Pumpkin Chili

I found a new recipe from a new cookbook, a gift from my secret sister at church that I thought I'd share with you to go along with one of my pumpkin patch photos. When I first saw this recipe, I thought what your probably thinking, pumpkin chili? But as I read the recipe, I can see where the pumpkin should cool down the hot parts, so since October is pumpkin month (in my book and house) it's worth a try, how about you?

Pumpkin Chili
3 pds. ground beef
1 med. onion, chopped
2 cans (16 oz.) hot chili beans
2 bottles chili sauce
2 cans (10 3/4oz) cond.tomato soup
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. sugar
1 tsp. salt & pepper (each)
1 tsp. chili powder
In a large dutch oven, cook beef and onion over med. heat till meat is browned, drain if needed. Stir in remaining ingredients. Add water if needed to reduce thickness. Bring to a boil, reduce heat. Cover and simmer for 1 hour. 11 servings.

I'll be trying this soon but won't mention the pumpkin in it, just to see if they can tell a difference. Oh, my pumpkin fudge was a huge hit! I brought what was left from the fall fun night to church and shared it with our Sunday school class, we have coffee during and they loved it, so if you haven't tried it yet or if you were waiting to see if I would, go ahead and make it, it will become a fall favorite for sure!