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Spicy Bacon Pumpkin Chili

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 4 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 1/2 pound bacon
  • 1 pound ground beef
  • 1/2 pound cut up steak
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 1 teaspoon minced garlic
  • 1/2 large onion, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can cannelloni beans, drained and rinsed
  • 1 can (8 ounce) tomato sauce
  • 1 can (4 ounce) tomato sauce with garlic and onions
  • 2 cans (14.5 ounce each) petite diced tomatoes
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 1 can (15 ounce) pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Bacon salt
  • Cheese
  • 1 cup croutons
make it
Heat a large skillet over medium-high heat; cook bacon and remove.

In the same pan cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Cook steak same way and remove from heat and set aside.

Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent.

Add the green and red bell pepper and cook 5 minutes more.

While the beef is cooking, combine the kidney beans, black beans, cannelloni beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and Bacon Salt. Stir in the ground beef mixture.

Cook on Low until the chili is hot, 1 to 2 hours. Add more Bacon Salt to taste if desired. Serve topped with crispy bacon, cheese & croutons.
Notes
I added more bacon on top, and a slice of bacon sticking up so it looked like a cool garnish. Add sour cream for a creamy version.
Average Rating  (1)
Rated  by a cook on 10/3/2012 Amazing. Family Favorite and very easy to make
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