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Pumpkin Chili
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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 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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |