This is an amazing, delicious chili that not only uses pumpkin, but is made better by it. The pumpkin adds a smooth, velvety consistency and the combination of seasonings make this the perfect chili for fall.
Course Main Course
Keyword beef, chili, fall, pumpkin, soup
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 10
Ingredients
For searing the beef
2tbspolive oil
2lbsbeef tri-tipcubed
2tspsalt
1 1/2tsp black pepperground
For the braise
1smallyellow oniondiced
4garlic clovespeeled, chopped
1smallpumpkinpeeled, scooped out, cubed
2bay leaves
1-2sprigsthymefresh
3sprigsoreganofresh
2tspsalt
1tspblack pepperground
1tbspchili powder
2tspcuminground
1/4tspcinnamonground
1tspancho chili powderoptional
1tbspsmoked paprika
1/8tspcloveground
2tspallspiceground
3cupsbone broth
1cupwater
For the final cook
1mediumsweet oniondiced
1green bell pepperdiced
1red bell pepperdiced
114oz canblack beansdrained, rinsed
114oz canpinto beansdrained, rinsed
114oz cankidney beansdrained, rinsed
18oz canlima beansdrained, rinsed
228oz cansfire roasted, diced tomatoes
2small cansfire roasted, diced green chilisdrained
2cupsbone broth
2tspchili powder
2tspsmoked paprika
1/2tspancho chili powderoptional
2tspcuminground
1/8tspcloveground
1tspallspiceground
1/2tspcinnamonground
3large pinchessalt
1 1/2tspblack pepperground
To serve
shredded cheddar cheese
sour cream
fresh cilantro
Instructions
For searing the beef
Preheat the oven to 325. Put a large dutch oven or pot on medium heat on the stove top. Toss the diced beef with the salt and pepper. Add the olive oil to the dutch oven and sear the beef in batches. Once seared, put in a bowl and set aside.
For the braise
Add the onion, garlic, pumpkin, bay leaves, herbs, and seasonings to the pan and sauté for 2-4 minutes. If the pan looks dry, add a couple tbsp of water.
Add the broth, water, and seared beef to the pot and stir to combine evenly. Cover with a lid and put in the preheated oven for 2 hours.
For the final cook
Remove the pot from the oven. Remove the bay leaves and herb sprigs and discard. Using a wood spoon, break up the pumpkin a bit and stir the mix around.
Add the onions, peppers, beans, tomatoes, green chilis, bone broth, and seasonings. Stir to combine and bring to a boil. Reduce temp to low, stir, cover and cook for another 30 minutes.
To serve
Put two ladles of chili into each bowl, topped with a little shredded cheddar, a small dollop of sour cream, and cilantro (if desired).