Autumn harvest chili packed with the flavors of Fall, like pumpkin, squash, carrots, onions, and pumpkin beer. Plus beef, beans, and spices.
Place a large dutch oven or heavy-bottomed soup pot over medium heat on the stove top. Drizzle the olive oil into the pot and let the oil heat for about 15 seconds. Add the diced onions into the dutch oven and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the diced carrots and cubed butternut squash and cook for another 5 minutes, stirring every 1-2 minutes. Scrape in the minced garlic and jalapeno and cook for 1 minute more until the garlic is fragrant.
Sprinkle the chili powder, cinnamon, paprika, oregano, and cayenne into the pot. Cook for 30 seconds to toast the spices.
Add the ground beef and brown, breaking it up into smaller pieces as it cooks.
Once the beef is browned, pour in the pumpkin beer. Simmer the beer for 2 minutes to reduce it slightly. Pour in the beef broth, pumpkin puree, tomato sauce, and diced tomatoes. Bring the chili to a simmer and reduce the heat down to low. Cook for at least 30 minutes or up to 4 hours, stirring occasionally.
Once you're ready to serve the chili, take the dutch oven off of the heat. Stir in the rinsed kidney beans and let them heat for 2-4 minutes. Ladle the chili into bowls and garnish with green onions and sour cream. Enjoy!