Perfect Pumpkin Chili

This cool weather dish is a delightful spin on a classic beef and three bean chili, with the addition of a subtle hint of pumpkin and pumpkin spice. Take your time on this recipe, either letting it cook on low in a slow cooker or let it simmer on low heat all day, stirring occasionally.

Ingredients
1 lb. American Wagyu ground beef
1 onion diced
1 teaspoon of ancho chili powder
1 teaspoon of regular chili powder
1/2 teaspoon of smoked paprika
1 teaspoon of cumin
1 teaspoon of ground coriander
1 teaspoon of garlic salt
½ teaspoon of cinnamon
¼ teaspoon of ginger
¼ teaspoon of nutmeg
1 can of pumpkin puree
1 can of dark red kidney beans, rinsed and drained
1 can of light red kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 can of diced tomatoes
½ cup of red wine
2-3 cups of beef or chicken stock


Directions

1. Cook the diced onions and ground beef until the meat changes color and the onions are translucent. Break up the ground beef as you are cooking. (Note: if cooking on your stovetop, use a Dutch oven, but if transferring to a slow cooker, use a cast iron skillet.
2. Add the spices to the beef and onions, allowing them to “bloom.”
3. If using a slow cooker, remove the mixture from the heat and add to the slow cooker, otherwise continue cooking in the Dutch oven.
4. Stir in the pumpkin puree, the rinsed and drained beans, tomatoes, wine, and stock.
5. Cover and cook for at least 4 hours on low, stirring occasionally. If using the slow cooker, cook on high for 3-4 hours, or on low for 6-8 hours. Add water if necessary.
6. Taste the chili and add salt and pepper to taste.
7. Serve with cornbread and your favorite chili toppings.