Make the fall extra cozy with this pumpkin chorizo, loaded with spicy chorizo in every bite. You'll love how this seasonal chili brings together fall spices with the perfect touch of heat.
Dried chiles Chipotle peppers Pumpkin puree Chorizo Onion Garlic Spices Coffee Molasses Cocoa powder Beef stock White beans
Simmer the dried chiles with beef stock until they're soft. Then, move to a blender and process with chipotles until it forms a paste.
Add the ground chorizo to a large Dutch oven or stock pot. Cook until nice and browned, breaking up the ground chorizo as you cook. Set aside.
Add chopped onions and plenty of delicious garlic to the pot and cook until the two soften like so.
Next we add the chorizo and chile paste back to the pot along with our spices, coffee, molasses, cocoa powder and more beef stock and bring to a simmer.
Leave the pot mostly covered with just a crack and simmer for a couple hours. At the end of simmering, add a couple cans of white beans.
Don't forget to load your chili with your favorite toppings, like cheese, jalapeños, red onions, sour cream and cilantro.
Wow, this is such a perfect combination of sweet-spicy flavors of fall. Love how easy the recipe is and the ingredients are mostly available at home.