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Pumpkin Chorizo Night Owl Chili

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 Poblano chili pepper (or Anaheim chili pepper), diced
  • 1 red bell pepper, diced
  • 1 teaspoon salt
  • 5 cloves garlic, minced
  • ½ lbs pork chorizo
  • 1 ½ lbs ground chuck
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can pumpkin puree
  • 1 (14.5 ounce) diced, fire-roasted tomatoes
  • 1 (12 oz) bottle Night Owl Pumpkin Ale
  • 3 chipotle chilies in adobo, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • Chopped cilantro, for topping
  • Smoked gouda, shredded

Instructions

  1. In a large pot of Dutch oven, heat the olive oil. Add the onions, Poblano and bell peppers, cooking until softened and starting to caramelize, about ten minutes.
  2. Stir in the salt and garlic.
  3. Add the chorizo and ground chuck, stirring until cooked through and broken up into pieces.
  4. Add the remaining ingredients. Simmer until slightly thickened, about 20 minutes.
  5. Serve warm, topped with cilantro and smoked gouda.