Friday, November 13, 2009

Pumpkin Chili~ Tonia McConnell

This unique chili freezes well......but it still doesn't last around our farmhouse very long, especially when my five children ann 13 grandchildren are around! They often are---we are a very close-knit family.

3 pounds ground beef
1 medium onion, chopped
1 cup canned pumpkin
1 teaspoon salt
1 teaspoon pepper
2 teaspoons pumpkin pie spice
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
2 cans (16 oz. each) chili sauce
1 teaspoon sugar
1 teaspoon chili powder

In a large Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add remaining ingredients; stir to mix well. Add water if desire to reduce thickness. Bring to a boil; reduce heat and simmer 1 hour.

YIELD: 10-12 servings (11 cups)

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