Brisket and Pumpkin Chili Recipe

Brisket and Pumpkin Chili
Courtesy of Big Girls Small Kitchen


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


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.


Calories per serving:

698 calories

Dietary restrictions:

High Fiber, Low Carb

Daily value:



  • Fat 489g 752%
  • Carbs 257g 86%
  • Saturated 189g 945%
  • Fiber 91g 365%
  • Trans 0g
  • Sugars 108g
  • Monounsaturated 205g
  • Polyunsaturated 33g
  • Protein 385g 770%
  • Cholesterol 1,818mg 606%
  • Sodium 26,334mg 1,097%
  • Calcium 1,262mg 126%
  • Magnesium 1,030mg 258%
  • Potassium 12,337mg 352%
  • Iron 78mg 433%
  • Zinc 87mg 581%
  • Phosphorus 4,347mg 621%
  • Vitamin A 13,549µg 1,505%
  • Vitamin C 316mg 526%
  • Thiamin (B1) 3mg 199%
  • Riboflavin (B2) 4mg 248%
  • Niacin (B3) 98mg 489%
  • Vitamin B6 14mg 696%
  • Folic Acid (B9) 686µg 171%
  • Vitamin B12 26µg 433%
  • Vitamin D 1µg 0%
  • Vitamin E 40mg 202%
  • Vitamin K 528µg 660%
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