halloween chili
(1 RATING)
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.
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prep time
40 Min
cook time
2 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- DRY INGREDIENTS
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried cilantro flakes
- 1 teaspoon coriander
- 1 tablespoon lawry's seasoning salt
- 1/4 cup mexene chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 package hot cocoa mix
- 1 teaspoon tony chachere seasoning
- 1 tablespoon minced onion flakes, dried
- 1 tablespoon flour
- WET INGREDIENTS
- 2 cans rotel tomatoes, undrained and pureed
- 1 can ranch style beans, undrained and pureed
- 1 can cream of celery soup
- 2 cups tomato juice
- 1 cup strong coffee
- MEAT
- 3 pounds ground beef
How To Make halloween chili
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Step 1Combine all dry seasoning ingredients in airtight glass container. This will keep for several weeks, so make it ahead of time.
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Step 2Puree all the liquid ingredients together.
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Step 3Brown the ground meat. Drain and rinse in a colander. Return to pan and heat.
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Step 4Add 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.
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Step 5We 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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