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Pumpkin Beer Chili

Perfect for Fall with just enough Spicy to warm you up!
2 Green Bell Peppers   2 Cans of Dark Kidney Beans
2 Red Bell Peppers   2 Cans of Light Kidney Beans
1 Yellow Bell Pepper   2 Cans of White Kidney Beans
2 Jalapeños   1lb Cubed/Diced Meat  (Not Ground Beef)
1 Yellow Onion   1 12oz Pumpkin Beer                                    (Elysian Night Owl Pumpkin Ale)
1 Can of Hot Rotel*     Salt
1 16oz Jar of Medium Salsa*     Pepper
3 tbsp Tomato Paste      
1.   Finely Dice all Bell Peppers & Jalapenos.      
2.   Dice yellow onion and set aside.      
3.   Cut meat  into cubes (Less then 1/2 inch)      
4.   Brown meat in sauté pan and season with salt & pepper  
5.   Add onion to browned meat in sauté pan. Cook and stir for 5 minutes
6.   Add all peppers to browned meat & onions in sauté pan. Cook for additional 5 minutes
7.   Open and Rinse all Beans      
8.   Add Beans to Crockpot      
9.   Add Meat & Vegetables to crockpot      
10.  Add jar of Mild  Salsa (Pace Medium Picante Sauce)    
11.  Add Tomato Paste      
12.  Add Rotel      
13.  Add Pumpkin Beer (Elysian Night Owl offered the best pumpkin essence)
14.  Stir all ingredients and cover.      
15.  Set Crockpot to High and cook for 3 to 4 hours stirring occasionally
Serving Notes: Spoon into bowls and add shredded cheese. Serve with Ritz Crackers!
* Substitute Medium salsa for Mild Salsa for less      
* Substitute Hot Rotel for Mild Rotel for less Spiciness