Pumpkin Chili With Chorizo

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Dried chiles Chipotle peppers Pumpkin puree Chorizo Onion Garlic Spices Coffee Molasses Cocoa powder Beef stock White beans

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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.

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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.

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Now we add chopped onions and plenty of delicious garlic to the pot and cook until the two soften like so.

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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.

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We leave the pot mostly covered with just a crack and simmer for a couple hours. At the end of simmering, we add a couple cans of white beans.

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Add your favorite toppings and dig in! I love cheese, jalapenos, red onions, sour cream and cilantro.

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The flavors are amazing! It's literally like a bowl full of fall!! Definitely keeping this one going all season long!

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