Pumpkin Chili

Pumpkin Chili

This is good for warming your bones. On a cold winter night, a chilly autumn eve or anytime really. The ultimate comfort food. It had a sweeter taste to it and is mild. My kids love this over traditional "hot" chili. It can be done in a pot on the stove or in the crock pot.

3 lbs ground beef (cooked)

1 medium onion, chopped

1 cup canned pumpkin ( I process pumpkins in the fall and freeze it so I can use fresher pumpkin)

1 tsp salt

2 tsp pumpkin pie spice

2 cans condensed tomato soup

2 16oz cans of chili sauce

1 tsp sugar

1 tsp chili powder

2 cans kidney beans

In a large pot cook your beef and onion until the meat is no longer pink. Add remaining ingredients and mix well. Simmer 1 hour. Water can be added to reduce the thickness if needed.

If using a crock pot cook your meat and onions before adding to the crock and set on warm for 6-8 hours or high for 2-4 hours. 

I make a box of elbows and make chili mac either the same day or for left overs. Corn bread is good with it too. Because it's a sweeter chili I like a less sweet bread like Italian or peasant bread.