Pork-and-Pumpkin Chili

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Excellent chili recipe, it is rich and a nice change from the usual beef and bean recipe. We reduced the water to 2 cups and used 2 poblano peppers. We loved the pumpkin sour cream and served the meal with cornbread. We were surprised at the mild pumpkin flavor since we used an entire can of the pure pumpkin.

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So so so amazing and simple. The flavors were great and had a lot of spice. I used a combination of chicken stock and water and did not cut down on the liquids. I didn't think the chili came out thin at all, according to other reviews. The crushed pumpkin is genius. We love spice and heat, added one more pablano and some of the adobo chile juice to the sour cream/pumpkin topping. Definitely a keeper.

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This is going to be a regular on my dinner table! The only thing I did differently was to cut back on the salt and water, but I added some black beans as well! YUMMY!

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This is a fall staple in my house. I started making it last year after seeing the recipe in the Food Network Fall Issue magazine. It's a fantastic, no fail chili!

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If I could give this recipe 10 stars, I would. We absolutely LOVED this chili!
Based on other reviews, I did cut the water to 2 cups, and used less salt, otherwise I followed the recipe exactly and it was perfect. The sour cream/pumpkin mixture is a must so don't skip this.

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After reading the other reviews I proceeded to dust the pork with flour and brown the pieces in oil before I proceeded with the recipe. After reading it was too soupy and salty I cut the water in half along with the salt. Came out just like a good thick chili and as everyone else has said very tasty. Definitely a keeper

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I seldom write online reviews, but, when I find something extraordinary, I sometimes feel compelled to help spread the good news, and this chili recipe is good news.

The pumpkin is a wonderful addition. Chili, of course, is hot, spicy, meaty and sometimes a little sweet, but it often lacks depth. The pumpkin in this recipe fills that void, almost magically, and it also adds a marvelous texture.

I was tempted to sear the pork before adding the liquids, but I followed the recipe, and I’m glad I did, because simmering the pork made it exquisitely tender. That tenderness more than compensated for the flavor that would have come from searing.

When preparing this a second time, I made a couple changes to suit myself. First, I used closely trimmed pork loin instead pork shoulder. Second, I add black beans. (I know, I know … that’s heresy to chili aficionados, but I like beans, darn it.

As with all chili, this improves after spending a night in the refrigerator.

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So good! I just made this for a chili cook off and I took first place! Everyone loved it! Only changes I made - used two cups of water per reviews and left out the mustard greens as it was going to be sitting on warm in the crockpot during the cook off. Yum!

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This recipe was awesome! I cooked the pork (which took forever to cut the fat off of, the beer, only 2 cups water, and the chiles in the crock pot all day. I had read reviews of it being thin so I cut out some water. I followed the recipe for the second part (tomatos and stuff, but then added it to the crockpot and let it simmer another hour on high, I also added a can of creamed corn. The creme you serve it with also helps thicken it, I used Greek Yogurt with the pumpkin instead of sour cream, and added some pumpkin pie spice and cinnamon to sweeten it up. It was a good contrast to the spiciness of the chilli. I also only used 2 chiles instead of 3 and it was plenty hot. I'm glad I didn't add the third. Even in the crock pot this recipe felt like it took some effort, but it was worth it.

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Awesome stuff! I cooked a 10 lb. pork shoulder in the crock pot while I was at work. I just browned it, seasoned it with salt and pepper,then threw it in with the beer. When I got home I used what I needed for this recipe and kept the rest for other things. Had some good spice to it. I will definitely continue to make this recipe!