Colder weather is here and it’s just feels right to make a nice hearty chili in the crock! Keeping this seasonally appropriate with pumpkin and butternut squash….

Is there anything as lovely as the way your house smells while your crock pot is cooking up something delicious (with little to no effort from you?) I swear, with the whole “fall back” of daylight savings; it is the perfect lazy Sunday to whip up a hearty, warming chili….especially since November has rolled in with a wave of super chilly weather! My “Oh My Gourd” Chili has the usual tomato/bean/beef characters, but the addition of Pumpkin puree and cubes of butternut squash give a nod to the season, and I think, give this particular chili recipe that little something extra that your family will love!

Ingredients

• 1 pound chop meat
• 1 green bell pepper (chopped)
• 1 medium yellow onion (chopped)
• 3 cloves garlic
• 12 ounces pumpkin ale (you can use beef broth or another beer you prefer instead)
• 28 ounces crushed tomatoes
• 15 ounces pureed pumpkin (NOT pumpkin pie filling, BIG difference!)
• 15 ounces kidney beans (drained and rinsed)
• 15 ounces black chili beans (in their juices, DO NOT DRAIN)
• 10 ounces Rotel tomatoes and chilies
• 14.5 ounces diced tomatoes (I used Hunt’s Fire Roasted Garlic)
• 1 lb butternut squash, cubed (my store has this pre-packaged, which I highly recommend)
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon kosher salt
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce (I used chipotle Tobasco)
• 2 teaspoon pumpkin pie spice
• Sour cream, shredded cheese, scallions for garnish

Instructions

1. In large skillet over medium high heat, brown ground beef with chopped onion and bell pepper until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes.
2. Add pumpkin ale to meat mixture and stir with a wooden spoon to allow any browned bits at the bottom of the pan to release. Add mixture to a LINED large slow cooker.
3. Add remaining ingredients to crockpot. Set slow cooker to low and cook for 8 hours.
4. Once the crock has finished, use a potato masher to mash up some of the beans and continue to mash until your chili is as thick as you like. *NOTE* This step is optional, but it really helps to thicken up the chili…if you prefer a more soup-like consistency, you can skip this.
5. Garnish with sour cream, scallions, and shredded cheese as you see fit!

This was a huge crowd pleaser…even receiving high marks from some squash avoiders. This is a dish that re-heats well, and can even be frozen so that you can enjoy later in the season. I hope you like it as much as we do!