Octoberfest Pumpkin Chili with Chili Garlic Bread

• 2 teaspoons olive oil
• 1 large sweet onion
• 1 large green pepper
• 1-2 jalapeno peppers
• 1 teaspoon minced garlic
• 1 lbs sweet Italian sausage
• 12oz Octoberfest Beer

• 1 40oz can of red kidney beans
• 1 28oz can crushed tomatoes
• 1 28oz can tomato puree
• 1/2 cup pumpkin puree
• 16oz beef stock

• 1/2 teaspoons coriander
• 1 teaspoons cumin
• 1/2 teaspoons salt
• 1/2 teaspoons pepper
• 1-1/2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• 2 teaspoons honey

• Taco blend shredded cheese
• Sour cream
• Tortilla chips
• Chili Garlic Bread (recipe below)

1. Heat the olive oil over low heat in a very large skillet and add the onion.  Cook until they are clear and soft.
2. Turn the heat up a notch and add in the green and jalapeño peppers and cooking a few minutes.  Add the garlic and cook a minute more.
3. Turn the heat up to high and add the ground sweet Italian sausage.  Add seasonings and cook until the meat is browned.
4. Now pour in your Octoberfest beer.  I used Sam Adams, but you can use whatever kind you like.  Turn the heat down a touch and let simmer for a few minutes, then stir in the honey.  Cook 1 minute more.
5. Meanwhile, add all your canned ingredients into your slow cooker and mix to combine.
6. Stir in the meat and beer mixture slowly.
7. Cook on low for 4-6 hours stirring about once an hour if possible.

Chili Garlic Bread

• Loaf of Italian bread
• Butter
• Garlic salt
• Taco blend shredded cheese

1. Preheat the oven to broil.  Line a baking sheet with parchment paper.
2. Cut the bread into slices and butter.  Sprinkle with the garlic salt and top with the shredded cheese.
3. Broil until the cheese is melted and the edges of the bread are golden brown – take care to watch this carefully because it will burn quickly!
4. You can serve this chili and garlic bread with a nice cold Octoberfest beer, of course!

Prepare this chili in the morning and let it simmer in the slow cooker all day for the best flavor. Now you know I  love my make-ahead freezer meals, so you can brown the meat and throw everything together in a giant ziplock bag and freeze it for later. When you want to serve it, just dump the whole frozen block into the crockpot and cook on low all day.