Pronghorn Pumpkin Beer Chili

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl

Pronghorn Pumpkin Beer Chili

Prep Time: 10 minutes
Cook Time: 8 hours
1 Pound Ground Pronghorn, Deer, or Elk Meat
1 Large Onion, Chopped
3 Cloves Garlic, Minced
1 Tablespoon Oil (Olive, Vegetable, Canola, etc)
3 Large Bell Peppers (Any Color)
1 Bottle Pumpkin Ale Beer
3 Cans Beans (Black, Kidney, Pinto, Navy, Chili, etc)
1 Can Pureed Pumpkin
1 28 Oz Can Crushed Tomatoes
2 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Tablespoon Oregano
1 Tablespoon Coriander
1 Tablespoon Salt
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1 Tablespoon Hot Sauce (Optional)
1 to 2 teaspoons cinnamon
1 to 2 teaspoons nutmeg


  1. In a large skillet over medium high heat, add oil.
  2. To heated oil, add chopped onions and garlic. Cook for two to three minutes.
  3. Add chopped bell peppers and cook additional two to three minutes.
  4. Add ground pronghorn and cook until browned, five to seven minutes.
  5. Turn heat up to high, and pour in entire bottle of pumpkin ale. Let cook for a minute and stir to break browned bits from bottom of pan. Turn pan to low and set aside.
  6. To a large crockpot, add remaining ingredients.
  7. Add meat and pepper mixture to crock pot. Stir.
  8. Set crock pot to low for six to eight hours.
  9. Enjoy with toppings such as shredded cheese, sour cream, diced onions.

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A 12 Gauge Girl.