Forget everything you thought you knew about chili. Because this chili isn’t just good, it’s potentially award-winning. The secret? Diced pumpkin and unsweetened cocoa powder. Yes, you read that right. And if you’re thinking, “Pumpkin and unsweetened cocoa in chili?” You’re just going to have to trust us on this one. This recipe, featuring rehydrated dried ancho chili peppers, a rich low-sodium beef broth, ground beef, and a bit of unsweetened cocoa for extra depth, is the kind of chili that makes you question everything. Get ready to unlock a whole new level of chili deliciousness. Your taste buds and your potential chili cookoff rivals are going to be seriously impressed.
Many years ago, I used dried ancho chili peppers to make Ancho Chile Lime Pork Enchiladas, and pretty much instantly fell in love with the flavor they added to the recipe. These not-too-spicy dried peppers only require being cut in half, deseeded, and a 30-minute soak in boiling water before being blended into whatever liquid or sauce you plan to use them in. And, after recently looking back at the original enchilada recipe, I decided that these ancho chili peppers were an ingredient that definitely warranted a revisit. And, lucky enough for me, as fate would have it, when I was reordering dry-packed sun-dried tomatoes from Nuts.com, they just so happened to be selling a large bag of ancho chili peppers for an extremely decent price. And when I say as fate would have it, I really do mean as fate would have it. The next week after ordering and receiving their glorious high-quality ancho chili peppers, I received an email that Nuts.com had decided to discontinue this item from their site. I’m guessing that it’s totally “an import thing,” as seems to be the case with so many items lately. Perhaps their company just couldn’t continue selling these dried peppers at a reasonable price and still make money. Thankfully, I still have at least 3/4 of the bag left, which means that I can continue to use them in a few more recipes before I need to scour the internet for a new ancho chili pepper source. And yeah, after making this freaking fantastic chili, and rediscovering just how amazing they taste, these dried ancho chili peppers are so going to be on my must have on hand at all times list.
Ingredients:
- 3 Whole Dried Ancho Chili Peppers
- Cold Water
- 1 (32-oz.) Carton Low-Sodium Beef Broth (Divided)
- 1 Sugar Pie Pumpkin (Approximately 2.5 Pounds)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Ground Beef
- 1/4 Cup Unsweetened Cocoa Powder
- 2 Tablespoons Chili Powder
- 2 Teaspoons Ground Oregano
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Cups Cold Water
- 2 Tablespoons Honey
Directions:
- Fill a small pot with water and bring it to a boil over high heat. Cut the ancho chili peppers in half and then remove the stems and seeds. Place the chili peppers in the boiling water and turn off the heat. Allow the chili peppers to soak in the water for 30 minutes.
- While the peppers are soaking, wash and dry the pumpkin. Cut the pumpkin in half and scrape out the seeds and any stringy pulp. Discard or roast the pumpkin seeds. Cut the pumpkin into smaller sections and use a vegetable peeler to peel off the outer skin. Dice the pumpkin into bite-sized pieces.
- Place the olive oil in a large Dutch oven or sauce pot over medium heat. Add the diced onion and ground beef. Cook for 10 to 15 minutes, stirring occasionally, or until the ground beef is cooked through and no longer pink.
- While the beef and onion mixture is cooking, drain the chili peppers and place them in a blender with half of the beef broth. Purée until smooth; set aside.
- Add the unsweetened cocoa powder, chili powder, oregano, salt, pepper, cumin, and cinnamon to the cooked beef and onion mixture. Sauté for 2 minutes. Stir constantly.
- Add the ancho chili beef broth to the seasoned beef mixture. Use the remaining beef broth to rinse out the blender and add the liquid to the chili.
- Add the 1 1/2 cups of cold water, honey, and diced pumpkin to the chili. Bring the chili to a boil over high heat, stirring occasionally.
- When the chili is boiling, reduce the temperature to medium, cover it with a lid, and cook it for 30 minutes. Stir the chili every 10 minutes.
- If needed, add salt to taste.
Suggestions:
- Measure out the seasonings into a small bowl while you are sautéing the diced onion and ground beef.
- If you are using high-fat-content ground beef for this recipe, you may not need to use the olive oil called for in this recipe.
- After cooking the ground beef and diced onion, use a paper towel to absorb any excess grease if you are worried about greasy chili.
- Craving this chili but can’t find a sugar pie pumpkin, or find using real pumpkin to be too much of a hassle? Add 1 29-oz. can or 2 15-oz. cans of pure pumpkin when you add the ancho chili broth to the chili. Bring the chili to a boil, cover, and cook for 20 minutes to allow the flavors to come together.
- Chili always tastes better after a day or two. Make this chili ahead of time and then store it in a large glass airtight container. Do not use plastic because it will stain.
- This recipe will yield 4 bowls of chili.
Improvements:
- Replace the cold water in this chili with a 12-oz. bottle of beer.
- Add a few cloves of crushed or finely chopped garlic to this chili.
- Garnish this chili with roasted salted pepitas.
- Instead of throwing away the pumpkin seeds, use them to make these Buttery Chili Roasted Pumpkin Seeds.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes. Make sure to check out all of our other Chili Recipes.
Ingredients:
- 3 Whole Dried Ancho Chilis
- Cold Water
- 1 (32-oz.) Carton Low-Sodium Beef Broth (Divided)
- 1 Sugar Pie Pumpkin (Approximately 2.5 Pounds)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1 Pound Ground Beef
- 1/4 Cup Unsweetened Cocoa Powder
- 2 Tablespoons Chili Powder
- 2 Teaspoons Ground Oregano
- 2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Cups Cold Water
- 2 Tablespoons Honey
Directions:
- Fill a small pot with water and bring it to a boil over high heat. Cut the ancho chili peppers in half and then remove the stems and seeds. Place the chili peppers in the boiling water and turn off the heat. Allow the chili peppers to soak in the water for 30 minutes.
- While the peppers are soaking, wash and dry the pumpkin. Cut the pumpkin in half and scrape out the seeds and any stringy pulp. Discard or roast the pumpkin seeds. Cut the pumpkin into smaller sections and use a vegetable peeler to peel off the outer skin. Dice the pumpkin into bite-sized pieces.
- Place the olive oil in a large Dutch oven or sauce pot over medium heat. Add the diced onion and ground beef. Cook for 10 to 15 minutes, stirring occasionally, or until the ground beef is cooked through and no longer pink.
- While the beef and onion mixture is cooking, drain the chili peppers and place them in a blender with half of the beef broth. Purée until smooth; set aside.
- Add the unsweetened cocoa powder, chili powder, oregano, salt, pepper, cumin, and cinnamon to the cooked beef and onion mixture. Sauté for 2 minutes. Stir constantly.
- Add the ancho chili beef broth to the seasoned beef mixture. Use the remaining beef broth to rinse out the blender and add the liquid to the chili.
- Add the 1 1/2 cups of cold water, honey, and diced pumpkin to the chili. Bring the chili to a boil over high heat, stirring occasionally.
- When the chili is boiling, reduce the temperature to medium, cover it with a lid, and cook it for 30 minutes. Stir the chili every 10 minutes.
- If needed, add salt to taste.
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Instead of throwing away the seeds from the pumpkin you use to make this Chunky Pumpkin Ancho Unsweetened Cocoa Chili, use the seeds to make these Buttery Chili Roasted Pumpkin Seeds. Fall is the perfect time of year to enjoy a seasonal snack with a hint of salt and a slightly spicy chili kick, so make sure you don’t throw away your pumpkin seeds after you carve your pumpkins this year. After these pumpkin seeds are boiled in salted water they are then oven-roasted with melted butter, chili powder, and onion powder. Once they’re finished baking, sprinkle the roasted pumpkin seeds with a bit of sea salt for the perfect savory nibble. Enjoy these pumpkin seeds as a snack during the fall months, or use them to garnish a comforting bowl of pumpkin soup or a fresh garden salad topped with dried cranberries and diced apples. CLICK HERE for the recipe.
Chili is a hearty, comforting, and delicious meal that can easily be adapted to suit any taste. From classic homemade chili to chili seasoned with canned pumpkin or fresh pineapple, here are “10 Must-Make Unique & Delicious Chili Recipes” to enjoy all year long. No matter which chili recipe you choose, you can serve it as is, topped with your favorite chili toppings, spooned over rice or pasta, scooped up with tortilla or corn chips, or even alongside a perfectly melty grilled cheese sandwich for a delicious and comforting meal. CLICK HERE for the recipes.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Unsweetened Coconut Oatmeal Peach Crisp
You just can’t beat a warm, comforting, bubbly oatmeal peach crisp fresh out of the oven, especially if it’s topped with a crunchy buttery topping made with quick-cooking oats, unsweetened shredded coconut, brown sugar, cinnamon, melted butter, and vanilla. And, since you can use either fresh or frozen peaches for this fruity dessert, this is one simple and easy recipe that you’ll be able to enjoy year-round.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “U” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Apple Bourbon Upside Down Cake by A Messy Kitchen
- Black Forest Upside Down Cake by A Day in the Life on the Farm
- Chunky Pumpkin Ancho Unsweetened Cocoa Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Jumbo Upside Down Pineapple Muffins by Blogghetti
- Sea Urchin Crostini (And How to Clean Urchins) by Culinary Cam
- Ube Pandesal – Three Ways by Karen’s Kitchen Stories
- Udon Noodle Salad by Mayuri’s Jikoni
- Umeboshi Calamansi Lime Juice by Food Lust People Love
- Upside Down Apricot Bundt by Sneha’s Recipe
- Upside Down Bacon Pancake by Jolene’s Recipe Journal
