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Smoky Pumpkin Beer Chili

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Smoky Pumpkin Beer Chili
  • Prep 25 min
  • Total 40 min
  • Servings 4
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Nothing says "autumn" like a pot of chili simmering on the stove. This easy recipe updates tradition with the addition of chipotle chiles and pumpkin beer.
By Inspired Taste
Created Sep 21, 2012

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb lean (at least 80%) ground beef
  • 1 teaspoon salt
  • 1 cup chopped onions (2 medium)
  • 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ Harvest Sunset™ organic fire-roasted diced red and yellow tomatoes, undrained
  • 1 bottle (12 oz) pumpkin beer (1 1/2 cups)
  • 2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder

Steps

  • 1
    In 3-quart saucepan, heat 1 tablespoon of the oil over medium-high heat. Add beef and 1/2 teaspoon of the salt; cook 5 to 6 minutes, stirring occasionally, until browned. Transfer beef to a plate; set aside.
  • 2
    Drain fat from saucepan. Add remaining tablespoon oil to saucepan; add onions and remaining 1/2 teaspoon salt. Cook 3 to 4 minutes, stirring occasionally, until onions begin to brown.
  • 3
    Return beef to saucepan. Stir in remaining ingredients. Cook 12 to 15 minutes or until thickened. If needed, season with salt and pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute ground chicken or turkey for the ground beef.
  • tip 2
    Serve with extra toppings, such as Cheddar cheese, tortilla chips or sour cream.

Nutrition

Nutrition Facts are not available for this recipe
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