Brisket and Pumpkin Chili Recipe

Brisket and Pumpkin Chili
Courtesy of Big Girls Small Kitchen

Ingredients

3 ounces dried ancho chilies, stemmed, seeded, coarsely torn

6 ounces beef bacon, diced

1 large Vidalia onion (about 1 pound), diced

4 pound beef brisket, fat trimmed, cut into

2 inch cubes and seasoned with salt and pepper

6 large garlic cloves 3-4 canned chipotle chilies in adobo (plus 1 tablespoon juice)

2 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

2 teaspoon salt

1 12-ounce bottle Mexican beer

1 7-ounce can diced roasted green chilies

3 10-ounce cans fire-roasted diced tomatoes with chipotle

1/2 cup finely chopped fresh cilantro stems

4 cups seeded, peeled pumpkin (from 3 ½ pound pumpkin), cut into 1 1/2 inch chunks

Sour cream Sliced avocado (doused in lime juice to prevent browning and add flavor)

Shredded sharp white cheddar cheese

A deeply flavored chili, with the unexpected addition of pumpkin. Perfect to serve on a cool fall night. - Allison Beck

Directions

Preheat the oven to 350 degrees F.

 

In a medium bowl, pour boiling water over the ancho chilies to rehydrate them. If they float to the surface, use a small bowl to submerge them. Set aside.

 

In a large oven-proof Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Sauté the bacon until browned all over. Turn the heat down to medium, add the onions and continue to sauté until tender. Stir in the beef and return the heat to high.

 

While the beef cooks, add the garlic, ancho chilies, chipotle chilies, and 1 cup of the soaking liquid to a small food processor. Blend until smooth.

 

To the Dutch oven, add the chili mixture and the spices (chili powder, cumin, oregano, coriander, salt) and toss to coat. Cook for a few minutes until very fragrant, and then add the beer, green chilies, 2 cans of tomatoes, and cilantro stems. Bring the chili to a simmer.

 

Cover the pot and place it in oven. Bake for 2 hours, then uncover and bake until the beef is almost tender, about 1 hour more. Stir in the pumpkin, the remaining can of tomatoes and return to the oven. Bake, uncovered, until the beef and pumpkin are tender, about 1 hour more. Remove from the oven and skim any excess fat from the surface.

 

Season the chili to taste, and serve straight from the pot alongside sour cream, slices of avocado, and shredded cheese.

Nutrition

Calories per serving:

698 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added, No Sugar Added

Daily value:

35%

Servings:

10
  • Fat 49g 75%
  • Carbs 26g 9%
  • Saturated 19g 95%
  • Fiber 9g 37%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 21g
  • Polyunsaturated 3g
  • Protein 38g 77%
  • Cholesterol 182mg 61%
  • Sodium 2,633mg 110%
  • Calcium 126mg 13%
  • Magnesium 103mg 26%
  • Potassium 1,234mg 35%
  • Iron 8mg 43%
  • Zinc 9mg 58%
  • Phosphorus 435mg 62%
  • Vitamin A 1,355µg 151%
  • Vitamin C 32mg 53%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 70%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 3µg 43%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 53µg 66%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...