Tuesday, October 28, 2014

A Very Chili Halloween

The evening air is brisk, darkness is falling earlier and earlier, and the leaves are in full transformation - for Halloween is just two days away. 

Whether you’ll be romping the neighborhood with your little goblins or divvying out the tricks and treats,

Halloween is a ghastly good time for all. 

But don’t let the insanity of rushing home from work and the whole dinner thing spoil your haunt. 
Since you know well in advance that you’ll be snitching the available edibles from the bag or the bowl, why not kick off your week of sugar highness with something healthy.

A big pot of chili can be prepared the night before and will certainly ward off any ghoulish hunger pains before or after the big event. 
Plus, chili is always better the second day after all of the spices and ingredients have had a chance to meld.

Here is my long-time recipe for chili - I even won a people’s choice award once.  
I love that it’s really simple, has lots of chunkiness to it, and you can vary the degree of hotness just by amping up a few of the spices.

Chili con Carne
1 ½ lbs. lean ground beef or turkey
1 cup chopped sweet onion
1 cup chopped bell pepper, any color
¾ cup water
1 can condensed tomato soup
2-3 tablespoons chili powder
½ teaspoon salt
¼ teaspoon ground black pepper
A few glugs of hot pepper sauce
2 garlic cloves, minced
4 oz. can of green chiles
28 oz. can of diced fire roasted tomatoes, undrained
6 oz. can of tomato paste (Hunt’s)
2 cans of dark kidney beans, drained

Brown beef or turkey and drain.  In a large saucepan or Dutch oven, add all ingredients, except beans.  Stir well and bring mixture to a boil. 
Reduce heat, then simmer for 1 ½ - 2 hours, stirring occasionally.  Stir in beans toward the end and simmer until they are heated.  Makes six, 1 ½ cup servings.

The house is decorated; dinner is all set – now for my costume.  Hmmm….

 I know!  I’ll be a Cowgirl this year…J

Have a frighteningly great week!

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