Posts may contain affiliate links that help enable me to continue to provide you with free recipes. As an Amazon Associate, I earn from qualifying purchases. Please see my Privacy Policy for further details.
Add that extra “WOW” to your chili with the addition of pumpkin plus the reveal of two super-secret ingredients that will make your chili fantabulous!
So let me start off by saying the following:
- No you do not taste the pumpkin in the chili.
- The addition of pumpkin does NOT make the chili sweet.
- No your chili does not taste like pumpkin pie – seriously?
- Be adventurous.
- Is it necessary to add the pumpkin? Do I really have to add it?
Let me address the last one. Yes it’s necessary but no you really don’t have to (wuss). I mean obviously leave it out if you’re allergic to it though that’s new to me. So why add it? The addition of pumpkin puree adds that umami flavor to the chili.
“Umami? That sounds like some funky fish in the ocean!” So the easiest way to describe it is do you remember growing up you were taught about the 4 tastes – sweet, salty, sour, and bitter. You can easily close your eyes and think of a food for each taste. Well Umami is a Japanese-coined name for a fifth taste.
Umami is hard to honestly explain but once you taste it, you’ll know. Did you ever have a dish that was just so rich, well-rounded that literally not one more thing needed to be added to it; it was already perfect? That Umami. Umami isn’t something you buy in the spice aisle or a single ingredient. It’s the addition of an ingredient that makes a dish savory. It could be anchovies, beef, tomatoes, soy sauce, and the list goes on.
Now I’ve been making my standard chili recipes for decades. I make it spicy for me and “normal” for Mr. Fantabulous. This recipe kind of just ‘happened’ because I figured ‘why not?’ while I was making pumpkin cookies. You see my cookie recipe only called for part of the pumpkin puree can. As they were cooking I decided to whip up a batch of chili. You see it was our first ‘cold’ day in Pittsburgh and I had that initial chill-to-the-bone. Since I had all of the ingredients on hand I decided to go with that.
As the onions were cooking I saw that I had half of a can of the pumpkin puree leftover. And since I really didn’t want to put another bowl of something in the fridge only to have it end up in the back only to die a slow death because I forgot about it. We’ve all done it; admit it. So that being said, I dumped the puree into the pot with the rest of the ingredients. As it started to saute, the smell was incredible. I just knew it was going to be amazing!
So let’s talk about the reveal…
If you want a well-balanced chili where, when folks eat it, it’ll drive them nuts trying to figure out that je ne sais quoi flavor. It’s like they know there’s something different in there and they want to know what it is but they are so in love with the flavor that all they really care about is eating more and more! My secrets – cinnamon and cocoa powder. Yes, cinnamon and cocoa in chili. Cinnamon adds a warm spice profile that hits the back of your throat. The cocoa adds a rich and roundness to the batch. Cocoa adds a dark bitters note. Trust me on this folks. My red chili will always have these 2 ingredients in it.
Okay, let’s dish about the taste…
FANFRIGGENTASTIC! Seriously it took my killer chili that I’ve been making decades to a whole new level that honestly I didn’t think was possible. But the true test – Mr. Fantabulous. The man is a ridiculous food critic and I love that! He’s brutally honest. Now when I make chili I rarely serve it that day. I find, like lasagna, it’s always better the next day. Well it so happened the next day my girlfriend, Jen, stopped by in the afternoon. I pulled out some chili to make us lunch. Now I did tell her what was in it and she was excited to try it. Mr. Fantabulous I said nothing as honestly, if I told him there was pumpkin in it he would have said “Nope, not trying it. Why did you ruin something already perfect.” LOL He’s so precious at times. LOL
Anyway, 3 huge bowls were served and Jen and I were raving about it. She kept saying “OMG this is so good! I can’t believe this has pumpkin in it! I can’t wait for the recipe!” As Mr. Fantabulous ate his he stopped a few times and as he chewed, he actually closed his eyes to savor the flavor. When he was almost done I asked, “So, what did you think?” He said, “It’s different than your normal stuff. What did you change?” I said, “You first, did you like it or not?” He just said, “Honey this was the best chili you’ve ever made; the best I’ve ever had. It just tasted complete if that makes sense.”
I couldn’t stop grinning from ear to ear. I said “that flavor is Umami which came from pumpkin.” “PUMPKIN??? You put pumpkin in chili???” I just giggled. All he said when he walked away was “Who in the world would think to put pumpkin in chili? Oh, I know who, my wife the mad scientist! KEEP THAT RECIPE!!!”
So seriously guys, try this. It’s such an incredible, well-rounded, chili that stepped up my chili game in a big way! But now when it comes to chili – what do you serve with yours? For me I’ll about my Sweet Honey Butter Corn Bread!
Pumpkin Beef Chili
- Yield: 6-8 servings
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook, Twitter, Pinterest and Instagram
Ingredients
Chili
- 1 pound ground beef (80-20)
- 1/4 cup of water
- 1 medium onion, chopped (about 1 cup)
- 1 tablespoon olive oil
- 1 red pepper, chopped (about 1 1/2 cups)
- 1 jalapeno, seeded and minced (can use less if desired)
- 1 teaspoon salt
- 1 28 ounce can of diced tomatoes (with juice)
- 40.5 ounce can of kidney beans (undrained)
- 12 ounces pumpkin puree (not pumpkin pie filling)
- 2 teaspoon cumin
- 1 1/2 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoon dutch cocoa
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon cayenne (per your liking)
Toppings:
- Oyster crackers
- Green onion
- Shredded cheddar
- Sour cream
Instructions
- In a heavy bottomed pan over low heat, add the ground meat, 1 teaspoon of salt and water. Cook it low and slow. As you cook, use a potato masher or wooden spoon to stir and break up the pieces. When done, drain the liquid and set the meat aside.
- Place the pot back on the stove, put the heat to medium, and add the olive oil to the pan. When the olive oil shimmers add the onion and peppers, sautéing for 5 minutes or until the onions soften and start to turn translucent.
- To the pot add the tomatoes, juice, beans (with liquid), pumpkin puree, rest of the seasonings and spices plus the beef. Stir to combine and bring to a slow boil.
- Once it begins to bubble, reduce the heat to low and partially place a lid on top. Cook for an hour stirring every 15/20 minutes.
- Remove the lid, stir and taste for seasoning.
- Serve with chopped green onions, shredded cheddar, sour cream and oyster crackers if desired.
- Refrigerate the rest or allow to cool completely prior to packaging up for freezer meals.
Notes
Chili always, always tastes better the second day! You do not taste the pumpkin in the recipe. Instead it adds another level of flavor complexity to the dish giving it a must richer, deeper flavor.
Items Used in this Recipe:
Karen B says
Loved it! Hubby did too. Didn’t tell him about the pumpkin, though. Very good chili! I’ve added pumpkin to bean with bacon soup before but this will be a chili staple from now on. What kind of chili powder do you use as some are better than others.
TKWAdmin says
Yeah! So happy you both loved it! I use McCormick’s chili powder OR when I go to Sam’s Club I get the big container of it
Best Kitchen Wishes!
Betty says
I used a beef chuck roast instead of ground beef. As I was putting in the pumpkin I was laughing but than thought I’d better have a back up plan for dinner !! OMG if you have not tried this recipe you must, it was absolutely delicious. I will definitely make this again. Only thing I would do different is leave out the cayenne. Hubby just can’t handle spicy food but said this is a keeper ! You never disappoint.
TKWAdmin says
Oh I love the change up of chuck roast! I use that in my Texas chili. I’m so happy you trusted in my recommendation and gave this a try. The pumpkin isn’t something you can taste but it’s definitely something needed as it gives the chili that umami flavor. If you make it without (after trying it with) you’ll definitely say “something’s missing”.
Yeah definitely adjust the spice to your preference. I like it spicy but Mr. Fantabulous doesn’t.
Thank you so, so much!
Best Kitchen Wishes!
Betty says
Can I use beef chuck roast instead of ground beef ?
TKWAdmin says
Hi Betty!
Yes you can. You want to sear it first and then cook it longer to help break down the meat to make it nice and tender. I’ve also used boneless short ribs in this recipe and it’s so good!
If you’ve not done so already, subscribe to my newsletter (and confirm your subscription) so you never miss out on a delicious recipe, kitchen tip, exclusive recipes and giveaways!
Best Kitchen Wishes!
2pots2cook says
Extra WOW it is ! Beautiful one. Thank you very much !
TKWAdmin says
Thank you!
Best Kitchen Wishes!
Finésha says
I came across this recipe while searching for ideas and although I have my own pumpkin chili recipe I’ve been making for years I’ve never tried adding cocoa to it. So last night I decided to test it out (without pumpkin), so I added some Hershey’s unsweetened cocoa and cinnamon. It was amazing and will be a part of my recipe from now on. Thank you for sharing your recipe.
TKWAdmin says
So happy you loved it! Definitely try it with the pumpkin! You don’t taste it but it adds such a depth of flavor!
Beset Kitchen Wishes!
Donna Roach says
WOW! Mind blowing, awesome, a keeper. When I told some friends I was making this they all gave me the “Really, it’s going to taste really odd, why waste good food.” One friend came to lunch and had the chili & said this isn’t like your chili, what’s it it. I handed her the recipe & after lunch had to make a copy. Out of that big pot of chili only 3 small containers made it into the fridge. Neighbor had to have some, friend asked if she could have some for lunch, etc. Few changes I made due to ingredients on hand, used ground bison, used no salt added ROTEL with chilies,left out the cayenne & used both red & white kidney beans. Let simmer in the crock pot for most of the day. Onto my next cooking adventure from your recipe section. Happy New Year to you and Mr Fantabulous. May 2018 be much kinder to you both.
TKWAdmin says
Hi Donna!
Thank you so much! I’m so happy you trusted in me and made this recipe. The pumpkin just adds a level of flavor that completes the chili. And I LOVE the fact that everyone wanted some too! I really appreciate your kind words hon! Happy New Year to you and yours!
Best Kitchen Wishes!
Maria Shevlin says
Have to admit Lori has never let me down or steered me wrong, readding this, I thought she lost her mind. But I love trying new things. I’m so glad i did.
I was a little leary about this at first, but holy moly I may never make chili any other way again.
I changed up a couple minor details in this according to what was on hand and cooked it in the slow cooker on low for 6 hours.
My family and friends loved it.
A total keeper. Please try this recipe, you will not be let down in the least bit. Run to the store now and get the ingredients to make this wonderfully delicious recipe.
TKWAdmin says
HAHAHA you’re not the first person to question if I’ve lost my mind Maria on this recipe. All I can say and ask is that you guys trust me. I’m so happy that you loved this and great tip on cooking in the slow cooker!
Best Kitchen Wishes!
Kimmie says
OMG Lori, what have you done?! How in God’s name did you think to put these ingredients together? This was absolutely the best chili I have ever had in my life!!! Had I saw this recipe on any other site and read “add pumpkin” I would have skipped over it and went elsewhere but I’ve been following you for years and have loved every single thing of yours I’ve made. So I had to trust you on this.
I can’t even begin to tell you how incredible this was. My son was home for college and I made this. He’s already asked me to make him huge containers of this so he can take it back to school. My God sweetie you have such an incredible talent! You really need your own show on Food Network! Merry Christmas!
TKWAdmin says
tee hee! So happy you loved it Kimmie!
Beset Kitchen Wishes!
John says
So I’m going to admit, I was skeptical when I first recipe this. Pumpkin in chili? I told my wife “this lady’s done lost her mind.” But she just said “John, everything you’ve made from her site has been incredible. Trust in her.” And I did.
Little lady, you made this Texan man a star last night for dinner! This chili was outstanding and one of the best I’ve ever had in my 60+ years of living in this great state. I’m not sure I get what umami but this chili just tasted complete and so rich and savory. And cinnamon and cocoa powder! How do you know these things?
Darlin’ you have a talent that deserves to be on Food Network as you’re absolutely incredible; a real genius!
Merry Christmas!
TKWAdmin says
HAHAHA that’s awesome to hear John! I’m so happy that you guys loved it as much as I do. See, I told you all that the pumpkin makes the chili better. And you’re right on the nose about umami – it adds a ‘complete’ taste and makes it more savory. And hey, maybe some day I’ll be on Food Network!
Merry Christmas to you as well!
Best Kitchen Wishes!
Sandy Kash says
Hello,
I do not see any umami in the ingredients listed above????
Want to make this with all ingredients ou mentioned.
Best Regards,
Kind Regards,
Sandy Kash
Sandy Kash says
Never mind on my question about the umami. Read the whole article and now understand. Silly me!!
Have a Merry Christmas and a wonderful New Year!
TKWAdmin says
No worries! When I first heard about umami years ago I was so upset that I couldn’t find it in the store or Amazon! It wasn’t until a chef friend explained it to me that I realized it’s not a named ingredient. Lol
Merry Christmas to you and yours! Wishing you a blessed New Year!
Best Kitchen Wishes!