Spicy Oktoberfest Pumpkin Chili

It's Chili For Fall

or 

Fall For Chili!

WildWSS's Oktoberfest Pumpkin Chili

Well, I stumbled upon a recipe for Oktoberfest Pumpkin Chili. Everyone I mentioned it to pretty much gave it a thumbs down. Why? Because, WHO puts pumpkin in Chili. My response was I don't know, but I'm going to try it! If you don't try something, how do you know you don't like it. The other person in my home simply said; "huh!". However, I think he is use to some of my wild rides with different recipes from time to time.  And several of those wild rides have turned out to be keepers! He also had second servings twice and the leftovers! Huh! Yippee!

This recipe was intriguing because it's Fall and I had been wanting to make some chili. Pumpkin is one of our Fall Favs. Right! Give me five.

Plus, this is a slow cooker chili recipe which is even better. You throw everything together in the morning and simply dish it up in the evening. Now who doesn't like the ease of using a slow cooker versus standing over a stove for extended periods of time. I do! And the combination of the tomato puree, crushed tomatoes and canned pumpkin create a deliciously creamy texture to go with the beans and sausage. There is also a slight sweet taste in the flavorings.

After reading the original recipe which can be found on Juggling Act Mama , I made a few changes and adaptations to kick up the spice a bit and make better use of ingredient sizings from the typical market packaging. So, Yippee Again!

Let's Try It!

Ingredients: (approx. 8 servings)

• 1 tbl. olive oil
• 1 large sweet onion, chopped
• 1 large green bell pepper, chopped
• 1 small green bell pepper, chopped
• 2 jalapeno peppers, chopped
• 1 tbl. minced garlic
• 1 tsp. coriander
• 1 1/2 tsp. cumin
• 1/2 tsp. sea salt
• 1 tsp. fresh ground black pepper
• 1 tbl. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 lb. Italian bulk sausage(use your fav & I think 1 1/2 lb. would be better)
• 12 oz. Oktoberfest Beer
• 1 1/2 tbl. honey
• 1 large(28 oz.) can dark red kidney beans
• 1 15 oz. can dark red kidney beans
• 1 28 oz. can crushed tomatoes
• 1 28 oz. can tomato puree
• 3/4 c. or whole can pumpkin pie mix
• 16 oz. beef stock or broth

Condiments for serving:

• shredded cheese(cheddar, taco blend or your fav)
• sour cream
• chopped green onions
• *tortilla chips
• *salsa
• garlic bread

* Trader Joe's had these great pumpkin tortilla chips and fall harvest salsa that worked very well...

Preparation:

1. Heat the olive oil in a large skillet or similar pan. Add onions and cook, stirring occasionally, on medium-low until they start to turn translucent.






2. Toss in the bell pepper and jalapeno pepper and cook for a few minutes(approx. 4-5) stirring occasionally. Add the garlic and cook until fragrant.






3. Turn heat up slightly. Add sausage, break apart to brown. Add coriander, cumin, sea salt, pepper, chili, onion, garlic seasonings & stir to combine. Continue to cook & stir until meat is browned. Add beer, stir, reduce heat & simmer for a few minutes. Add honey, stir.


4. Add beans, tomatoes, tomato puree, pumpkin & stock to slow cooker. Stir to combine. Stir the meat mixture in to the slow cooker.





5. Set slow cooker to low, cover and cook for approximately 5 hours(I did 5 1/2). Stir chili mixture every 1 to 1 1/2 hours to blend flavors. Ready to serve!

This was a deliciously good and creamy Fall chili. I served this topped with some sour cream and shredded cheddar cheese, along with garlic cheese bread and the TJ's pumpkin tortilla chips on the side. Another keeper for another time. So, give it a try. You might be surprised and of course, it makes a great dish for a Fall potluck. Leftovers are also good, as the flavors continue to blend together.

Enjoy! WildWSS outta here!