Pumpkin Chili

There is a potluck for Halloween at work tomorrow and I’m making Pumpkin Chili – I’ve never tried it before so I’m hoping it’s as good as the recipe looks.  Want to try it along with me?  Here’s the recipe:

pumpkin chilli
2 lbs. lean ground beef
1 onion, diced
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans corn, drained
2 (14.5 ounce) cans fire-roasted diced tomatoes (undrained)
1 (15 ounce) can pumpkin
¼ cup Del Diablo Merlot (or other red wine of choice)
3 tablespoons chili powder
1 teaspoon minced garlic
½ teaspoon pepper
½ teaspoon salt
Beef broth, chicken broth, or water to thin the chili if desired
Optional (for serving): corn chips, sour cream, shredded cheese, or green onions
In a large skillet, cook beef over medium heat until no longer pink. Drain fat off of beef and transfer meat to a 5-6-quart slow cooker. Add remaining ingredients. Stir to combine. Cover and cook on low for 4-6 hours adding broth/water to taste.
Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.
Wish I could have found cute little cups like the ones in the picture to serve it in but I’ve settled for plain black cups.  Still appropriately festive right?  Hope it comes out good!