Step 1: Brown the Ground Beef. Begin by placing your ground beef in a large Dutch oven or heavy-bottomed pot over medium-high heat. Use a wooden spoon or spatula to break up the meat into small, even pieces. Season it generously with salt, black pepper, garlic powder, and a touch of chili powder directly in the pot. Continue to brown the ground beef for approximately 6-8 minutes, stirring occasionally, until it’s fully cooked and no pink remains. Once done, carefully drain any excess fat from the pot and set the cooked beef aside in a separate bowl.

Step 2: Sauté the Aromatics. With the ground beef removed, add a splash of olive oil to the same pot. This allows you to leverage the delicious fond (browned bits) left behind, adding more depth to your chili. Add the chopped carrots, celery, and onion, and sauté them for about 8 minutes. Stir frequently until they begin to soften and become translucent. This step is crucial for building a flavorful base for your chili.

Step 3: Layer the Seasoning & Add Garlic. Now it’s time to truly build flavor. Add about a quarter of your pre-mixed chili seasoning directly to the sautéing vegetables. Stir vigorously to ensure the spices thoroughly coat the vegetables and release their aromatic oils. This “layering” technique is paramount for a deeply flavorful chili. After a minute or two, add the minced garlic and sauté for just another minute until it becomes fragrant – be careful not to burn it.

Step 4: Caramelize the Tomato Paste. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Allow it to cook undisturbed for 4-5 minutes, letting it slightly caramelize and deepen in color before mixing it thoroughly through all the vegetables. This step of cooking the tomato paste before adding your liquids is a critical technique; it allows the natural sugars in the tomatoes to caramelize, which significantly develops a richer, more profound tomato base and adds incredible depth of flavor to your chili.

Step 5: Introduce Liquids and More Seasoning. Pour in the chicken broth, fire-roasted tomatoes with chiles, a dash of Worcestershire sauce, and the pumpkin ale. Stir everything together, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor!). Bring the mixture to a rolling boil. As it heats up, layer in another portion of your chili seasonings. This continuous layering ensures a complex and well-rounded flavor profile in every bite.

Step 6: Integrate Cacao and Beef. Once the chili has reached a full boil, reduce the heat slightly. Stir in the cacao powder; this secret ingredient helps balance the acidity of the tomatoes and amplifies the savory notes, adding an unexpected depth. Immediately follow by adding the previously browned ground beef back into the pot. Stir thoroughly to ensure all ingredients are well combined and the beef is fully incorporated into the rich sauce.

Step 7: Add Beans, Peppers, and Pumpkin Puree. Now, it’s time to bring in the core elements of our White Bean Pumpkin Chili! Gently stir in the chopped red peppers, the vibrant jalapeño peppers (adjusting to your desired spice level), the creamy pumpkin puree (ensure it’s 100% pure pumpkin, not pie filling), the rinsed white beans, and the kidney beans. Give everything a good stir to ensure all these wonderful ingredients are evenly distributed and coated in the flavorful sauce. This is where the chili truly starts to take shape!

Step 8: Simmer to Perfection. Gently return the chili to a simmer, then cover the pot, but be sure to leave a small crack or gap in the lid. This slight opening allows some steam to escape, which is key to helping the chili thicken and achieve that perfect, rich consistency without becoming overly saucy. Let the chili simmer for approximately 1 hour, or even longer, until it reaches your desired texture and the flavors have beautifully melded together. The longer it simmers, the deeper and more complex the taste will become.

For an absolutely perfect pairing, we highly recommend making an amazing cornbread to go along with your white bean pumpkin chili. The sweet and slightly crumbly texture of cornbread contrasts beautifully with the savory, mildly spicy chili. Other fantastic options include crispy tortilla chips, warm crusty bread, or even a simple green salad to cut through the richness.

The addition of cacao powder (or unsweetened chocolate) in chili might seem unusual, but it’s a game-changer! It doesn’t make the chili taste like chocolate; instead, it serves a crucial role in balancing out the acidity of the tomatoes. More importantly, it dramatically increases the savory depth and complexity of the dish, adding a richness that rounds out all the other flavors. It’s a secret ingredient that truly elevates the chili to the next level.

Yes, you can certainly adapt this recipe for a slow cooker, but with a slight adjustment in flavor profile. You will need to brown the ground beef with its seasonings in a separate pan first, then drain any fat. After that, add all your prepared ingredients (including the sautéed vegetables and caramelized tomato paste from steps 2-4 for best flavor) to the crockpot. Cook on high for 4 hours or on low for 6-8 hours. Keep in mind that while it will still be delicious, the flavors won’t be layered and developed in quite the same nuanced way as when prepared on the stovetop, due to the different cooking method.

Absolutely! To make this chili vegetarian, simply substitute the ground beef with a plant-based ground alternative or add extra beans (like black beans or more white beans) and vegetables. For a vegan version, ensure your chicken broth is replaced with vegetable broth, omit the Worcestershire sauce (or use a vegan alternative), and double-check that your pumpkin ale is vegan-friendly (most are, but some can use animal-derived fining agents). The rich flavors of pumpkin and spices will still shine through beautifully!

This chili makes fantastic leftovers! Allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, this chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to reach your desired consistency.

• ▢ 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

• Brown your ground beef in the dutch oven on medium-high heat. Add in seasonings for ground beef once you have ground all the beef in the pot and it is starting to brown. Mix in until combined. Remove ground beef from pot an set aside
• Combine the chili seasonings in a bowl.
• In a large pot, heat up olive oil on medium-high heat. Sauté your carrots, onions, and celery until they begin to soften, stirring often. Layer in a quarter of your chili seasoning.
• Once softened, add in your minced garlic and cook for 1-2 minutes or until fragrant. Now add in your tomato paste. Allow it to cook for 5 minutes and combine well with vegetables.
• Next, mix in your pumpkin ale, chicken broth, fire-roasted tomatoes, and more seasoning,
• Once boiling, add in your red pepper, jalapenos, and ground beef. Then stir in your pumpkin puree, Worcestershire, cacao powder, and beans. Stir in the remaining seasoning.
• Return the pot to a simmer and cover leaving an opening for steam to escape. simmer for 1 hour or until it reaches the desired texture.

1. Layer in the seasoning throughout the cooking process for the best results. 
2. Cooking your tomato paste like this brings out a richer flavor and it is highly recommended to add it in the way described to have a deeper and richer flavor.