Fall Festive Chili

Pumpkin Spice Never Tasted So Good!

Post Sponsored by Cowboy Charcoal
 

 Chili sizzling over the fire.

Chili sizzling over the fire.


Who does not love a good cup of chili?
 

As the weather keeps getting colder, there is nothing like a warm cup of chili to wrap your fingers around. Full of so much deliciousness, chili is the most quintessential fall meal. So why not pair it with some flavorings of fall like pumpkin spice?
 

The recipe below is a small twist of my families classic chili. Add some pumpkin spice to the dish and you have a sweet & spicy chili that everyone will love.


Not feeling like adding pumpkin? Try using habanero spice instead to give a major kick!
 

Don't forget to add some mesquite wood chunks to the fire to give the chili a nice smoky flavor! So grab your favorite dutch oven and build a fire because this chili is meant to be cooked right now!

 

 Veggies & spices being roasted.

Veggies & spices being roasted.


Cooking Details

Yields: 4-8 Servings
Cook: 1.5-2 hours
Prep: 20 minutes


 

Fall Festive Chili Ingredients
 

  • 1lb of Ground Beef
  • 1.b of Ground Italian Sausage
  • 1 large red bell pepper (chopped)
  • 1 red onion (chopped)
  • 1 jalapeno (chopped)
  • 1/4 cup of chili powder
  • 1 tbsp ground cumin
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon dried oregano
  • 4 cloves of garlic (minced)
  • 2 (15oz) cans of dark red kidney beans
  • 1 (15oz) can of black beans
  • 1 (28oz) can of diced tomatoes
  • 1 (6oz) can of tomato paste
  • 1 (12oz) can of beer
  • 1/4 stick of butter
  • Salt, to taste

 

Instructions
 

  • Using a campfire or some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of mesquite wood to the top of the campfire every 30 minutes for added flavor!
  • Place dutch oven over the fire to heat up about 15 minutes before cooking.
  • Season dutch oven with butter to prevent sticking or burning while cooking.
  • Once cast iron is hot, add red bell pepper, red onion, jalapeno, chili powder, ground cumin, pumpkin pie spice, dried oregano, & garlic. Stir & let simmer for 5 minutes.
  • Add ground beef and sausage to the pot and let cook for 7-8 minutes or until the meat is browned. Make sure to break down meat into smaller parts using a wooden spoon or spatula.
  • Once meat is done, add (with juice) kidney beans, black beans, diced tomatoes, & tomato paste. Pour in your can of beer and stir.
  • Let chili simmer for about 1 hour to 1.5 hours or until thickened. Make sure to stir occasionally and maintain heat around the fire at all times.
  • Once done, serve with rice, sharp cheddar cheese and sour cream. Enjoy!

     

Don't have a dutch oven? Find one here!

 

 Cooking the meat & veggies for the chili.

Cooking the meat & veggies for the chili.


Recommended Gear

 

Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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