Instant Pot Pumpkin Chili for Sports Time
Chili is a chameleon of a dish, adapting to the geography and circumstances of where it's made. Folks in Texas go for a bowl o' red with beef and chiles. Denizens of the Southwest may favor a chile verde. I grew up near Cincinnati and have spent plenty of time in Sharon Springs, NY, (where the fellas from Beekman 1802 live on a goat farm and grow pumpkins and recently collaborated with Ommegang Brewery on a Goat Milk Stout*), and now I live in an undisclosed location with an Instant Pot. So I made a beer and pumpkin chili with chocolate and cinnamon and served it over spaghetti squash because my stomach is broken. I made it with ground goat, but you could use a different meat or none at all. It's one of the best things I have ever cooked and you should know this joy, too.
1 tablespoon neutral oil
1 large yellow onion, diced
4 cloves garlic, minced
2 pounds ground meat (I used goat) or the meat substitute of your choosing
1 tablespoon unsweetened cocoa
1/4 cup chili powder
1 teaspoon cayenne pepper (more or less depending on your spice delight)
1 teaspoon cumin
1 bay leaf
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 tablespoon salt
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 cup beer (ideally Beekman 1802 / Ommegang Goat Milk Stout)
2 cups crushed tomatoes (canned is fine)
2 cups pumpkin, peeled and cubed
1 spaghetti squash
Pour the oil into the Instant Pot and deploy the saute function. When it is lightly bubbling, stir in the onion and garlic and cook until softened, stirring as needed until they are translucent. Break up the meat using a wooden spoon and cook until lightly browned. Stir in cocoa, chili powder, cayenne, cumin, bay leaf, cloves, cinnamon, and salt until the meat is thoroughly coated. Stir in cider vinegar, Worcestershire sauce, and beer, then tomatoes and pumpkin. Seal the Instant Pot, and cook on high pressure for 20 minutes.
Meanwhile, you could prepare the spaghetti in an Instant Pot if you had a second one, but let's be real. Slice the squash in half lengthwise and scoop out the seeds. Place the halves face-down in a baking dish and microwave for 10 minutes or roast until softened, but not mushy. Set it aside to cool slightly.
Perform a manual release on the Instant Pot, and using the saute function, cook and stir until the liquid is reduced to your desired level. Taste and adjust salt and vinegar as needed. Find and discard the bay leaf.
Using a fork, scrape the flesh of the spaghetti squash and pile or twirl into a bowl. Ladle the chili atop it. Go team.
*By the way, I know it may seem like it, but this not a paid advertisement for this beer—I just like it and full disclosure, they did let me pick the big, white pumpkin from their patch because they are my friends, please don't tell Instant Pot I have friends.