Atomic Pumpkin Ale Chili


4 lbs pork shoulder, trimmed and cubed into 1/2″ pieces 

  • 24 oz Voodoo Ranger Atomic Pumpkin beer 
  • 1.5 cans pumpkin puree or pure pumpkin 
  • 28 oz canned crushed tomatoes 
  • 1 can red kidney beans, rinsed and drained 
  • 1 can black beans, rinsed and drained 
  • 1 large yellow onion, diced 
  • 5 cloves garlic, minced 
  • 1 poblano pepper, stemmed, seeded and diced 
  • 2-3 serrano peppers, stemmed, seeded and diced 
  • 3-4 chipotle peppers, diced with adobo sauce 
  • 1/3-1/2 cup fresh ground chili powder (adjust to your taste) 
  • 3 Tbsp + 1 tsp mexican oregano 
  • 1 Tbsp pumpkin spice 
  • 1/2-1 oz bakers chocolate, finely chopped 
  • kosher salt and fresh cracked black pepper 
  • pinch of crushed red pepper flakes 
  • pinch of cayenne 
  • flour for dusting 



  • place a large dutch oven over med-high heat. Add a bit of oil. Dust pork with flour. Toss pork into dutch oven and brown in batches. 
  • Drain. Add pork back in the dutch oven. Add in the VooDoo Ranger Atomic Pumpkin beer, 1 tsp mexican oregano, chile powder, and chipotle peppers with sauce. Simmer for about 30 minutes. 
  • While pork is simmering, in another skillet over med-high heat, add in the poblano, serrano, garlic, onion, and crushed red pepper flakes. Season with salt and pepper. Cook for about 7-8 minuntes, until soft. Add in tomatoes and pumpkin puree. Cook for another 5-6 minutes. 
  • Dump veggie mixture into pork mixture. Add in remaining oregano. Simmer for 2 hours. 
  • After 2 hours, add in all the beans and most of the pumpkin spice. Then add in 1/2 oz of chocolate. Cook for 15 minutes. Taste and adjust. Both chocolate and pumpkin spice go a long way. So add in a bit at a time after, taste, and adjust if you need. 
  • Ladle into bowls. Garnish with a dollop of pumpkin yogurt (mix 1 cup greek yogurt, 1/4 cup pumpkin puree, pinch of cinnamon). And remember, chili is always better the next day.