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beer chili with sweet potato biscuits
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Pumpkin Beer Chili with Sweet Potato Biscuits

This pumpkin beer chili is cozy, flavorful and the perfect amount of pumpkin. It is paired perfectly with flaky and buttery sweet potato biscuits. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course, Soup
Cuisine: American
Keyword: biscuits, chili and biscuits, pumpkin beer, pumpkin chili, sweet potato biscuits
Servings: 8 people

Ingredients

Pumpkin Beer Chili

  • 1 lb Ground meat beef, chicken and turkey
  • 4 cloves garlic minced
  • 1/2 yellow onion diced
  • 1 green bell pepper deseeded and diced
  • 1 jalapeno deseeded and finely diced
  • 1 12 oz bottle pumpkin beer
  • 1 cup broth beef, chicken or vegetable
  • 1 can diced tomatoes drained
  • 1 can pinto beans drained
  • 1 can black beans drained
  • 1 can kidney beans drained
  • 1 cup corn
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp onion powder
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper

Sweet Potato Biscuits

  • 2 cups all purpose flour
  • 8 oz cold butter cubed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sweet potato cooked and mashed
  • 1/2 cup buttermilk

Instructions

Pumpkin Beer Chili

  • In a large dutch oven over medium heat, cook ground meat until browned and crumbly. Remove ground meat from the pot to drain on a paper towel lined plate. Leave excess fat in the dutch oven. 
  • Add garlic, onion, bell pepper and jalapeño pepper and sauté for 5 minutes, until soft and fragrant.
  • Deglaze bottom of the pot with beer. Add broth, ground chicken, diced tomatoes, beans and spices. Cover and simmer on low for 30 minutes.
  • Add corn and cook an additional 5 minutes. Serve with sweet potato biscuit and preferred toppings. 

Sweet Potato Biscuits

  • In a large mixing bowl, combine flour, baking soda and salt. Add cubes of cold butter and cut into flour with fork or pastry blender until pea sized pieces remain.
  • In a small bowl, mix together the mashed sweet potato and buttermilk. Pour sweet potato mixture into flour mixture. Mix just until combined. Refrigerate for 20 minutes.
  • Use an ice cream scoop to scoop even sized balls onto a parchment lined baking sheet. Brush biscuits with melted butter. Bake at 425 for 20-22 minutes until golden.

Notes

To make chili in the slow cooker:
Complete steps 1 and 2. Add ground meat, sautéd garlic, onions and peppers and remaining ingredients to the slow cooker. Cook on low for 6-8 hours.