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Brisket and Pumpkin Chili Recipe

Brisket and Pumpkin Chili Recipe

Brisket and Pumpkin Chili

A deeply flavored chili, with the unexpected addition of pumpkin. - Allison Beck


3 ounces dried ancho chilies, stemmed, seeded, coarsely torn

6 ounces beef bacon, diced

1 large Vidalia onion (about 1 pound), diced

4 pound beef brisket, fat trimmed, cut into

2 inch cubes and seasoned with salt and pepper

6 large garlic cloves 3-4 canned chipotle chilies in adobo (plus 1 tablespoon juice)

2 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

2 teaspoon salt

1 12-ounce bottle Mexican beer

1 7-ounce can diced roasted green chilies

3 10-ounce cans fire-roasted diced tomatoes with chipotle

1/2 cup finely chopped fresh cilantro stems

4 cups seeded, peeled pumpkin (from 3 ½ pound pumpkin), cut into 1 1/2 inch chunks

Sour cream Sliced avocado (doused in lime juice to prevent browning and add flavor)

Shredded sharp white cheddar cheese


Preheat the oven to 350 degrees F.

In a medium bowl, pour boiling water over the ancho chilies to rehydrate them. If they float to the surface, use a small bowl to submerge them. Set aside.

In a large oven-proof Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Sauté the bacon until browned all over. Turn the heat down to medium, add the onions and continue to sauté until tender. Stir in the beef and return the heat to high.

While the beef cooks, add the garlic, ancho chilies, chipotle chilies, and 1 cup of the soaking liquid to a small food processor. Blend until smooth.

To the Dutch oven, add the chili mixture and the spices (chili powder, cumin, oregano, coriander, salt) and toss to coat. Cook for a few minutes until very fragrant, and then add the beer, green chilies, 2 cans of tomatoes, and cilantro stems. Bring the chili to a simmer.

Cover the pot and place it in oven. Bake for 2 hours, then uncover and bake until the beef is almost tender, about 1 hour more. Stir in the pumpkin, the remaining can of tomatoes and return to the oven. Bake, uncovered, until the beef and pumpkin are tender, about 1 hour more. Remove from the oven and skim any excess fat from the surface.

Season the chili to taste, and serve straight from the pot alongside sour cream, slices of avocado, and shredded cheese.

Pumpkin Chili

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Pumpkin Chili is the ultimate Fall comfort food. Made in one pot with pumpkin puree, tomatoes, bell pepper, pumpkin spice, and ground beef.

Classic Beef Chili is one of those easy Dinner Recipes that’s perfect for weeknight meals, game days, or potlucks. This Pumpkin Chili recipe puts a festive twist on the traditional recipe that’s perfect for halloween or Thanksgiving.


Pumpkin recipes are always perfect to pull out in the Autumn. Whether it’s Pumpkin Bread, Pumpkin Pie, or this delicious Pumpkin Chili, they’re always crowd-pleasing recipes. While many pumpkin recipes are desserts, this one is great to serve for dinner. It’s hearty, and full of pumpkin spice and other warm spices that your whole family will love.

This gluten-free Pumpkin Chili is perfect for a weeknight meal. Along with being delicious, it’s also surprisingly easy to make. Once you’ve browned the meat and combined all the ingredients, all you have to do is let it simmer in the dutch oven until it’s ready to be served. For the ultimate Fall dinner serve it up with some homemade Cornbread and enjoy!

Pumpkin Spice Chili is also the perfect recipe to bring to a party or your next chili cook-off. The creamy, rich pumpkin will be an interesting change from the classic chili recipes. It still has the ground beef, beans, and tomato sauce you expect in chili, but the pumpkin and fall spices make it a fun, delicious, and festive dish.


Turkey Chili

Tommy’s Chili (Copycat)

Butternut Squash Soup

Turkey Soup


Although you can buy a can of pumpkin puree, if you have a fresh pumpkin, you can easily make your own pumpkin puree. It is, of course, more time consuming than buying your pumpkin, but making your own can be a fun Autumn activity.

  1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper.
  2. Cut the pumpkin in half from the bottom to the stem. Don’t try to cut through the stem. Once the pumpkin is cut pull it apart.
  3. Remove the pumpkin seeds and stringy parts of the pumpkin with a knife.
  4. Season with salt and lay the pumpkin halves cut-side down on the baking sheet. Bake until the pumpkin is softened. It should take about 50-60 minutes.
  5. Let the roasted pumpkin cool, then scoop out the soft inside and add it to your blender. Depending on the size of your pumpkin, you may have to add it to the blender in batches. Turn on the blender until the pumpkin is pureed.
  6. Store the pumpkin puree in a jar and store it in the fridge or freezer. You can use it for this chili recipe, pumpkin pie, pumpkin rolls, or any number of fall-inspired pumpkin recipes.


  • Pumpkin Turkey Chili: For a slightly more healthy pumpkin chili, try exchanging the ground beef for ground turkey. Brown the ground turkey the same way you do ground beef, and follow the rest of the recipe as usual. Pumpkin Turkey Chili will be slightly different, but just as delicious. You can also try using chicken, or sausage instead of ground turkey or beef.
  • Beans: Instead of just using black beans, can try adding white beans, pinto beans, and kidney beans to this Pumpkin Chili recipe.
  • Vegetarian Pumpkin Chili: To make this easy Pumpkin Chili vegetarian, you’ll just have to take the meat out of the recipe. Put in some extra beans to make sure the chili is still filling and full of protein.
  • Add-ins and toppings: This is a great recipe that you can add so many different mix-ins and delicious toppings to experiment the next time you make it. For more thick and creamy chili, add some Greek Yogurt, coconut milk, or heavy cream to the recipe. Try putting in nutmeg, green chiles, fire-roasted tomatoes, paprika, thyme, and cumin to add some flavor. For some sweetness sprinkle in a little bit of brown sugar or cinnamon-sugar. For toppings serve your chili with tortilla chips, sour cream, and shredded cheddar cheese.
  • Pumpkin Soup: To make this Pumpkin Chili recipe thinner, and more like a pumpkin soup, you’ll need to add some chicken stock. To make Pumpkin Soup prep the vegetables and ground beef as usual. When you mix in the other ingredients add 4 cups of chicken stock or vegetable broth. Because of the broth, you’ll have more servings of pumpkin soup, but it won’t be as hearty as the chili recipe.


Although this pumpkin recipe is easy to make in a dutch oven on the stovetop, you can also make it in a slow cooker or an instant pot. Whatever version works best with your schedule, it will turn out equally rich and flavorful.

Passover Brisket

Brisket like my friends in L.A. made. It’s to DIE for.


  • 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
  • 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)
  • 1 package Onion Soup Mix (make Sure It's Kosher)


Place trimmed brisket into a large baking pan.

Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.

Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

When meat is done, remove from oven and place on a cutting board. Slice against the grain don’t be disturbed if meat totally falls apart! That means it’s good.

Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Serve with a kosher-for-passover noodle kugel!

More Recipes from Ree | The Pioneer Woman

Chicken & Veggie Fall Skillet

Pork Rind Chicken Strips

Find Ree | The Pioneer Woman elsewhere on the web.


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Tammi Horne on 12.26.2016

Made this for Christmas Dinner and it was a hit!! My entire family enjoyed it and now wants this to be a family tradition for Christmas.

Tammi Horne on 12.15.2016

Well I used your recipe and the family loved it. It was the first time in my life that my entire family including extended family really enjoyed it.. Everyone was bickering on who was taking the felt overs home. I am one happy girl!! Thanks.

3kiddofoodies on 5.24.2010

I’ve been coming to this site for recipes for a while, but I joined so that I could review this recipe. This was my first brisket. I’ve always been intimidated to try a brisket, but I have to say that this was easy peasy. My only caveat is that there was a LOT more liquid in the pan than I expected, and when I pulled it from the oven after about three hours, juice sloshed everywhere. Big disaster. After panicking, cleanup, and sticking it back in the oven until fork tender, it was AMAZING. We served it for a casual Easter dinner with friends, and there were NO leftovers. Big bonus? My kiddo foodies LOVED it.

Rachelhockey on 4.6.2010

Ree – this was delish! Thanks for the recipe. It was my first time, too, to make a brisket so I was very nervous, especially since we made it overnight! I got up once about 3 hours into the cooking time and turned the meat over and was anxious about how it would turn out. Went back to sleep and when we got up it was perfect! We had friends over for lunch and everyone gushed over it. Thanks again!

Curlsmcghee on 4.5.2010

I also made this over the weekend and it was my first brisket too. I was a little concerned about the ketchup since I’m not a huge fan of it so I did half ketchup and half chili sauce. But it turned out delicious! Next time I think I’ll add some cayenne pepper or tabasco, but it was so good.

Slow Cooker/Instant Pot Keto Brisket Chili (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 6 servings 1 x


  • 2 tsp oil (for IP)
  • 2 lbs brisket, cut into 1 -inch pieces
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp paprika
  • 1 – 2 tbsp chili powder (I use 2)
  • 1 tsp oregano
  • 1/4 tsp pepper
  • 15 ounces diced tomatoes
  • 1 1/2 cups beef bone broth or low-sodium beef broth


Slow Cooker

Optional step – add oil to a large pan over medium-high heat. Add brisket, bell pepper, and onion to pan and cook, a few minutes until meat is browned and vegetable begin to soften.

Instant Pot

  1. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the brisket, bell pepper, and onion and cook a few minutes until meat is browned and vegetable begin to soften. Drain grease if you need to.
  2. Add all remaining ingredients bone the IP. Stir to mix.
  3. Close lid and seal valve. Set high pressure and cook for 40 minutes. Natural release pressure for 5 minutes then manually the remaining pressure.

Did you make this recipe?

Top this with avocado, fresh cilantro, jalapeño, etc. Add cheese if your diet allows for it (not paleo or whole30). To make this more keto friendly, add ingredients like sour cream or even a tablespoon of ghee. You can also use less tomatoes and more broth. Or just less tomatoes all together.

What to do with Leftover Smoked Brisket

A whole packer brisket is a big piece of meat and can feed a ton of people. Unless you’re feeding a small army, you most likely will have leftovers at the end of the day.

Honestly, when I smoke a brisket, there’s a part of me that is hoping for the leftovers because some of our favorite recipes call for this key ingredient.

Since most of the recipes we cook with leftover brisket call for the meat to be chopped, we typically do that before freezing.

Then we wrap up 8 to 10 ounce packets of brisket in heavy duty aluminum foil. We throw the foil packs into a gallon size freezer bag and store them away in the freezer until we need them for a recipe in the future.

Recipe Summary

  • 3 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • 2 pounds beef brisket, trimmed and cut into 1-inch cubes
  • 4 tablespoons olive oil, divided
  • 2 (16-oz.) cans black beans, drained
  • 1 (14.5-oz.) can fire-roasted diced tomatoes, drained
  • 1 orange bell pepper, chopped
  • 1 medium-size red onion, chopped (about 1 cup)
  • 3 garlic cloves, minced (about 3 tsp.)
  • 3/4 cup beef broth
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Cilantro-Lime Crema

Stir together first 5 ingredients in a small bowl. Toss spice mixture with brisket cubes until well coated.

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes, and cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer to a 6-quart slow cooker. Repeat procedure with remaining oil and brisket.

Stir beans, tomatoes, bell pepper, onion, garlic, and beef broth into slow cooker. Cover and cook on LOW until beef is tender, about 8 hours. Uncover and cook until slightly thickened, about 30 minutes. Stir in lime juice, and serve immediately with Cilantro-Lime Crema.

The ingredients you'll need

These are the ingredients you'll need to make this tasty recipe (the exact measurements are included in the recipe card below):

For the seasoning mix: Kosher salt, chili powder, ground cumin, paprika, cinnamon, and cayenne pepper.

Olive oil: I like to use extra-virgin olive oil. It's wonderfully flavorful.

Extra-lean ground beef: Or use lean ground beef if you prefer.

Veggies: Onions, garlic, and bell peppers.

Petite-diced tomatoes: If using regular diced tomatoes, give them a quick extra chop.

Canned pumpkin puree: Make sure it's not sweetened.

Total: 2 hours, plus overnight soaking


  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 slices of bacon, chopped
  • 2 poblano chiles—stemmed, seeded and diced
  • Kosher salt and freshly ground pepper
  • 5 garlic cloves, grated on a microplane
  • 1 tablespoon dried oregano
  • 3 tablespoons cumin
  • 1/3 cup ancho chile powder
  • 1/4 cup minced cilantro, plus more for serving
  • 4 chipotle chiles in adobo sauce, chopped
  • 1 pound dried tepary beans, soaked overnight and drained
  • One 28-ounce can whole tomatoes
  • 3 cups dark beer
  • 5 cups chicken stock
  • 1 pound cooked brisket, chopped
  • 3 tablespoons corn flour
  • 3 tablespoons water
  • Scallions, avocado slices, crème fraiche and lime juice, for garnish


In a large stock pot, heat the oil until shimmering over medium heat. Add the onion, bacon and poblano peppers. Season with salt. Cook for 5 minutes, letting the fat from the bacon render out.

Add the garlic, oregano, cumin, ancho chile powder, cilantro, chipotle chiles in adobo and tepary beans. Cook until fragrant, about 2 minutes.

Crush the whole tomatoes with your hands and add them to the pot. Add ¾ of the beer and ¾ of the chicken stock, reserving the remaining liquid to add as needed throughout the cooking process. Bring to a boil, then lower heat to maintain a slow simmer. Cook uncovered for about one hour. Check beans for tenderness, they should be almost cooked through before adding the brisket. Add more liquid if necessary.

Stir in one pound of chopped leftover brisket.

In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Cook for another 20 minutes, or until beans are tender. Taste the chili and season with salt and pepper as needed.

Serve, garnishing with sliced scallions, cilantro, avocado slices, a dollop of crème fraiche and lime juice.


  1. Chili:
    • 6 large dried ancho chiles*
    • 6 ounces bacon, diced
    • 1 1/4 pounds onions, chopped (about 4 cups)
    • 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
    • Coarse kosher salt
    • 6 large garlic cloves, peeled
    • 2 tablespoons chili powder
    • 2 teaspoons cumin seeds
    • 1 teaspoon dried oregano
    • 1 teaspoon ground coriander
    • 1 1/2 teaspoons coarse kosher salt
    • 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
    • 1 12-ounce bottle Mexican beer
    • 1 7-ounce can diced roasted green chiles
    • 1/2 cup finely chopped fresh cilantro stems
    • 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)
  2. Garnishes:
    • Fresh cilantro leaves
    • 1 Red onion
    • Diced avocado
    • Shredded Monterey Jack cheese
    • Warm corn and/or flour tortillas

Award Winning Chili Recipe

Update: Last fall, my daughter Ava and I entered this pumpkin chili recipe in a local chili cookoff… And won!

In the last two years since I originally posted this recipe, I’ve had several people email me to say they had also used this recipe for neighborhood, state fair, and sponsored chili competitions and they all placed in first or second place!

Why not give this rustic “award winning” pumpkin chili recipe a try!

Watch the video: Κολοκύθα ψητή για γαρνιτούρα. Γαστρονόμος