Halloween Chili Recipes

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HALLOWEEN CHILI



Halloween Chili image

A haunting chili recipe made with eye of newt, goblin gizzards, and other magic ingredients. But don't worry, it's not as scary as it sounds!

Time 50m

Yield 6

Number Of Ingredients 13

1 1/4 pound ground goblin gizzards (ground beef)
1 medium eye of cyclops (onion)
1 container (28 ounce size) blood of bat (V-8 vegetable juice)
1 can (15 ounce size) soft shelled beetles (kidney beans), rinsed and drained
1/4 teaspoon dried weed (dried oregano)
1 tablespoon dried maggots (uncooked rice)
1 dash red-tailed hawk toenails (crushed red pepper flakes)
2 teaspoons ground sumac blossom (chili powder)
1/2 cup fresh grubs (sliced celery)
1 teaspoon hemlock (sugar)
1 tablespoon eye of newt (pearled barley)
1/8 teaspoon pureed wasp (prepared mustard)
pond water (water)

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.

Nutrition Facts :

SPOOKY HALLOWEEN CHILI



Spooky Halloween Chili image

This spooky soup is great to eat before going trick-or-treating.

Provided by dfh98

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h10m

Yield 8

Number Of Ingredients 6

½ pound ground beef
2 (16 ounce) cans chili beans
1 (14.5 ounce) can stewed tomatoes
½ (10 ounce) package frozen corn
3 tablespoons apple cider
1 tablespoon chili powder

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.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 28.1 g, Cholesterol 18.1 mg, Fat 4.7 g, Fiber 6.5 g, Protein 12 g, SaturatedFat 1.4 g, Sodium 643.2 mg, Sugar 6.6 g

HALLOWEEN CHILI



Halloween Chili image

Yummy fall chili with Pumpkin,black beans and turkey. I found this in a slow cooker recipe book and made it for my friends while we were carving pumpkins it is soooo good, easy and filling!

Provided by MissSnacks

Categories     Turkey Breasts

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup onion, chopped
1 cup yellow pepper, chopped
4 garlic cloves, minced
2 tablespoons oil
2 teaspoons ground cumin
1 1/2 teaspoons oregano
2 teaspoons chili powder
2 (15 ounce) cans black beans, drained
2 1/2 cups cooked turkey
1 (16 ounce) can pumpkin
1 (14 1/2 ounce) can diced tomatoes
3 cups chicken broth

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.

Nutrition Facts : Calories 536.3, Fat 13.9, SaturatedFat 3.1, Cholesterol 66.5, Sodium 876.7, Carbohydrate 59.6, Fiber 16.9, Sugar 7.8, Protein 46.1

HALLOWEEN CHICKEN FAJITAS



Halloween Chicken Fajitas image

Fire up your Halloween dinner with spicy fajitas. Sizzling orange bell peppers and strips of cumin- and chili-spiced chicken get tucked into midnight blue corn tortillas, bringing the festive colors of the holiday to your table.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 1/4 pounds boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
2 teaspoons chili powder
3/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 orange bell peppers, thinly sliced
2 red onions, thinly sliced
2 cloves garlic, finely chopped
1 jalapeno, seeded if desired and chopped
12 blue corn tortillas
8 ounces sharp yellow Cheddar, grated
Lime wedges, avocado slices, fresh cilantro leaves and hot sauce, for serving

Steps:

  • Combine the chicken with the chili powder, 1/2 teaspoon of the cumin, 1 teaspoon salt and several grinds of pepper in a bowl and toss with tongs until well combined.
  • Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering and starting to smoke around the edges. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the skillet. Add the bell peppers and onions and season with the remaining 1/4 teaspoon cumin and 1 teaspoon salt. Cook, stirring often, until the peppers are softened and the onions are translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until softened, about 2 minutes. Return the chicken to the skillet, stir to combine and continue to cook until the chicken is very hot, 2 to 3 minutes.
  • Heat the tortillas according to the package directions, then top them with the Cheddar and chicken mixture. Serve with lime wedges, avocado slices, cilantro leaves and hot sauce on the side.

CHEESY CHILI



Cheesy Chili image

My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. -Codie Ray, Tallulah, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 9

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chiles, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon pepper
2 pounds Velveeta, cubed
Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Steps:

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

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