Firehouse Chili with Pumpkin Sour Cream
Culinary Envy
Culinary Envy
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  • 2 reviews Firehouse Chili with Pumpkin Sour Cream Save Print Prep time 20 mins Cook time 1 hour 41 mins Total time 2 hours 1 min Author: Susan Recipe type: Dinner Serves: 10 servings Ingredients 3 tablespoons olive oil 1 large yellow onion, chopped 1 red bell pepper, chopped 1 Anaheim Chile pepper, chopped 4 garlic cloves, minced 2 pounds hamburger 2 tablespoons Worcestershire sauce ½ teaspoon salt ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon black pepper 1 beef bouillon cube 1 bottle beer (such as Coors) 2 cans (14.5 oz each) Hunt’s fire roasted diced tomatoes, undrained 1 can (6 oz) tomato paste ½ cup water 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons brown sugar ½ teaspoon Tabasco sauce ½ teaspoon dried basil ½ teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon cayenne 1 can (15.5 oz) kidney beans, drained 1 can (15.5 oz)black beans, drained ¾ cup sour cream 2 tablespoons pumpkin puree ½ teaspoon cumin Fixings: cheddar cheese tomatoes onions Fritos Scoops cilantro leaves Instructions Heat oil in a large pot over medium heat. Put the chopped onion, bell pepper, Anaheim pepper, and garlic in the hot oil until softened, around 3 minutes Add the hamburger and cook until browned and crumbly, around 5-7 minutes Stir in Worcestershire sauce, salt, onion powder, garlic powder and pepper. Crumble bouillon cube over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes Stir diced tomatoes, tomato paste, and water to the beef mixture. Season with chili powder, cumin, brown sugar, Tabasco sauce, basil, paprika, oregano, and cayenne. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 60 minutes, stirring occasionally. Mix kidney and black beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more. Blend sour cream, pumpkin puree and ½ teaspoon cumin in a small bowl until smooth. Serve the sour cream and all the other fixings with the chili. Enjoy! 3.3.3077
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