Halloween Chili Food

SPOOKY HALLOWEEN CHILI

Steps:

• Mix ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.

HALLOWEEN CHILI

Steps:

• Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark. Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side. The real directions: Brown the ground beef in a Dutch oven over medium-high heat. Add the onion and cook until soft. Drain off any excess grease. Add the V-8 juice and kidney beans and bring to a boil. Add the oregano, rice, crushed red pepper flakes, chili powder, celery, sugar, barley, and mustard. Reduce the heat to a simmer and let cook until the barley is tender. Add water if needed during the cooking time. Serve hot. Recipe Source: Original author unknown.

HALLOWEEN CHILI

Steps:

• saute onions, pepper and garlic in oil until soft.
• stir in oregano, cumin, chili powder cook 1 minute and transfer to slow cooker.
• add remaining ingredients.
• cook on low for 7-8 hours.

HALLOWEEN CHILI

Steps:

• 1. Combine all dry seasoning ingredients in airtight glass container. This will keep for several weeks, so make it ahead of time.
• 2. Puree all the liquid ingredients together.
• 3. Brown the ground meat. Drain and rinse in a colander. Return to pan and heat.
• 4. Add the seasoning mix. Combine well. Add pureed mixture to meat. Mix well over medium heat. Simmer for 2 hours or put in crock pot and set on low until ready to serve.
• 5. We eat our chili over fritos with cheese. The reason that I puree the beans and rotel is to trick my family. They don't like "beans" or rotel tomatoes. The things a mother has to do!