Drunken Pumpkin Chili

• 1 pound 93% Lean Ground Beef
• 3 cloves Garlic, Minced
• 1 Medium Onion, Diced
• 2 Large Carrots, Diced
• 1 Yellow Bell Pepper, Stem And Seeds Removed Then Diced
• 1 Bay Leaf
• 1 Tablespoon Cumin
• 1 Tablespoon Oregano
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Allspice
• 1 Tablespoon Tomato Paste
• 1 cup Pumpkin Ale
• 15 ounces, weight Canned Pure Pumpkin Puree
• 15 ounces, weight Canned Chopped Tomatoes
• 2 Canned Chipotle Peppers In Adobo Sauce, Seeds Removed And Minced
• 15 ounces, weight Canned Black Beans, Drained And Rinsed
• Salt And Freshly Ground Black Pepper

1. Add the ground beef to a Dutch oven or large stock pot and adjust heat to medium-high.
2. Break up the meat using a wooden spoon then immediately add the minced garlic, diced onion, diced carrots, and diced bell pepper.
3. Season with salt and pepper.
4. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are softened.
5. Reduce the heat to medium.
6. Add the bay leaf, cumin, oregano, cinnamon, allspice, and tomato paste, and stir to combine.
7. Add the pumpkin ale and stir to deglaze the bottom of the pan.
8. Allow the pumpkin ale to cook and reduce for about 5 minutes.
9. Add the pumpkin puree and diced tomato.
10. Add the minced chipotle peppers, and stir to combine.
11. Partially cover the pot, reduce the heat to low, and allow the chili to cook for about 45 minutes.
12. Add the black beans, stir, and allow the chili to cook another 10 minutes.
13. Taste and season with salt and pepper if needed.

ground beef, garlic, onion, carrots, yellow bell pepper, bay leaf, cumin, oregano, cinnamon, allspice, tomato paste, ale, tomatoes, peppers, black beans, salt

Taken from tastykitchen.com/recipes/main-courses/drunken-pumpkin-chili/ (may not work)