Check out this recipe from Derek Wolf at Over the Fire Cooking for Fall Festive Chili! This recipe combines the best of fall flavors, including pumpkin spice to add a sweet and savory element. Time to crank up the grill and cozy up with your new favorite comfort food!
Fall Festive Chili
Yields: 4-8 servings
Cook: 1.5-2 hours
Prep: 20 minutes
- 1 pound of ground beef
- 1 pound of ground Italian sausage
- 1 large bell pepper, chopped
- 1 red onion, chopped
- 1 jalapeno, chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon dried oregano
- 4 cloves of garlic, minced
- 2 (15 ounce) cans of dark red kidney beans
- 1 (15 ounce) can of black beans
- 2 (28 ounce) cans of diced tomatoes
- 1 (6 ounce) can of tomato paste
- 1 (12 ounce) can of beer
- 1/4 stick of butter
- Salt, to taste
- Using 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!
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