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Crockpot Pumpkin Beef Chili
Crockpot Pumpkin Beef Chili is a modern American recipe for a classic chili of beef, red kidney beans and black beans in a pumpkin puree and tomato base flavoured with chillies and spices that's served topped with cheese and accompanied with sour cream that's cooked in a crockpot (slow cooker) and which makes an excellent dish for Halloween. The full recipe is presented here and I hope you enjoy this classic American version of: Crockpot Pumpkin Beef Chili.
prep time
20 minutes
cook time
300 minutes
Total Time:
320 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesSpice RecipesBeef RecipesVegetable RecipesBean RecipesUSA Recipes
This classic chili is perfect for a hungry family come Halloween, and being made in a crockpot it's easy and fuss-free to prepare and energy-efficient!
You could buy canned pumpkin for this recipe, but it's so easy to make your own pumpkin purée that there's no need to bother. Just peel and de-seed pumpkin then steam until tender. Mash with a fork then press through a fine-meshed sieve with the back of a spoon to purée.
Ingredients:
3 tbsp olive oil
500g minced (ground) beef
1 medium onion, diced
1 green bell pepper, de-seeded and diced
1 tbsp garlic, minced
1 tsp ground cumin
1 tbsp hot chilli powder
2 tsp ground, dried, Ancho chillies
3 tbsp fresh coriander (cilantro) seeds, finely chopped
1 tsp dried oregano, crumbled
4 green jalapeño chillies, diced
750ml
home-made beef stock
440g tinned red kidney beans, drained
880g (2 tins) black beans
450g pumpkin purée
900g (2 tins) chopped tomatoes
grated cheese, for topping
sour cream, for serving
salt and freshly-ground black pepper, to taste
Method:
Heat half the oil in a large frying pan. Add the minced beef and season to taste with salt and black pepper. Fry until the beef is browned, then turn the meat into a 10l crockpot.
Add the remaining oil to the pan and use to fry the onion, green bell pepper and fresh chilli for about 5 minutes, or until the onion is soft and translucent. Add the minced garlic, chillies, spices and herbs. Stir to combine and cook for 2 minutes more, then add to the crockpot with the beef.
Stir in the drained beans and tomatoes along with the pumpkin purée. Stir the mixture well, to combine the ingredients then cover and cook on high for about 5 hours (or for 9 hours on low), stirring every now and then.
To serve, ladle the chili into bowls, top with grated cheese and serve garnished with a dollop of sour cream.
