- 3 pounds lean ground beef
- 2 cups solid pack pumpkin (or non-candied yams, drained and mashed)
- 2 cans red kidney beans (or chili beans or combination of the two)
- 2 medium onions, chopped
- 1 cup water, or more if needed
- 1 clove garlic, minced
- 1 or 2 cans chopped tomatos
- 3 tablespoons chili powder, or more to taste
- few dashes of tabasco
- 2 tablespoons sugar
- 2 teaspoons garlic salt
- 2 bay leaves
In a large iron dutch oven, brown ground beef, simultaneously softening chopped onions. Drain off excess fat. I have a friend that puts her browned ground beef in a colendar and runs hot water over it to remove all the fat. However, it removes much of the flavor, too.
Mash pumpkin (or sweet potatoes/yams) and add to browned ground beef and onion mixture.
Add chili beans.
Add light red kidney beans.
Add chili powder to taste. Start out with a couple of tablespoons. You can always taste it later and add more.
Add Bay Leaves.
Stir well, add about a cup of water and simmer over low heat for 1 to 2 hours. Do not let the chili dry out. Add more water if needed.
Remove bay leafs before serving. I like to make chili a day ahead of time and let the flavors marry overnight. Reheat before serving, adding a half cup more water if needed.
Serve in your favorite autumn bowls with crackers, garlic bread, or grilled cheese cut into small triangles.
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