Winter is Coming: Pumpkin Beer Chili

Written by on November 30, 2015 in Beer, Recipe - No comments

Pumpkin Beer Chili
If you are anything like me, you have a ton of of straggler pumpkin beers in your fridge. You know, the six packs where you get super pumped about fall, and buy a bunch of “basic” pumpkin brews. I have the solution for the impending winter temps – using leftover pumpkin beer for this ultra-satisfying chili. It’s perfect for tailgating and cozying up on cold winter nights.

Shipyard Pumpkin Beer

Pumpkin Beer Chili


1 lb. ground chicken or turkey
1 bottle pumpkin beer (12 oz.)
1 can of pumpkin purée (15 oz., not spiced pumpkin pie filling)
2 cloves garlic, chopped
1 medium onion, chopped
1/2 cup ketchup
1 can chili beans in mild sauce
2 smoked adobo peppers in chipotle sauce
2 dashes Frank’s Red Hot Sauce
1/2 tsp. chili powder
1 can tomato soup
1 Tablespoon Worcestershire sauce
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper

In a large stockpot, brown ground meat until fully cooked. Add all the other ingredients to the pot and stir to combine. Let the chili simmer on low for 45 minutes until the mixture has thickened and the flavors have combined.

Winter is Coming: Pumpkin Beer Chili

This rich and hearty chilly will warm you up for any occasion. Serve it for the sporting event of your choice and enjoy the spice!

About the Author

Caroline Clippinger is the creator of Columbus Culinary Connection, where she shares her favorite restaurant and drink spots, recipes, + more. She finds bliss through beers, bourbon, baking, and bellowing at the TV during Jeopardy.

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