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It’s fall, so there needs to be a lot of chili involved. Don’t cha think?
Chili is one of my favorite things about fall. It’s just so dang comforting. A big pot of chili simmering all day on the stove is the best. Especially, if it’s a cold day. Nothing beats a hot bowl of chili on a cold day.
I mean, your house smells A-maaa-zing.
Every year at about this time, I make chili. I do it without thinking, it’s just a natural habit this time of year. Actually, we pretty much always have this chili on Halloween. It’s somehow become our own little Halloween tradition. Chili on Halloween.
I realize today is the day BEFORE Halloween, but it didn’t seem to make sense to show you guys a recipe I want you to make on the very same day. And yes, I really, really, really want you guys to make this for dinner tomorrow night. And if not tomorrow, because you have party plans and such, than Sunday for sure, because this is very much a Sunday recipe too!
SO.
I know that chili is already an easy dish, but this Crockpot Chipotle Pulled Pork Pumpkin Chili is even easier. Literally you throw everything into the crockpot in the morning and then just let it cook, low and slow ALL DAY LONG. If you can, cook it the day before you plan to eat it. Then place it in the fridge overnight, get it back out the next morning and cook it again till dinner time. Honestly, the longer this chili sits, the better.
Like with most chili recipes, I always say three-day old chili is better than day old chili. Aging does this soup some good. Trust me on this.
Chili always brings back good memories for me. It’s really one of the only meals I remember my mom ever making, and she only made it on cold dreary days. Which was clearly perfect. Chili on a sunny, semi-warm day is just not what I want. Cold days put me in the mood for chili. You know?
AND mom always served her chili Cincinnati style. Not gonna lie you guys, I sort of think all chili should be served this way, and with a hefty side of beer bread too, because well, it just should.
When I serve this for dinner, I serve it over angel hair pasta. I really just do not know any other way to serve chili. It’s pasta, topped with saucy delicious chili and cheddar cheese. So flipping good. Do what you please, but I highly recommend serving this Cinci Style.
Also, if you like your chili full of texture, I would recommend browning the pork before adding it to the crockpot. This will add a little extra oomph to your chili.
Double also, I highly recommend using fresh cubed pumpkin in the chili. Sure, you can used the canned stuff in a pinch, but the cubes of pumpkin add some much needed texture and great flavor. I loved biting down into the sweet pumpkin. I am way too into the pumpkin right now…. as you will see tomorrow.
And about the pumpkin seeds.
Don’t get all freaked out because they are roasted in cinnamon sugar. The sweetness balances that spicy chipotle and the crunch just builds on the texture. You can’t skip the seeds you guys. One, you really do need them for the texture. They add a nice crunch and breakup the smoothness of the pork. Two, they are so delicious. It’s possible you may eat the whole pan before you serve the soup, in which case you obviously should make another batch. And you better double it while you’re at it.
Ok, so here is you game plan.
Start your chili today, let it sit overnight… heat it back up tomorrow!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Best Halloween dinner ever. No really. All you need is a side of candy. Oh, and it’ll be Friday, so this is clearly all a win, win!
Yummy this is simply delicious, thanks for posting this up.
Simon
Thanks!
OK I didn’t know what I wanted for dinner (I’m not cooking) but now I know Skyline–lol.
But I will be trying this chili soon.
Haha! Thanks Nancy!
This looks WONDERFUL, and I just made your Chipotle pumpkin hummus with huge success! You have one of my most favorite food blogs 🙂 I’d like your opinion on converting this to a vegetarian chili. Will beans hold up through all that cooking, and which ones might you suggest? If I start with dry beans, how much water might be good to start with? Thank you and Happy Halloween! 🙂
Awe!! Thank you so much, Michelle! You just made my night! 🙂
I think starting with dry beans would be good, but I am not sure how much. Maybe 1 or 2 cups and then add double the amount of water. So 1 cup beans + 2 cups water or 2 cups beans + 4 cups water. I would use black beans or kidney beans, but I think any bean would work. Let me know if you have anymore questions and I hope you love the chili!
Thanks again,
Tieghan!
Oh and happy belated Halloween! 🙂
This is a lovely post, chili is the best fall comfort food. The pumpkin seeds are a great touch!
Thank you so much, Nik!!
Your photos are beautiful! I love the pumpkin seeds, I can just imagine all these textures together in one bite, YUM! : )
Thank you so much, Crystal!!
I love your chili on so many levels- pork shoulder, pumpkin and pumpkin seeds to boot! My husband is such a huge chili fan I need lots of recipes because I get bored easily. 🙂 I can’t wait to make it!
THANK YOU! 🙂
Fall is the perfect time for chili and I love those roasted pumpkin seeds!
Thanks Laura!
So perfect! I have a freezer full of pork & the pumpkins are still coming in from the garden. If you take requests?…pork meals. Just took our pig to processor & have a Ton of pork. & I like your take: recipes w/ a twist….Tieghan Twist, to cliche?
Thank you so much, Sarah!! Lucky you to have a freezer full of pork. I will have to start thinking up more pork recipes i guess! 🙂
Yum, yum, yum! Love the addition of the pumpkin seeds 🙂
Thanks so much, Jennifer!
Whoa, it’s like you read my mind! I was trying to figure out a good, festive chili recipe to make for some relatives tomorrow night. Nothing was speaking to me, and then this seemed like it was meant to be. So yep, it’s happening!
I hope this is a hit! THANKS!
You said it, sister! There’s nothing like a big bowl of meaty chili! Adding pumpkin to chili always makes for such a nice and unique flavor…and those pumpkin seeds? Perfecto!!
Thanks Julia! Have a fun Halloween tomorrow!
Loving the addition of pumpkin to this fall chili! Honestly, I have never cooked with fresh/raw pumpkin, but you are inspiring me to step outside of my comfort zone! (BTW, those bowls are ridiculously gorgeous!)
You have to cook with a fresh pumpkin, so good!
This chili is like the perfect fall dinner. Love everything about it!
Thank you so much, Anna!
Wow this chili looks insanely good….I love that you use shredded pork…and I’m with you I love chili on top of pasta. This is perfect for Halloween night.
Thanks lisa!! 🙂
So intrigued by this – cinnamon in the chili and on those pumpkin seeds – so unique! What a wonderful mix of textures and flavors
Thanks Shashi!! Hope you had a great Thursday!