I’ve made this recipe about seventeen times over the last few weeks to make sure I got the beer ratio just right for you. It was such a tough job, you know, eating all this delicious chili. I even made it without beer just to see how it might change the flavor, and while I must say the beer truly takes it over the top, the without version is quite delicious in it’s own right.
A couple of other items that make this recipe special and maybe just a little different? And certainly perfect for fall? The addition of butternut squash and fire-roasted tomatoes. Does anything taste more fall-ish than butternut squash? (and don’t forget the pumpkin beer!). And that fire-roasted flavor of the tomatoes just reminds you of cooking food over a campfire on a crisp fall day! Okay, I never really do that, but it’s what I imagine it would be.
When you are ready to change up your chili game for the big game or your Friday night, this one is the perfect addition to your fall line-up!
Save RecipeIngredients
- 1 pound ground pork
- 10 oz frozen butternut squash, cubed
- 14.5 oz can fire-roasted canned tomatoes
- 8 oz tomato sauce
- 6 oz pumpkin beer
- 15 oz can white navy beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon chipotle chili powder
Instructions
- Brown ground pork in skillet over medium high heat until fully cooked, spoon off excess grease if desired
- Add pork and all remaining ingredients to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Serve with shredded cheese and sour cream or as desired
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