Spicy Coffee Pumpkin Chili (crock pot)

I played around a lot with my various chili recipes, until one day it hit me.  COFFEE!  I bet coffee would add flavor and “smokiness” to the recipe.  So I tried it out and made several batches until I hit upon this recipe.  I actually wanted to create something new and unique for a Chili Cook-off and this recipe was a hit!  No, I didn’t win, but my husband labeled this as “the best chili I have ever made”!  And that is saying something!  Just search my website in my recipe file for chili and see all of the chili recipes that pop up!  Try it and let me know what you think.

 

2 lbs. ground beef or ground chuck

1 large onion, diced

1 red bell pepper, diced

2 jalapenos, diced, with seeds

8 cloves garlic, minced

2 tablespoons each: cumin and chili powder

1 tablespoon pumpkin spice

2 tablespoons brown sugar (I use coconut sugar)

1 can (15 oz.) fire-roasted tomatoes

1 (15 oz.) can tomato sauce

1 (15 oz.) can pumpkin, pureed

2 (15 oz.) cans kidney beans

1 tablespoons Worcestershire sauce

2 cups brewed, strong coffee (I used pumpkin flavored)

Directions:

Cook ground beef and onions in skillet over medium heat, until mostly cooked and crumbled.  Leave some red in the meat so it can continue to cook in the crock.

Add the ground beef to crock pot along with the rest of the ingredients.

If you need more liquid, you can add more coffee or chicken broth.

Cook on low for 8 hours.  Enjoy with toppings of your choice.

 

My inspiration for this recipe came from  https://littlespicejar.com/weekend-pumpkin-chili/