Tag Archives: pumpkin chili

Autumn Pumpkin Ale Chili

With the cold days we had this week, I’ve been craving fall foods. When I was a tiny six year old living in Illinois, my family would go apple picking in the orchards. It was always a brisk day, sometimes with wisps of rain falling from the sky, surprising us with an icy splash across the face. After we’d gathered our bushels, we’d traipse to the barn where they sold fresh fruits and vegetables and grab a jug of freshly squeezed apple cider and a box of steaming hot cider donuts. Once home, we’d light the fireplace and curl up with steaming mugs of cider garnished with cinnamon sticks and lick the crumbs and flecks of sugar from our fingers.
I used this recipe from the Blue Eyed Bakers to make Pumpkin Spice Donuts, subbing 3/4 cup of oat flour for the regular white and using 2tsp of pumpkin pie spice instead of seeking out all the individual spices. These soft, moist and slightly dense donuts melt in your mouth with an essence of cinnamon and an extra hint of sweetness from the cinnamon-sugar topping. Memories of childhood danced across my tongue. Something tells me they’ll disappear quickly at the brewery tomorrey.

My brain got to turning after making these. I tried to think of the perfect autumn meal to match with the cooling temperatures outside. Chili and cornbread have been a little bit of an obsession ever since Brie and I had our pumpkin beer/food pairing/tasting a few weeks ago. I decided to put my brand-new donut pans into overdrive.

Pumpkin Ale Cornbread Donuts – Printable recipe can be found HERE. Ingredients:
1/2 cup white whole wheat flour
2/3 cup corn meal
1+1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
1/3 cup tightly packed brown sugar
1/2 cup pumpkin puree
3/4 cup pumpkin beer (Any sweet, malty beer (like Shipyard Smashed Pumpkin) works great in this recipe)
1 egg
1. In a large bowl, combine the pumpkin puree, beer and egg and whisk well.
2. In another bowl, cream the butter and sugar together.
3. In a third bowl, combine the flour, corn meal, salt and baking powder.
4. Mix all three bowls together and mix until just combined, being careful not to overmix.
5. Using a piping bag, or a simple plastic bag, pipe the batter into a greased donut pan.
Homemade piping bag!
6. Put the pans in an oven preheated to 350 degree Fahrenheit oven and bake for 15-20 minutes, or until a toothpick inserted into the middle of the donut comes out clean.
7. Remove the donuts and place on a wire rack to cool.

The perfect way to consume these donuts? With warm chili, full of vegetables and beer. Everything is better with beer!

Autumn Pumpkin Ale Chili– Printable version of the recipe available HERE. Ingredients:
1 large sweet potato, peeled and diced
1 large onion, diced
5 cloves of garlic, minced
2 tbsp chili powder
3 tsp cumin
1 tsp cinnamon
1 tsp paprika
3 tsp salt
1+1/2 cups vegetable broth
1+1/2 cups pumpkin ale
1 15 ounce can pinto beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can diced tomatoes
1 cup pumpkin puree
1 cup corn
2 tbsp olive oil
1. In a large pot over medium heat, saute the sweet potato and onion in olive oil for 15-20 minutes, until the onion is softened.
2. Add the garlic, chili powder, cumin, cinnamon, paprika, salt, beans and tomatoes and mix well.
3. Add the vegetable broth and pumpkin ale, bring to a boil, then reduce to a simmer for 20-3o minutes, until sweet potato is tender.
4. Add the pumpkin puree and corn and simmer until heated through.
5. Serve with pumpkin ale cornbread and a pumpkin ale.
HDR Drool.
Realistic picture drool.

The next time the temperature drops below 70 degrees, I encourage you to make this combination. Donut pan purchase? Best/worst decision I’ve ever made (If I gain a couple of extra layers to keep me warm this winter, I guess I’m okay with that). On a totally unrelated note, I’ll be taking about two dozen pumpkin spice donuts and cornbread donuts to the brewery tomorrey morning…

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Pumpkin Cornbread

Last night, Brie came over for a pumpkin beer/pumpkin food night. She was bringing over pumpkin chili and what goes great with chili? Cornbread. What goes great with pumpkin chili?

Pumpkin Cornbread

Serves 10-12
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Bread
Sweet, moist cornbread. Perfect to pair with any type of chili or soup on a cool autumn day.

Ingredients

  • 2 cups white whole wheat flour
  • 1 + 1/3 cup cornmeal
  • 7 tablespoons butter (softened)
  • 3/4 cups brown sugar (tightly packed)
  • 1 + 1/2 cup almond milk
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Directions

Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
In a medium-sized bowl, combine the flour, cornmeal, baking powder and salt.
Step 3
In a large bowl, cream together the butter and brown sugar.
Step 4
In yet another bowl, combine the almond milk, eggs and pumpkin puree and whisk well.
Step 5
Pour the flour and the wet ingredients into the butter and sugar and mix well.
Step 6
Spread the thick batter into a greased 9 x 13 pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Before…
After! I’d like to say that I’ve never made cornbread before in my life. I totally winged this and just hoped that I didn’t end up burning the house down. The fact that it turned out DELICIOUS? I’m still in proud shock.

The pumpkin chili may be the best chili I’ve ever had. EVER. Combine that with fresh, hot pumpkin cornbread slathered with butter and honey, and you have perfection on a placemat.
We went through a plethora of beers.
Shipyard Pumpkinhead: I was warned to steer clear of this one. That only made me more curious and since it was already in my fridge when the warning came in, we tasted that one first. The aroma was very funky and had a chemical scent. The body was very thin with a watery artificial sweetener flavor and a hint of nutmeg. It finished like a fizzy yellow beer – weak and sad. I learned my lesson.

Overall the favorites were Dogfish Head Punkin Ale – a heavily spiced ale, rich and warm with a slightly sweet finish, and Lips of Faith: Kick.
Pardon the wonderfully blurry picture. I’m still working on figuring out shutter speeds, apertures and all that fun stuff. Kick is a very interesting ale – a collaboration between New Belgium and Elysian Brewing. No wonder I loved it. It’s 75% ale brewed with pumpkin and cranberry juice and 25% ale aged in wooden barrels. You can really taste the cranberry juice in the first tangy sip, and it’s spiked with a lovely slightly sour finish. I’ve had sours before – many of them you can have a glass of and then it becomes overwhelming. With this, you could knock back the entire bomber and still not feel like your palate has been overworked. I was surprised that this clocked in at 8.5% ABV – it doesn’t have a heavy or boozy flavor at all.

There is no better way to say farewell to summer and welcome the first day of autumn.
What I woke up to this morning:
Oh yeah, IT’S OFFICIALLY AUTUMN!!!

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Filed under beer tasting, recipe