We’re going there.
It wouldn’t be fall without another chili recipe. If you’re anything like me, you want to try something new every season. Chili invites experimentation, and this time I went with a quick, spicy chicken version topped with beer biscuits — not just any beer biscuits, but pumpkin beer biscuits.
These steamy photos are the epitome of autumn: warm, comforting, and a little indulgent. The idea of diving headfirst into a bubbling pot of chili is tempting, though I’d probably burn my head off if I actually did.
I’m on a personal quest to find the best pumpkin beer to use here. Call me basic if you must — October is prime pumpkin season, and a beer that tastes like pie seems like the logical goal. Last year I wasn’t into pumpkin beer, which made me even more determined this year. So far I’ve tried a few that left me wondering, “Why doesn’t this taste like pie?” — yes, I realize how silly that is, but hey, flavor goals are valid.
Comfort food for the win. This dish is basically a biscuit-topped chili pot pie — the perfect communal meal for game day, Halloween weekend, or any chilly evening when you want something hearty and shareable.
I originally considered making an earlier pot pie-style chili recipe, but I knew this one needed a twist and to be baked in one large dish for easy serving. It’s ideal for a crowd and works well for parties where you want to feed several people without fuss.
The toppings are where chili really shines. For me, chili is as much about the accompaniments as it is about the base: queso fresco, sour cream or Greek yogurt, plenty of cheese, diced red onion, green onions, fresh cilantro, avocado slices, lime wedges, salsa verde, and crunchy tortilla chips or strips. Don’t skimp — the toppings transform the bowl.
This chili is flexible. I used chicken thighs, but you can swap in ground beef, turkey, pulled pork, short ribs, or any protein you prefer. If you’re short on time, make the biscuits while the chili simmers and place them on top just before serving, or bake them separately and drop them into individual bowls.
Spicy Chicken Chili with Pumpkin Beer Biscuits
Yield:
4
to 6 generously
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 red onion, diced
- 2 bell peppers, diced (orange and red)
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2/3 cup pumpkin beer
- 1 (28 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans
- 8 ounces tomato puree
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1/4 teaspoon freshly grated nutmeg
- Toppings: queso fresco, sour cream or Greek yogurt, green onions, diced red onion, cilantro, crushed red pepper, avocado, lime wedges, tortilla strips or chips
Cheesy Pumpkin Beer Biscuits
- 3 cups all-purpose flour
- 1/2 teaspoon granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 sticks (3/4 cup) cold butter, cut into tiny pieces
- 6 ounces sharp white cheddar, freshly grated
- 1 1/4 cups pumpkin beer
Instructions
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Season the chicken with salt, pepper, smoked paprika, garlic powder, cumin and cayenne. Heat a large stockpot over medium-high heat and add 1 tablespoon each of olive oil and butter. Add the chicken and brown on both sides, about 5 to 6 minutes per side, covered. Remove the chicken to a plate. Reduce heat to medium-low and add the remaining tablespoon of olive oil and butter. Stir in the onion, peppers and garlic and cook until softened, about 6 to 8 minutes.
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Shred or chop the chicken and return it to the pot. Add crushed red pepper and tomato paste and cook, stirring, for 5 to 6 minutes. Increase heat and pour in the pumpkin beer to deglaze the pot, scraping up browned bits. Stir in whole tomatoes, tomato sauce, pinto beans and tomato puree. Add chili powder, cumin, brown sugar and nutmeg. Bring to a boil, then reduce to a simmer, cover, and cook at least 30 minutes. Taste and adjust seasoning before serving.
Cheesy Pumpkin Beer Biscuits
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Cut butter into the flour until coarse crumbs form. Stir in grated cheddar. Make a well and pour in the beer, stirring just until combined. Use your hands if needed to bring the dough together.
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Pat the dough into a circle about 1 1/2 inches thick. Cut into rounds with a biscuit cutter and place on a baking sheet, or drop large spoonfuls onto the sheet. Bake 10–12 minutes until golden.
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To bake the biscuits on top of the chili: transfer chili to a large baking dish (at least 9×13 inches). Place dough rounds on top and bake for 15 minutes. Carefully lift the biscuits slightly to help the bottoms bake, cover with foil, and continue baking another 15 minutes or until biscuits are set. Check the bottoms before serving.
Main Course
Mexican
Did you make this recipe?
Tag your photos with #howsweeteats — I love seeing your versions!
This is exactly what I want to see on a Monday: warm, comforting, and full of flavor.