Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a large dutch oven on one side of the grill grate, close the lid and increase the temperature to 350 degrees F. Allow 10-15 minutes for the grill and dutch oven to preheat.
Using a long sharp knife, cut your pumpkin in half. Scoop out the guts of the pumpkin. Lay a sheet of parchment paper or tin foil on a baking sheet. Spray the parchment with non stick spray or brush with olive oil. Lay the pumpkin halves, cut side down, on the rimmed baking sheet.
Season the beef cubes with Traeger Sweet & Smoky Chipotle Rub. Drizzle the bottom of your dutch oven with olive oil. Stir in the garlic, onion, and bell peppers. Place the beef cubes on the grill grate next to the dutch oven. Put the baking sheet with the pumpkin halves on the other end of the grill. After a few minutes, stir the veggies in the crock pot and flip over the beef.
After a few minutes more, add the beef to the dutch oven along with the rest of the tomatoes, beans, and seasoning. Stir the contents of the dutch oven well and place the lid on top. Stir occasionally while your pumkin continues to roast.
Bake the pumpkin for about 90 minutes total. When pumpkin is done, the skin should yield to gentle pressure and the flesh should be soft. Remove the pumpkin from the grill and turn the temperature on the grill down to 225 degrees F. Allow the pumpkin to cool till it’s just warm.
Scoop out the flesh using a broad spoon and put it into the bowl of a food processor. Pulse the pulp till it’s smooth and even-textured.
Stir 1 cup of the pumpkin puree into the chili (you can add more if you like) and allow the chili to simmer for 4-6 hours, stirring occasionally, until the stew meat is tender.
Serve with sour cream, cheese, freshly diced white onions, or cilantro. Enjoy!