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.
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
- 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.
- Add the spices to the beef and onions, allowing them to “bloom.”
- If using a slow cooker, remove the mixture from the heat and add to the slow cooker, otherwise continue cooking in the Dutch oven.
- Stir in the pumpkin puree, the rinsed and drained beans, tomatoes, wine, and stock.
- 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.
- Taste the chili and add salt and pepper to taste.
- Serve with cornbread and your favorite chili toppings.