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halloween chili

★★★★★ 1
a recipe by
Joyce Lowery
Sterlington, LA

I make this chili at Halloween every year. It just started out as a way to help with my daughter-in-law taking grandkids trick or treating so that she didn't have to worry about something to feed them before getting them ready. Then it grew into a tradition with all kinds of halloween decorations and spooky food.

★★★★★ 1
serves 10
prep time 40 Min
cook time 2 Hr
method Stove Top

Ingredients For halloween chili

  • 1 tsp
    garlic salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    dried cilantro flakes
  • 1 tsp
  • 1 Tbsp
    lawry's seasoning salt
  • 1/4 c
    mexene chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    dry mustard
  • 1 tsp
  • 1/8 tsp
  • 1 pkg
    hot cocoa mix
  • 1 tsp
    tony chachere seasoning
  • 1 Tbsp
    minced onion flakes, dried
  • 1 Tbsp
  • 2 can
    rotel tomatoes, undrained and pureed
  • 1 can
    ranch style beans, undrained and pureed
  • 1 can
    cream of celery soup
  • 2 c
    tomato juice
  • 1 c
    strong coffee
  • MEAT
  • 3 lb
    ground beef

How To Make halloween chili

  • 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!

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