My Mama always kept the ingredients for chili in the pantry. When she moved me into my first apartment, she made sure my pantry had those ingredients and the freezer had ground turkey. I have not kept up her tradition, instead I shop for what I am cooking each week.
I'm missing my Mama and wishing that we were planning a lunch for our October birthdays. So last night, I made chili. I had all the ingredients, except the meat, and smiled because without pre-planning, my Mama's organization passed on to me.
5 Spice Pumpkin Beer Chiliinspired by Nine + Sixteen
- 2 pounds ground turkey
- 1 1/2 pounds ground sirloin
- 2 large sweet onions, finely diced
- 1 garlic clove, finely minced
- 32 ounces (2 cans) tomato sauce
- 12 ounces tomato paste
- 1 can kidney beans
- 1 teaspoon celery salt
- 1/2 teaspoon crushed red pepper
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- 2 tablespoons dried basil
- 1/2 tablespoon kosher salt
- 2 bay leaves
- 24 ounces Blue Moon Harvest Pumpkin
- 2 cups beef broth (optional, see Cook's Note)
- Brown onions and beef in a large dutch oven.
- Add garlic when beef is almost done.
- Mix in tomato sauce and tomato paste.
- Add remaining ingredients, except beef broth.
- Stir and simmer on low at least 45 minutes, and up to all day.
- Add beef broth if you want a more liquid consistency.
- You can cook this on low in your crockpot if you pre-brown the meat - I don't like meat that is browned in a crockpot.
- Serve with plain Greek yogurt/sour cream, shredded cheese and scallions.
- Trader Joe's Pumpkin Cornbread is delicious with this dish! Plain cornbread is delicious, too!
- You can use any amber beer!
- This dish freezes really well.