Heat some oil in a large Dutch oven and brown the ground beef, adding the onions while the beef is still a little pink. Cook until the onions are tender and transparent, 5-7 minutes. Add the Homemade Chili Seasoning Mix and cook for another minute or two.

Add the remaining ingredients, bring to a boil, reduce the heat to low, cover and cook for about an hour until the beans are tender, stirring occasionally to prevent bottom from burning. Add more chili powder and salt to taste.

Chili can be made in advance and refrigerated or frozen until ready to use.

Preheat the oven to 350 degrees F.

Place the pumpkin on a baking sheet with sides or in a casserole dish in case the pumpkin leeks. Ladle the chili into the pumpkin and place the pumpkin "lid" on top. Bake the pumpkin for about an hour, depending on the size. The pumpkin is done when a fork can be easily inserted into the flesh of the pumpkin.

Serve the Chili In A Pumpkin in the dish it was baked in. Be very careful if trying to transfer it to a serving dish or the bottom of the pumpkin might fall out! (This is more likely to happen the bigger the pumpkin is, less likely with smaller, individual pumpkins)

For serving, scoop some chili out along with some of the pumpkin flesh from the sides and top with sour cream, Cheddar cheese and green onions.