MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Chilli
Categories: Beef, Beans, Squash, Chilies
Yield: 11 servings

3 lb Ground beef
1 md Onion; chopped
32 oz (2 cans) Brooks hot chili
- beans; undrained
24 oz (2 bottles) chili sauce
21 1/2 oz (2 cans) tomato soup;
- undiluted
1 c Canned pumpkin
2 ts Pumpkin pie spice
1 ts Salt
1 ts Sugar
1 ts Pepper
1 ts Chilli spice mix

MMMMM--------------------------TOPPINGS-------------------------------
Corn chips
Shredded white Cheddar

In a large Dutch oven, cook beef and onion over medium
heat until no longer pink; drain. Stir in remaining
ingredients except toppings. Add water if desired to
reduce thickness. Bring chilli to a boil. Reduce heat;
cover and simmer for 1 hour. If desired, top with corn
chips and cheese.

Betty Butler, Greencastle, Indiana

Makes: 11 servings (2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... "Here's a rule I recommend-Never practice 2 vices at once."Tallulah
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