¾ pound ground pork
1 cup diced red onion (or your favorite onion on hand)
2 - 15.5 oz cans chili beans (hot or mild), undrained
1- 15 oz can of condensed soup, not diluted
2 - cans pumpkin puree (not pumpkin pie mix!)
1 jar chili sauce (find it by the ketchup)
2 tsp pumpkin pie seasoning
1 tsp cumin
½ tsp chili powder
Salt and pepper to taste
Hulled pumpkin seeds (optional)
Brown beef and pork in a large stock pot until completely cooked.
Drain fat if necessary.
Add remainder of ingredients and stir well to combine.
Cook over medium heat for at least 20 minutes and up to 30 minutes.
Serve garnished with pumpkin seeds.
This chili keeps well refrigerated for 5 days and can be frozen for up to 60 days.