Halloween decorations have been up across the county for weeks now and plans are made for parties and get-togethers. Chili has been one of the most popular dishes served to guests for decades at these fun times. This Western Chili Con Carne is sure to become a Halloween favorite and for a little something sweet to finish, this Peanutty Halloween Cookie Pizza is sure to please everyone.
Western Chili Con Carne
1 1/2 pounds chopped beef
2 cups chopped onion
2 cloves garlic, minced
1 cup chopped red or green bell pepper
1 tablespoon bacon grease (if needed)
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 cup beef broth
2-3 tablespoons chili powder
3/4 cup shredded cheddar cheese
Brown beef in a deep skillet or Dutch oven; remove beef when browned.
Cook and stir onion, garlic and chopped pepper in skillet adding 1 tablespoon bacon grease, only if needed, for about 5 minutes or until soft.
Return meat to skillet or Dutch oven; add tomatoes, tomato paste, broth and chili powder.
Bring to a boil; cover and cook over medium heat for 25-30 minutes, stirring occasionally.
During last 5 minutes of cooking, sprinkle cheddar cheese over the top.
Makes 4-6 servings.
Peanutty Halloween Cookie Pizza
1 roll (16.5-ounce) refrigerated chocolate chip cookie dough or equal amount of your own
1/2 cup creamy or chunky peanut butter
1 cup Halloween-colored candy-coated chocolate candies
1/2 cup chopped, dry-roasted peanuts
1/2 cup creamy, ready to spread frosting
Heat oven to 350degrees. Line a 12-inch pizza pan with foil. Grease foil with shortening. Press cookie dough evenly in pizza pan. Press to form crust.
Bake 16-18 minutes or until deep golden brown. Cool completely for 30 minutes.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving tray. Spread peanut butter over crust. Sprinkle with candies and chopped nuts.
Place frosting in decorating tube and decorate cookie as you like.
Cut into wedges or squares.
Makes 16 servings.
