HALLOWEEN CHILI

Halloween Chili image

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.

Provided by Joyce Lowery

Categories Chili

Time 2h40m

Number Of Ingredients 23

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Ingredients

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

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!

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