Pumpkin Spice Chili

I decided to enter the chili cookoff at church this past weekend.  Since I do not like chili, I had to find a recipe that I could make that I might want to eat.  I went online and found this one on Taste of Home’s website.  It turned out great and I came in runner up in the medium heat category.  Not bad for my first try.  Enjoy!

Pumpkin Spice Chili:

2 lbs ground beef

1 medium onion

2 can hot chili beans

2 bottles chili sauce

2 cans condensed tomato soup, undiluted

1 cup canned pumpkin

2 t. pumpkin pie spice

1 t. salt

1 t. pepper

1/8 cup chili powder

1/8 cup hot sauce (like Frank’s)

In a large Dutch oven, cook beef and onions over medium heat until no longer pink.  Stir in remaining ingredients.  Add water if desired to reduce thickness.  Bring to a boil.  Reduce heat.  Cover and simmer for 2 hours.  Now I like a lot of heat, but feel free to leave out the hot sauce and not add as much chili powder.  Otherwise, enjoy!