Ingredients:

1 1/2 pounds ground chuck
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can tomatoes, diced
1 small onion, diced
1 cup canned pumpkin
1 teaspoon chili powder
2 teaspoons sugar
½ teaspoon salt
1 bay leaf

Instructions:

Place the ground chuck in a Dutch oven over medium heat.  Brown the chuck 10 minutes or until no longer pink. Be sure to crumble the meat with a fork as it browns.  Drain off any grease well.  Return to the stove on low heat.  Stir in the drained kidney beans, the diced tomatoes and the diced onion. Fold in the pumpkin and mix to combine all the ingredients.  Sprinkle in the chili powder, sugar and salt.  Blend the seasonings in well.  Place the bay leaf into the pan.  Cook 1 1/2 hours on low.  Be sure to stir occasionally to help blend the flavors together.  Remove the bay leaf before serving.

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