- 1 tablespoon olive oil
- 1 pound ground pork
- 1½ cups yellow onion, finely chopped
- 1½ cups orange or green bell pepper, chopped
- 2 pinches salt
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 14 ounce can pumpkin purée
- 3 ounces tomato paste
- 28 ounce can fire-roasted diced tomatoes
- 2 14-ounce cans dark red kidney beans, drained and rinsed
- 32 ounces Bare Bones Organic Turkey Bone Broth
- 24 ounces pilsener (we use Miller Lite)
- 1 tablespoon Worcestershire sauce
- Sour cream, to serve
- Cilantro, to garnish
⚠️ We use kidney beans but feel free to sub them out for black beans, pinto beans, or small white beans.
Cook the pork
Heat a large dutch oven or stockpot over medium-high heat. Add the olive oil and ground pork. Break the pork into pieces using a wooden spoon and cook, stirring occasionally, until the meat is no longer pink and the fat is rendered, about 5 minutes. Remove pork from pan using a slotted spoon and reserve. Do not wipe out pan.
Sauté the vegetables
Raise the heat to high, then add the onion. Sauté until just beginning to brown, about 5 minutes. Add the bell pepper and two pinches of salt, then stir. Sauté until the pepper is soft and tender, about 5 minutes. Add the butter, garlic, and chili powder and stir. Cook until garlic is just beginning to brown, about 2 minutes. Add pumpkin puree, tomato paste, and diced tomatoes, then stir to combine. Let the mixture cook until it begins to brown, about 5 minutes. If the mixture begins to stick to the bottom of the pan, move to the next step immediately.
Add the liquids
Add the beer, broth, and beans and stir, scraping any stuck on bits from the bottom of the pan. Return the cooked pork to the pot. Bring to a boil then reduce heat to medium-low and simmer, uncovered, until reduced by approximately one quart, about 1 hour.
Finish and serve
When the chili is done, add the Worcestershire sauce. Taste and season with salt if needed. Serve warm with a dollop of sour cream and fresh cilantro.