Pork-and-Pumpkin Chili

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Truly amazing flavor. I added extra chipotle peppers.

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What a fun fall twist on chili! The pumpkin gave it a subtle depth, but you couldn't immediately tell it was pumpkin unless you looked for it. I used chicken broth to braise the pork shoulder instead of beer, and it still turned out great. The pork was surprisingly tender for such a cheap cut of meat. To cut down on fat, skim the pork fat off the surface after the 30 minutes of braising, before adding the onion/veggie mix. And go easy on the salt when making the pumpkin sour cream! But definitely don't forgo it; it was interesting in a delicious way. Overall, this is a great recipe for a chilly fall evening - and it makes the whole house smell fantastic!

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I like the idea of adding a starch to this...corn, rice, pasta. The flavor is fantastic but it is kinda rich with the pumpkin. I thought the heat was appropriate but I tend to like things a little hot. We will see how it goes as left overs.

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Absolutely the best! Cooked my pork roast whole (trimmed of fat in the beer, water, oregano and chipotle peppers on low for 2 1/2 hours (boiled then turned down. Shredded pork and put back in beer-water, Then followed the recipe until I got to the mustard greens. Didn't add them because my husband would've thought I was trying to poison him. Added corn instead. Chili with quite a kick. Having corn bread with it. Wish I had company coming cause it's worth it!
Oops forgot to tell you I used a can of diced tomatoes instead of fresh.

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Love this! it is a nice twist AWAY from the typical tomato based chili. The flavors work great together.

Be careful with the chipoltes they can get away from you if you aren't careful.

I am thinking of adding beans to make this recipe S-T-R-E-T-C-H a little farther... maybe Kidney or Black Beans....
I like serving chili over Rice, white or brown depending on my mood... tonight was brown and the nuttiness was nice with it

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Was very good and had a different taste then the traditional tomato and beef. Only wish i wouldn't have put soo much peppers. Big fan of hot but i put too much lol. I am making again!!!

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I was a little skeptical about these flavor combinations, but this is definitely one of the best chilis I've ever had! I added a tiny bit of cumin (probably 1/4 tsp. and also used Negra Modelo like a previous poster. Absolutely delicious! I didn't find it too spicy, but I am a big spicy food lover. If it were too spicy with 3 chipotles, you could always just put 1 and then put another poblano instead. I am going to make big batches of this and take it to tailgates!

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Made this today while we renovate the house. Good excuse to get out of peeling wallpaper. The flavors are awesome. I will probably tone down the heat a little in the future, but an awesome idea. Loved it.

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My 13 year old aspiring chef made a double batch of this for Sunday dinner and we were all "wowed." The first bite in sweet and one wonders suspiciously about the dish, then it hits you, a subtle heat that reminds you - this is chili! The pork was tender and the flavors blended fabulously. We highly recommend the pumpkin sour cream topping to help cool the heat. My daughter and our entire extended family thank Mr. Thomas for this surprising addition to our family recipes.

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I'm always looking for a new chili recipe and was curious how this one would taste considering some of the unusual-for-chili ingredients (like pumpkin and mustard greens ... it is FABULOUS! Definitely one of my favorite chilis ever. If you're a chili fan you have to try this recipe. I used Negra Modelo lager and lite sour cream.