Pork-and-Pumpkin Chili

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I followed this recipe to the T and it came out perfectly the first try! The meat is soo tender and juicy. All the flavors of the ingredients really come together and make a delicious, unique chili. My boyfriend and his friend were very impressed! One of my new favorite recipes, and absolutely perfect for autumn.

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This chili recipe fell pretty short for me. I ended up adjusting it as many did (I added some sweet corn and black beans to the recipe, as well as additional pumpkin and some sour cream and used tenderloin instead of shoulder but it was still missing something. The texture, combined with the beer-flavored pork, was what really killed it for me. The watered down pumpkin has the consistency of baby food, and when I got pieces of pork they sort of had a beer juice thing going on when I bit down on them. The baby food/beer juice combo was relatively terrible. Not to mention the smell that was the pork and beer cooking - pretty nasty. My husband liked it more than I did and ate it for two nights but I only managed about 3/4 of a bowl and we pitched the rest. I'm pretty unhappy that I didn't end up liking this recipe since I was excited to make it after reading a lot of the reviews, but it just didn't work for me.

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I Love this recipe. I made it for our local Board of Realtors chili cook-off for Habitat for Humanity and WON 1st place! I followed the recipe as written, but also added two cans of Canelli (white kidney beans.

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a great new spin on chili!

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I made this recipe last night with the intention of sticking completely to the recipe, a habit of mine when making a recipe for the first time. I deviated from the recipe first by accident, when I chopped one too many chipotle chiles in adobo, which is probably what required my follow-up modifications. The chili was tasting a little too spicy to serve to a mixed group of diners (including kids and nursing moms. My two impromptu solutions were to add about 1/4 c more sour cream, and about two tablespoons of agave nectar.
Going forward, I would probably change the naming convention to be Pork and Pumpkin Stew. The soupiness and lack of beans made for more of a stew-like consistency rather than a chili. Other suggestions would be to ramp up the pumpkin to maybe 1 1/2 or 2 cans as opposed to one. Possibly serving over rice or egg noodles, were other recommendations from my taste-testing dinner crowd. These are merely suggestions - the recipe is very good, as written!

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This recipe is awesome (at least with the modifications I made! As per some of the other reviews...I added double the pumpkin (29oz can, only 2 cups of water, a can of black beans, 3 chipotle peppers and a decent amount of the adobo sauce (I also added a little to the sour cream mixture- we love spicy and the adobo flavor!, cinnamon and cumin. I used pork tenderloin instead of shoulder because it was easier to trim, on sale, and took less cooking time to get tender. I also used about half of the mustard greens. I served it with bread but next time I will serve it over rice or with flour tortillas. This recipe is awesome and you really can't taste the pumpkin it just gives it a great texture!! This one has been added to the stash!

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I made this chili for a cook-off contest. It won "hottest chili," and I didn't add the poblano chili. Try this recipe for a unique chili that's out of this world. The blend of beer and pumpkin/sour cream topping is really tasty.

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The official response from my boyfriend: "I've never had a chili that has knocked my socks off before." This one did! We made it as recommended and found that the consistency was just fine. The spices are fantastic (just enough heat but not overwhelming. When you add a dollop of the pumpkin sour cream at the end it adds just the tiniest amount of thickness to make it perfect. We may have cut our pork shoulder smaller than the recommended 1/2" pieces, but whatever we did, the meat is incredibly tender and flavorful. We highly recommend this dish!

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Amazing flavors in this dish, but if you follow the recipe exactly it comes out more like a soup. I like spice, so the first time I made this I doubled the chili powder amount and used three chipotles as well as about a Tblsp of the adobo sauce. It gives it a great smoky heat! I also added cumin, cinnamon and brown sugar as well as using bit more of the pumpkin than the recipe called for. I will definitely make this again, but next time cut the water in half as well as throw in some beans. Also, the pork shoulder was greatnbecause it doesn't break the bank, but think it would be a truly low maintenance recipe if one purchased a loin; this would make the trimming and cubing stage much, much easier. All in all, it was a fantastic dish with flavors that I never would have thought of putting together!

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Awesome. As a chef, I kind of do my own thing but go off of great recipes like this for ideas.. My suggestions are: Puree in the blender THREE Times the amount of recommended pumpkin, alongside with roasted garlic, roasted tomatoes (I used our black heirlooms from the garden, and plain yogurt instead of sour cream. Add this to the beer/pork mixture along side any vegetables you desire. We used collards and portabello mushrooms. Be sure to add a little cinnamon and cumin for an added touch of "fall" flavors. Also by using two beers instead of one you end up with an amazing blend of flavors. Thanks for the ideas!!