{DAY 2} Drunken Pumpkin Chili

Who doesn't love a pot of warm chili on a chilly fall afternoon? Even better, who doesn't love a crisp pumpkin ale on chilly fall afternoon? Well you're in luck because this meal has BOTH! Bringing in all the flavors of fall, this chili recipe will definitely make you feel right at home. Very easy to make (which is a plus for me) and just as delicious! Drunken Pumpkin Chili - you'll be drunk in love when you're finished, I promise you that!

I love this recipe because everything awesome about fall is compiled into one delicious dish -- the flavors, smells, colors... every sense is enticed. I think the best meals are ones that give you the greatest sensory experience. I have always admired chefs who have the creative ability to make food into an art, and I really feel this recipe comes close! 

Here's what you need: 

• 1 pound of 93% lean ground beef (I actually used half ground beef and half ground turkey breast to lighten up the calories)
• 3 cloves of garlic, minced
• 1 medium onion, chopped
• 2 large carrots, diced
• 1 yellow bell pepper, diced
• 1 bay leaf
• 1 Tbs of cumin
• 1 Tbs of dried oregano
• 1/2 tsp of cinnamon
• 1/4 tsp of allspice 
• 1/2 packet of McCormick's chili seasoning
• 1 Tbs of tomato paste
• 1 cup of pumpkin ale 
• 1 can (15 oz) pumpkin puree 
• 1 can (15 oz) diced tomatoes 
• 2 canned chipotle peppers in adobo sauce, seeds removed and minced
• 1 can (15 oz) of black beans
• 1 can (15 oz) of kidney beans
• Salt and pepper to taste

Candy corn, anyone?

DIRECTIONS:

Add ground beef to a dutch oven or large stock pot and adjust heat to medium-high. Break up the meat and immediately add the onion, bell pepper, carrots, and garlic. Season with salt and pepper. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are tender. Reduce heat to medium. Add the bay leaf, cumin, oregano, cinnamon, allspice, chili seasoning, and tomato paste and stir to combine. Add the pumpkin ale and stir to deglaze the bottom of the pan. Allow the pumpkin ale to reduce for about 5 minutes. Add the pumpkin puree and diced tomatoes. Season with salt and pepper. Add the minced chipotle peppers, and stir to combine. Partially cover the pot, reduce the heat to medium-low, and allow the chili to cook for 45 minutes. Add the black beans and kidney beans, stir, and allow the chili to cook for another 10 minutes. Season to taste with salt and pepper. Serve immediately. Goes great with corn bread!