Pumpkin Chili

Everyone loves two things in the fall: pumpkins and chili.  So why not combine the two?!  This recipe is not your traditional chili recipe, but it's delicious nonetheless.  I first tried it last fall when my aunt was visiting.  She had it simmering on our stove top when we arrived home from work.  (That was the best!) I recently made it myself, but with a few alterations to the recipe - some on accident, some on purpose!  Mainly, I added Bloody Mary mixture to 1) tame down the pumpkin flavor a tad and 2) make the chili go further.  That was a great addition, in my opinion!

If you're a pumpkin lover (who isn't...especially in blog land), I promise, this will become a fall staple in your house!  Spoiler alert: it's super simple, too!

What You Need:

1 pound of ground beef

1 medium yellow onion, diced

1 can of pumpkin (original called for 1 cup; I accidentally used the whole can)

2 teaspoons pumpkin pie spice

2 can of tomato soup

2 cans of chili beans, with liquid

2 can dark red kidney beans, drained and rinsed

2 12-oz bottles chili sauce

1 teaspoon of sugar

1 teaspoon of chili powder (or more, to taste)

1/4 to 1/2 bottle of Bloody Mary mix, depending on how thin you prefer your chili

salt and pepper to taste

What To Do:

1. In a large Dutch oven, cook ground beef and diced onion until meat is no longer pink.  Drain.

2. Add remaining ingredients and stir to mix well.

3. Bring to a boil, then reduce heat and simmer for one hour. 

That's it!  I told you it was easy. ;)  Serve with a loaf of sliced French baguette bread.
Serves: 6 to 8 adults