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! —Betty Butler, Greencastle, Indiana
Ingredients
- 3 pounds ground beef
- 1 medium onion, chopped
- 2 cans (16 ounces each) hot chili beans, undrained
- 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
Reviews
We really enjoyed this! I was definitely a little skeptical but we enjoyed the unique flavors and the richness of the flavors. It's definitely a chili recipe we will make frequently!
This chili recipe wasn’t bad but it also wasn’t good. In my family’s opinion it is definitely over rated in the reviews.
My DH doesn't care for sweet dinner foods, so I omitted the chili sauce and the sugar. He said it had an unusual taste but ate two bowls of it. I believe my stomach reacted to my indulgence of too much beef and acid from the tomato soup as part of my dinner reappeared later that evening. Otherwise, it was a nice change from regular chili.
I made this for a little church chili cook off and won first prize I used regular kidney beans and sweet chili sauce also added brown sugar and paired it with pumpkin corn bread. Its a real winner.
YUM! What a fun and different take on chili. Didn't know how my husband would react to a sweeter version of one of his favorite meals. He LOVED it. Great autumn recipe...i plan to make this fall. Score!
My family thought it tasted like a manwhich. We're putting the leftovers on hamburger buns.
The sweetness reminds me of a Cincinnati chili.
I tried out this recipe for an autumn themed dinner. Everyone loved it!
This was delicious. I made substitutions and it was still great. I used 1 pound 10 oz ground turkey because that's how much I had. 1 can of 10 oz tomatoes because I didn't have condensed soup. 1 bottle chili sauce. 1 can hot and 1 can mild chili beans as another reviewer suggested. Added a chopped up carrot to use up extra veggies I had. And I used 1/4 brown sugar plus added a clove of garlic. This was absolutely delicious.
I think this is the first time I've ever made chili. Not being one who craves "spicy", I used mild beans and instead of a tsp of white sugar, I used about 1/3 cup of brown sugar. It's just the right blend. I might not add a whole tsp of pepper next time, but the amount in the recipe adds flavor with a bit of a mild kick. I think next time, I will add the whole can of pumpkin for even more flavor, rather than dump the remainder down the disposal. Thanks for the recipe! Can't wait to top it off with a little cheese!