Main Dishes

Smoked Over-the-Top Pumpkin Chili

Name: Smoked Over-the-Top Pumpkin Chili
Prep time: 30 min
Cook time: 2 min
Total time: 3 min
Yield: Serves 8
Ingredients: 1 sturdy 10–12 lb pumpkin, with no cracks or soft spots; 1 tbsp olive oil, plus more for the pan; Rimmed foil roasting pan; Smoker-rated stainless rack that extends securely beyond both sides of the pumpkin; Heat-resistant gloves and a probe thermometer; 1 tbsp olive oil; 1 large yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 1 can (14.5 oz) fire-roasted diced tomatoes; 2 cans (15 oz each) kidney or pinto beans, drained; 1 cup low-sodium beef broth, plus more as needed; 2 tbsp tomato paste; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 cup plain pumpkin purée, optional; Kosher salt and black pepper; 2 lb ground beef, 80/20 or 85/15; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tsp kosher salt; 1 tsp black pepper; Shredded cheddar, sour cream, and sliced jalapeño, as desired; Green onion or cilantro, optional

A whole pumpkin catches smoky beef drippings, then becomes the serving pot.

Serves 8Prep 30 minCook 2–3 hrTotal About 3 hr

SmokerFall cookingFeeds a crowd

Print one-page PDFDownload PDF

Ingredients

Pumpkin and setup

1 sturdy 10–12 lb pumpkin, with no cracks or soft spots
1 tbsp olive oil, plus more for the pan
Rimmed foil roasting pan
Smoker-rated stainless rack that extends securely beyond both sides of the pumpkin
Heat-resistant gloves and a probe thermometer

Chili base

1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) fire-roasted diced tomatoes
2 cans (15 oz each) kidney or pinto beans, drained
1 cup low-sodium beef broth, plus more as needed
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 cup plain pumpkin purée, optional
Kosher salt and black pepper

Smoked beef

2 lb ground beef, 80/20 or 85/15
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
2 tsp kosher salt
1 tsp black pepper

To finish

Shredded cheddar, sour cream, and sliced jalapeño, as desired
Green onion or cilantro, optional

Method

Preheat and prep

Preheat the smoker for indirect cooking at 250°F. Scrub and dry the pumpkin. On a stable nonslip board, cut a wide lid at an angle, remove every seed and string, and lightly oil the cavity. Set the pumpkin in a rimmed roasting pan and keep it there for the entire cook and serving.

Start the chili base

Sauté the onion and bell pepper in oil for 5 minutes. Add garlic and cook 30 seconds. Stir in the tomatoes, beans, broth, tomato paste, spices, and optional pumpkin purée. Bring just to a simmer, then carefully ladle the hot base into the pumpkin.

Build it over the top

Gently mix the beef seasonings into the meat and form one loose, even loaf. Secure a smoker-rated stainless rack beyond both sides of the opening so it cannot tip. Center the beef above the chili. Insert a probe into the thickest center without touching the rack.

Smoke to temperature

Cook at 250°F with oak, hickory, apple, or pecan until the beef reaches 160°F, usually 2–3 hours. Go by temperature, not time. Stir the chili after 90 minutes and add broth if it gets too thick.

Crumble and finish

With heat-resistant gloves, lift the hot rack and beef together onto a rimmed sheet pan. Rest 5 minutes for easier handling, then crumble the fully cooked beef into the pumpkin. Stir and cook 20–30 minutes more, until the chili reaches 165°F.

Serve safely

Keep the pumpkin in its roasting pan. Ladle into bowls, add toppings, and scrape in tender pumpkin flesh if desired. If the shell sags, cracks, or leaks, do not lift it—ladle the chili into a Dutch oven. Refrigerate leftovers in shallow containers within 2 hours and discard the shell.