Pumpkin Spice Chilli

Don’t call me basic. Ok, fine I am a basic bitch about sometimes and pumpkin spice is one of my weaknesses. I use it instead of cinnamon for most things because I’m obsessed with its layered warmth of spices that truly add a unique depth. I had an epiphany when I was working on a new chilli recipe that involved using some leftover roasted pumpkin and BAM, why not dash some pumpkin spice in there too! It’s Autumn in a bowl. Cozy, hearty, delicious.

Serves 4-6

Ingredients

Spice Mix:

2 tsp mild chilli powder

1 tsp pumpkin spice (I use Trader Joes brand but here’s a recipe for homemade pumpkin spice)

1 Tbsp ground cumin

1 tsp paprika

1 tsp smoked paprika

Pinch chipotle chilli flakes

2 tsp onion granules

1 tsp mushroom powder (I used porcini)

1 tsp oregano

1 tsp ground coriander

2 Tbsp dark brown sugar

Sea salt and pepper to taste

For the chilli:

1 Tbsp neutral oil (I used avocado)

1 large red onion, chopped

2 bell peppers, chopped

4 cloves garlic, minced

1 jalapeño, minced and seeded

1/3 c. Chorizo, chopped

1 Lb pack stewing beef or lean ground beef

500ml water

250ml beer

2 beef stock cubes

1 can kidney beans, drained & rinsed

1 can black beans, drained & rinsed

1 can whole tomatoes

1 c. roasted pumpkin or canned pumpkin purée

2 tsp Worcestershire sauce (or 1 Tbsp A1)

Optional toppings: cheddar or mozzarella cheese, minced onion, pickled jalapeños, sour cream, diced tomatoes, chives or more chipotle chilli flakes.

1/ Mix all of the chilli spices together in a small bowl till well blended. Set aside.

2/ For InstantPot: turn on the sauté setting. Once hot, add oil then sauté the onion and peppers till soft, about 3 minutes. Add the garlic, jalapeño and chorizo and cook for 1 minute. Push ingredients to one side and add stewing beef. Brown beef till no pink shows then tip in all the remaining ingredients plus the spice mix and stir till well combined, deglazing the bottom of the pot as you go. Turn off sauté mode. Close lid, make sure nozzle is in closed position and pressure cook for 25 minutes. Release pressure manually when done.

2/ For the stove top: in a large Dutch oven or lidded pot, heat oil over medium high heat then sauté the onion and peppers till soft, about 3 minutes. Add the garlic, jalapeño and chorizo and cook for 1 minute. Push ingredients to one side then add ground beef. Brown the beef and break it up with a wooden spoon till no pink shows then tip in the remaining ingredients and spice mix, stir till well combined, deglazing the bottom as you go. Bring to a boil then lower heat to low, cover and simmer for 25 minutes.

3/ Serve with optional toppings and tortilla chips or corn bread. Enjoy!