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Pumpkin Chili

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

In a large Dutch oven, cook beef and onion over medium heat until no

Printed from tasteofhome.com May 16, 2008

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Pumpkin Chili cont.

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.