1 pound bacon
1/2 cup chopped onion
2 cloves garlic, minced
1 (14 ounce) can grilled pizza sauce
2 (14 ounce) cans stewed tomatoes, chopped
1 (14 ounce) can stewed tomatoes, sliced
1 (14 ounce) can canned chili beans with liquid
1 (6 ounce) can tomato paste
1 (1 ounce) package dry onion soup mix
2 3/4 cups water
1 (24 ounce) can pumpkin puree
1 (8 ounce) can sliced mushrooms
1 (4 ounce) can sliced ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
ground black pepper to taste
2 (15 ounce) cans tomato paste
2 maraschino cherries, chopped
salt and pepper to taste
In a large skillet, cook bacon until crisp, but not brown. Drain grease left in pan. Stir in onion, garlic, pizza sauce, tomatoes, ham, cheese, onion powder, pepper, cherries and salt and pepper to taste. Season with basil and oregano, scraping the bottom of the pan. Stir in brown sugar and chili sauce. Pour over chicken, meat and vegetables from package. Cover, and cook 5 minutes, stirring frequently.
Remove the foil from the kettle. Heat water and chili sauce in microwave oven to boiling. Heat to a boil in 2 1/2 (1 pound) drumsticks. Remove drumsticks, and stir sauce through. Stir in tomatoes, mushrooms, olives, basil, oregano, sage, rosemary, thyme, oregano, sage, rosemary, thyme. Allow mixture to simmer 5 minutes.
When sauce has finished simmering, stir in crushed tomatoes, bell peppers, corn seeds, and olives. Simmer 1 hour. Stir in pumpkin puree, mushrooms and basil. Cover, and simmer 10 minutes. Stir in tomatoes, orange zest, lemon juice and pumpkin pie filling.
Return mixture to a boil, and bring to a boil. Remove from heat, and stir in fresh tomato paste, brown sugar, chili sauce, bell peppers, corn, olives and assorted spices. Cover mixture, and simmer 5 hours in heat.