Thank you for sharing…that sounds awesome! I can’t wait to try it! 🙂

Harvest Chili

3 lb ground beef
1/2 orange bell pepper, diced
1 cup diced onion (I prefer sweet yellow onions)
1 (28 oz can) crushed tomatoes
1 (14 oz) can pinto beans
16 oz tomato paste
2 cups water
2 cloves garlic, chopped
1-2 tablespoons salt
2 teaspoons paprika
1/2 teaspoon parsley
1/2 teaspoon cumin
1 teaspoon ground Spice Islands Grinders peppercorn melange (or regular pepper if you want)
1 to 1-1/2 teaspoons Spice Hunter (yup, Spice HUNTER) Salt Free Chili Powder Blend (this will save you buying tons of other spices)
1/2 teaspoon oregano
1 teaspoon cocoa powder
8 drops Chipotle Tabasco
1-1/2 tablespoons Worcestershire sauce (optional)
1 cup + a slosh of pumpkin beer
1 teaspoon red wine vinegar

Spray saute pan with PAM. Saute onion, garlic and bell pepper with ground beef until the veggies are soft and the meat is browned. Drain. Dump into a large Dutch oven or heavy-bottomed pot, Add everything else except for the red vinegar. Bring to a boil on medium-high. Once boiling, lower heat so the chili will simmer. Put the lid, leaving a little gap for steam to escape. Simmer for 1-1/2 to 2 hours until thickened, stirring every 30 minutes to prevent sticking. At 90 minutes, taste for seasoning adjustment. When chili is thickened, stir in red wine vinegar. Let rest 1 hour.

* if you can’t find pumpkin beer, try for another similar type (apricot, etc.). Pumpkin beer has a better flavor than pumpkin ale, for this recipe. Don’t put in light beer! It needs to have a complex flavor. This beer is usually available seasonally.

Well, hope I didn’t leave anything out or repeat anything. This comes out a bit like a Cincinnati chili, but is chunkier and (I think) better. I hope this will be helpful to you. I make up a big batch because it is perfect for football viewing. It freezes well, too.