Pumpkin Ale Chili

• Yield: 6 Servings
• Level: Easy

Time

• Total: 3 hours 25 minutes
• Prep: 10 minutes
• Cook: 45 minutes
• Inactive: 2 hours 30 minutes

Ingredients

• 4 Pounds Pork Shoulder
• 24oz Pumpkin Ale
• 1 1/2 Cans Pumpkin Puree
• 28oz Crushed Tomatoes
• 1 Can Red Kidney Beans
• 1 Can Black Beans
• 1 Large Yellow Onion
• 5 Cloves Garlic
• 1 Poblano Pepper
• 2 Serrano Peppers
• 3 Chipotle Peppers
• 1/3 Cup Fresh Ground Chili Powder
• 4 Tablespoons Mexican Oregano
• 1 Tablespoon Pumpkin Spice
• 1oz Bakers Chocolate
• Salt
• Black Pepper
• Pinch Crushed Red Pepper Flakes
• Pinch Cayenne
• Flour For Dusting

Preparation

• Trim And Cube Pork (1/2" Cubes)
• Rinse And Drain Kidney Beans
• Rinse And Drain Black Beans
• Dice Yellow Onion
• Mince Garlic
• Stem, Seed, And Dice Poblano Peppers
• Stem, Seed, And Dice Serrano Peppers
• Dice Chipotle Peppers, Retain Adobo Sauce
• Finely Chop Bakers Chocolate

Directions

Pork

• Heat oil in large dutch oven over medium high heat.
• Dust pork with flour.
• Toss pork into dutch oven and brown in batches.
• Drain fat from dutch oven.
• Add beer, 1 teaspoon mexican oregano, chili powder, and chipotle peppers with abodo sauce.
• Simmer for 30 minutes.

Peppers And Onions

• Add poblano, serrano, garlic, onion, and crushed red pepper flakes to a skillet over medium high heat.
• Season with salt and black pepper.
• Cook for 7 to 8 minutes, until soft.
• Add tomatoes and pumpkin puree.
• Cook for 5 to 6 minutes.

Combine And Simmer

• Add vegetable mixture into pork.
• Add remaining mexican oregano.
• Simmer for 2 hours.

Final Steps

• Add in kidney beans, black beans, pumpkin spice, 1/2oz bakers chocolate.
• Cook for 15 minutes.
• Serve immediately.