Halloween is almost here again, and chili is always popular at Halloween parties. This Halloween Slow-Cooked Chili recipe is a little different since it calls for Italian pork sausage, as well as ground beef, adding a spin to an old favorite.
No party is complete without a sweet treat, and you can’t go wrong serving these Pumpkin-Pecan Muffins. They’re not hard to make and taste great!
HALLOWEEN SLOW-COOKED CHILI
1 pound lean ground beef
1/2 pound bulk Italian pork sausage
1 medium onion, chopped (about 1/2-cup)
1 (28-ounce) can whole tomatoes, undrained, cut up
1 (15-ounce) can tomato sauce
1/2 cup water
2 teaspoons chili powder
1 to 1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 teaspoon dried cilantro leaves
1 (15-ounce) can spicy chili beans, undrained, or 1 can black beans (if you prefer unspicy), undrained
1 (15-ounce) can refried beans
1/2 cup shredded cheddar cheese
7 slices (1-ounce each) American cheese (for decoration)
In a 10-inch skillet, cook beef, sausage and onion over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain.
In a 3 1/2-to-4-quart slow cooker, mix beef mixture and all remaining ingredients, except cheeses. Cover; cook on low heat 6 to 7 hours or 3 hours on high heat.
At the end of cooking, sprinkle with shredded cheese on top of pot of chili; stir.
Using a Halloween-themed cookie cutter, cut out 7 pumpkin or other fun shapes from cheese slices. Top pot of chili with one cheese pumpkin cut-out and one on top of each serving. Serves 6.
PUMPKIN PECAN MUFFINS
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 cup chopped pecans
3 teaspoons baking powder
1 teaspoon cinnamon
Pinch of pumpkin pie spices
1/2 teaspoon salt
3/4 cup milk
1/2 cup canned pumpkin
1/3 cup oil
1 egg, well beaten
12 candy Halloween pumpkins (optional)
Heat oven to 350 degrees. Line with paper baking cups or grease a 12-muffin cup muffin pan.
In a large bowl, combine flour, sugar, pecans, baking powder, cinnamon, pumpkin pie spices and salt; mix well.
In a small mixing bowl, combine the remaining ingredients (except candies). Add to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.)
Divide batter evenly among paper-lined muffin cups or muffin tin. Bake at 350 degrees for 20 to 25 minutes or until tops spring back when lightly touched.
Immediately remove from pan, press a candy pumpkin in center of muffin (if used) and serve warm. Makes 12 muffins.
Note: 1/4 cup toasted chopped pumpkin seeds may be used instead of pecans.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
