Step 1: Build the Flavor Foundation with Beef. Begin by heating your Dutch oven or a large, heavy-bottomed pot over medium-high heat. Add your ground beef and break it up with a spoon as it cooks. Season it generously with salt, black pepper, garlic powder, and a portion of your chili powder. Continue to brown the ground beef for about 6-8 minutes, or until no pink remains. Once fully cooked, drain any excess fat to ensure a clean, rich flavor, and then transfer the beef to a separate bowl. Set it aside for later.

Step 2: Soften the Aromatics. Add a couple of tablespoons of olive oil to the same pot. Reduce the heat slightly to medium. Introduce your chopped carrots, celery, and onion, and sauté them gently for about 8 minutes. Stir occasionally until the vegetables begin to soften and become translucent. This step is crucial for building a flavorful base, as the natural sugars in the vegetables start to caramelize.

Step 3: Infuse with Spices. Now it’s time to layer in the first round of your chili seasoning. Sprinkle about ¼ of your pre-mixed chili seasoning over the softened vegetables. Stir everything together thoroughly, allowing the spices to toast lightly and release their fragrant oils. After combining, add your minced garlic and continue to sauté for just one more minute until the garlic becomes fragrant, being careful not to burn it.

Step 4: Caramelize the Tomato Paste. Next, add the tomato paste to the pot. This is a critical step for developing a rich, deep tomato flavor. Allow the tomato paste to cook and caramelize for 4-5 minutes, continuously stirring it through all the vegetables. This process of cooking the tomato paste before adding any liquids intensifies its sweetness and umami, contributing significantly to a more complex and flavorful chili base.

Step 5: Introduce the Liquids. Pour in your chicken broth, the fire-roasted tomatoes with chiles (undrained for extra flavor), Worcestershire sauce, and the pumpkin ale. Stir everything well to combine, scraping up any delicious browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then layer in another portion of your chili seasonings. This continuous layering of spices ensures a deep, well-rounded flavor throughout the entire dish.

Step 6: Add Meat and Cacao. Once the chili reaches a boil, reduce the heat slightly and add the cacao powder and your reserved browned ground beef back into the pot. Stir thoroughly to ensure the cacao powder is fully dissolved and everything is well integrated. The cacao, though subtle, will enhance the savory notes and add complexity.

Step 7: Incorporate Pumpkin and Beans. Now, it’s time for the star autumnal ingredients. Stir in the chopped red peppers, the minced jalapeño peppers (adjusting to your desired spice level), the pumpkin puree, the rinsed white beans, and the rinsed kidney beans. Give everything a good stir to distribute the ingredients evenly throughout the chili base.

Step 8: Simmer to Perfection. Return the chili to a gentle simmer. Cover the pot, but leave a small crack in the lid to allow some steam to escape. This slight opening is key as it helps the chili to slowly cook down and thicken, preventing it from becoming too saucy. Let the chili simmer for approximately 1 hour, or until it reaches your preferred texture and the flavors have fully melded and deepened. Stir occasionally to prevent sticking.

An amazing cornbread is a classic and perfect pairing for any chili, offering a sweet and crumbly contrast. Beyond that, crispy tortilla chips are a must for dipping. For toppings, get creative! Sour cream or Greek yogurt provides a cooling tang, shredded cheddar or Monterey Jack cheese melts beautifully, and fresh cilantro or chopped green onions add a burst of freshness. Don’t forget sliced avocado for creaminess or a drizzle of your favorite hot sauce for an extra kick. For a unique touch, try crispy fried onions or crumbled bacon!

Adding a small amount of unsweetened cacao powder to chili is a time-honored technique used by many chili connoisseurs, and no, it won’t make your chili taste like a dessert! The cacao powder serves several important purposes: it helps to balance out the acidity of the tomatoes, deepens the savory “umami” flavor of the dish, and adds an incredible richness and complexity to the overall profile, contributing to a more robust and well-rounded chili.

Yes, you can adapt this recipe for a slow cooker, but it’s important to understand that the flavor profile will be slightly different. For the best results in a slow cooker, you should still brown the ground beef and sauté the aromatics (carrots, onions, celery) and caramelize the tomato paste in a separate pan or the Dutch oven first. This crucial step develops layers of flavor that a slow cooker alone cannot achieve. After these initial steps, transfer all your ingredients to the crockpot and cook on high for 4 hours or on low for 6-8 hours, until the chili is heated through and flavors have melded. While delicious, the “layering of flavors” won’t be as pronounced as with the Dutch oven method.

Absolutely! To make this chili vegetarian, simply omit the ground beef and substitute with extra beans (like black beans, pinto beans, or more white beans), mushrooms, or a plant-based ground meat substitute. For a vegan version, in addition to the meat substitution, ensure your chicken broth is replaced with vegetable broth, and omit any dairy toppings like sour cream or cheese, opting for vegan alternatives if desired. The rich pumpkin base and spices will still provide a fantastic flavor.

This white bean pumpkin chili stores beautifully! In an airtight container, it will last for 3-4 days in the refrigerator, and as mentioned, often tastes even better the next day. For longer storage, chili freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

• ▢ 2 lbs Ground Beef 85% fat
• ▢ 3 Medium Carrots Chopped
• ▢ 1 Medium Onion Chopped
• ▢ 3 Celery Stalks Chopped
• ▢ 5 Cloves of Garlic Minced
• ▢ 1 Red Pepper Chopped
• ▢ 1 Jalapeno Chopped
• ▢ 6 Oz Tomato Paste
• ▢ 2 14 oz Cans Fire Roasted Tomatoes with Chiles
• ▢ 1 Cup Chicken Broth
• ▢ 1 12 oz Pumpkin Brown ale
• ▢ 1 Cans White Northern Beans Rinsed
• ▢ 1 Can Kidney Beans Rinsed
• ▢ ½ Cup Pumpkin Puree
• ▢ 1 teaspoon 100% Cacao Powder
• ▢ 1 tablespoon Worcestershire
• ▢ 2 tablespoon Olive Oil

Chili Seasoning

• ▢ 2 teaspoon Chili Powder
• ▢ 1 teaspoon Onion Powder
• ▢ 1 teaspoon Salt
• ▢ 2 teaspoon Cumin
• ▢ ½ Tsp Ground White Pepper
• ▢ 1 Tsp Cayenne pepper
• ▢ 1 Tsp Nutmeg
• ▢ 2 Tsp Cinnamon

Ground beef Seasoning

• ▢ 1 teaspoon Salt
• ▢ 1 Tsp Garlic Powder
• ▢ ½ teaspoon Ground Black Pepper
• ▢ 1 teaspoon Chili Powder

• In your Dutch oven over medium-high heat, brown the ground beef, breaking it up as it cooks. Once the beef starts to brown and is nearly cooked through, add in the ground beef seasonings (salt, garlic powder, black pepper, and chili powder). Mix well until fully combined and no pink remains. Remove the browned ground beef from the pot and set it aside.
• In a small bowl, combine all the ingredients for the main chili seasoning mix. Set aside.
• Add the olive oil to the same large pot over medium-high heat. Sauté the chopped carrots, onions, and celery for about 8 minutes, stirring frequently, until they begin to soften and become translucent. Now, add approximately one-quarter of your prepared chili seasoning mix to the vegetables and stir to combine well.
• Once the vegetables are softened, stir in your minced garlic and cook for an additional 1-2 minutes until it becomes fragrant. Be careful not to burn the garlic. Next, add the tomato paste to the pot. Stir it through the vegetables and allow it to cook and caramelize for 4-5 minutes, mixing frequently. This step is crucial for developing a rich, deep tomato flavor.
• Pour in the pumpkin ale, chicken broth, and the two cans of fire-roasted tomatoes with chiles (undrained). Stir everything together, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then add another layer of your chili seasonings, stirring to combine.
• Once the chili reaches a boil, reduce the heat to a simmer and stir in the chopped red pepper, minced jalapenos, and the reserved browned ground beef. Next, incorporate the pumpkin puree, Worcestershire sauce, cacao powder, and both the rinsed white and kidney beans. Stir in the remaining chili seasoning mix.
• Return the pot to a gentle simmer. Cover the pot, but leave a small opening to allow steam to escape. This helps the chili to thicken properly. Simmer for at least 1 hour, or until the chili reaches your desired texture and the flavors have fully developed. Stir occasionally to prevent sticking. Serve hot with your favorite toppings!

1. Layering your seasonings throughout the entire cooking process is the key to achieving the richest, most complex flavors in your chili. Do not skip this important technique for the best results.
2. Caramelizing your tomato paste by cooking it with the vegetables before adding any liquids will intensely deepen and enrich the tomato flavor, giving your chili a much more profound and delicious base. This method is highly recommended for a truly exceptional taste.
3. For even deeper flavor, consider making this chili a day ahead. The flavors will meld and intensify overnight in the refrigerator, making it taste even better when reheated.