Monday, November 2, 2009

Pumpkin Chili Recipe

We had a Halloween Crop Saturday and Glenda made Pumpkin Chili. It was delicious. So she brought the recipe to share with you. The recipe was from Taste of Home.

Pumpkin Chili

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

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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