Pronghorn Pumpkin Ale Chili
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It wouldn’t officially be October without a cliche pumpkin recipe! I like to pretend I don’t fall victim to the pumpkin spice fad that fills the latte cups of Starbucks, lines the shelves of most big box stores as candles, or finds its way into most baked goods like donuts, cookies, and breads. The reality is I, like most people, indulge in a little October pumpkin-ness and do enjoy finding ways to add it to my recipes.
Like most chili, this pronghorn pumpkin ale chili only gets better with time. The pumpkin develops a richer flavor the longer the chili cooks. Pronghorn is the perfect pairing with the fall flavors found in this chili. Pronghorn has a unique wildness to it, not found in other big game such as deer or elk, and the subtle hints of sage and other desert herbs mingle well with the pumpkin. Enjoy!
Servings: 6
Time: 6 hours and 15 minutes
Also Works With: Deer, Elk, Moose, Bear
Looking for more chili recipes? Try out Rikki Folger’s Chili Con Carne recipe!
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Pronghorn Pumpkin Ale Chili
6
servings30
minutes6
hours40
minutesKeep the screen of your device on
Ingredients
1 Pound Ground Pronghorn, Deer, or Elk Meat
1 Large Onion, Chopped
3 Cloves Garlic, Minced
1 Tablespoon Oil (Olive, Vegetable, Canola, etc)
3 Large Bell Peppers (Any Color)
1 Bottle Pumpkin Ale Beer
3 Cans Beans (Black, Kidney, Pinto, Navy, Chili, etc)
1 Can Pureed Pumpkin
1 Can Crushed Tomatoes
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Tablespoon Coriander
1 Tablespoon Salt
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1 Tablespoon Hot Sauce (Optional)
1 to 2 teaspoons cinnamon
1 to 2 teaspoons nutmeg
Preparation
- In a large skillet over medium high heat, add oil.
- To heated oil, add chopped onions and garlic. Cook for two to three minutes.
- Add chopped bell peppers and cook for an additional two to three minutes.
- Add ground pronghorn and cook until browned, five to seven minutes.
- Turn heat up to high, and pour in an entire bottle of pumpkin ale. Let cook for a minute and stir to break browned bits from the bottom of the pan. Turn the pan to low and set aside.
- To a large crockpot, add remaining ingredients.
- Add meat and pepper mixture to the crock pot. Stir.
- Set the crock pot to low for six to eight hours.
- Enjoy with toppings such as shredded cheese, sour cream, and diced onions.
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