Pumpkin Chili
This unique chili freezes well...but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! They often are—we are a very close-knit family.—Betty Butler, Greencastle, Indiana
SERVINGS
|
11
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
10 min. |
COOK
|
70 min.
|
TOTAL
|
80 min.
|
INGREDIENTS
- 3 pounds ground beef
- 1 medium onion, chopped
- 2 cans (16 ounces each) hot chili beans
- 2 bottles (12 ounces each) chili sauce
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 11 servings.