Well, the weather has been cold and just right for chili making. And it’s October, so I thought we would try out some Pumpkin Chili. I was a little worried if this would actually be good or not, but it turned out really well. I usually don’t like chili that has a lot of meat or beans in it, but this was yummy.
- 3 pounds ground beef
- 1 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(I made my own using 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger and 1/8 tsp. allspice. I also had to make my own allspice by using equal parts of cinnamon, cloves, nutmeg and black pepper.)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 teaspoon chili powder
In a large pot or Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water or beef stock if desired to reduce thickness. ( Mine was a little think for my liking, so I added about 1 1/2 cups beef broth) Bring to a boil. Reduce heat; cover and simmer for 1 hour. I served mine with tortilla chips, shredded cheese and some hot sauce.