Chef Reilly's Pumpkin Chili

October 19, 2021

Nothing says fall quite like pumpkins and chili. There are many legends and myths surrounding the origin of chili; however, it is believed that chili originated in the 18th century in what we now know as San Antonio, Texas. It began as a poor man’s dish, as it was made from the cheapest ingredients and was often served in prisons.

This view of chili lasted until 1893 when the San Antonio Chili Stand was introduced at the Columbian Exposition right here in Chicago. After chili’s introduction to the world at the Columbian Exposition, its popularity only grew.

Today chili has become a cold-weather staple and a favorite for cookoffs. With the weather in Chicago starting to cool off and sweaters being pulled out of the abyss of our closets or drawers, there is no better time for a hearty, warm and filling bowl of chili. The addition of pumpkin not only gives this chili body, but also provides a fun and festive fall twist to a classic chili recipe. For a little extra flair, serve your chili in the hollowed-out pumpkins left over from making your purée.

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Pumpkin Chili

Pumpkin Purée

Yields 2 cups

Ingredients:

2 small sugar pumpkins (1-2 lb each)

Olive Oil

Salt

Pepper

Directions:

Preheat the oven to 400º F.
Line a sheet pan with parchment paper.
Remove the top from the pumpkin and scoop out all the seeds.
Lightly brush the inside of the pumpkin with olive oil and season with salt and pepper.
Bake for 40-45 min or until fork tender.
Scoop out the flesh of the pumpkin and purée until smooth in a food processor.
Save hollowed out pumpkins for serving later if desired.

Chili

Yields 6-8 servings

Ingredients:

¾ lb Maple Sausage

1 lb Ground Beef

3 Cloves Garlic, Minced

1 Sweet Onion, ¼ in dice

1 Red Bell Pepper, ¼ in dice

1 Yellow Bell Pepper, ¼ in dice

28 oz can Diced Tomatoes

2 cup Pumpkin Purée

15.5 oz can Cannellini Beans

15.5 oz can Red Kidney Beans

1 tsp Paprika

2 Tbsp Cumin

1 tsp Chili powder

1 tsp Oregano

½ cup Beef broth

1, 12oz Bottle of Pumpkin Beer

2 Tbsp Olive Oil

Salt

Pepper

For Garnish:

Sour Cream

Shredded Cheddar Cheese

Green onion, ¼ in slice

Directions:

If your sausage has casings, remove the casing from the maple sausage.
In a large pot, add 2 Tbsp of olive oil and sauté the garlic and onions until translucent. Then add your peppers and sauté for another 5 minutes. Once cooked, remove the vegetables from the pot and set aside.
In the same large pot, brown the ground beef and maple sausage. Season with salt and pepper.
Once the meat is brown, add your vegetables back to the pot.
Add your diced tomatoes, pumpkin purée, beans, paprika, cumin, chili powder, and oregano to the pot. Stir to combine.
Add the beef broth and pumpkin beer and stir until well combined.
Allow the chili to boil for 15 minutes. Stir occasionally to prevent burning.
Reduce the heat to a simmer and allow the chili to simmer for 45 minutes, stirring occasionally.
Serve in your hollowed-out pumpkin or a bowl and top with cheddar cheese, sour cream and green onions.

Reilly Marino
Associate Research & Development Chef

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