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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 11 |
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This unique chili freezes well…but it still doesn't last around our farmhouse very long, especially when my five children and 13 grandchildren are around! Ingredients:
3 pounds ground turkey or 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 |
Directions:
1. 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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