Use TEMP to choose LO and TIME to set 8 hours, or choose HI and set 5 hours. Press the power button to begin. These are recipe timing estimates; check the beef for tenderness before serving.
- Add the sweet potatoes for the final 2–3 hours on LOW or 1½–2 hours on HIGH. Add the drained kidney beans during the final 30 minutes. Continue cooking until the beef and sweet potatoes are tender.
- For thicker chili, select SIMMER, choose level 1, and cook uncovered for 10–20 minutes, stirring frequently.
- Discard the bay leaves, stir in the lime juice, and serve with toppings.
Recipe Notes
Ingredients: Use plain pumpkin puree, not pumpkin pie filling. The diced tomatoes with green chiles are written for a standard 10-ounce can.
Substitutions: Replace kidney beans with an equal amount of canned pinto or black beans. Peeled butternut squash can replace the sweet potatoes. For an alcohol-free version, substitute 3 cups beef broth for the Guinness; the flavor will be less malty.
Heat level: For milder chili, use 1–2 jalapeños and 1 chipotle pepper. Choose mild diced tomatoes with green chiles.
Cooking time: Stew meat varies by cut. Use tenderness as the final guide, and give the beef additional simmering time before adding the sweet potatoes if it remains firm.
Serving suggestions and pairings: Serve with cornbread, warm flour tortillas, or tortilla chips. A cabbage slaw or simple green salad makes a useful side.
Storage: Refrigerate in shallow, airtight containers within 2 hours of cooking. Keep refrigerated for 3–4 days. Reheat individual portions or a larger batch to 165°F, adding a little broth as needed.
Freezing: Freeze without toppings in airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating. The sweet potatoes may soften further after freezing.
Find it online: https://jennifercooks.com/hearty-guinness-pumpkin-chili/