Wednesday, October 31, 2007


Chili Con Carne (recipe in the comments)
Southern-style company corn bread
Carrots and celery

Iced and/or sugared spice cookies
Oh yeah, CANDY!
It should have been obvious from the beginning that M and I were destined to be married. Both our families served chili for Halloween dinner every year. We departed menu there (J had French bread and salad, M had corn bread with carrots and celery), but the entree unites us and we have eaten chili every Halloween that we have lived together (going on 12 years now!). We solve the menu diversions by making J's mom's chili and M's mom's sides (somehow we added the margaritas ourselves - smart, eh?).

Prep Notes
Difficulty: Moderate
Chopping: Onion, garlic, pepper
Time: About an hour (we made the cookies yesterday)
Make ahead: You can make everything ahead and reheat. I often make the chili to the point of adding the beans and do that part last minute.

J: "Is there a more Halloween-y meal?"
M: "The best chili in the universe and you can trust me because I've been ALL OVER the universe."
Mn: "A tradition waiting to happen."

1 comment:

J said...

Chili Con Carne – J's Mom and M & J
Serves 3 or 2 with lunch

Note: M and I almost ALWAYS double this recipe to have hearty leftovers.

1 large onion, small chop
10 cloves garlic, minced
1 lb. ground beef (we use 95% lean or buffalo)
1 can diced tomatoes, undrained
1 medium green bell pepper, small chop
1 t ground cumin
1 small bay leaf
1.5 T mild chili powder
.5 t dried basil
1.5 t salt
1 can kidney beans, drained and rinsed
5 shakes cayenne
1 T red wine vinegar

Sauté onion and garlic until golden. Add beef and brown, breaking up the meat as it browns. Add tomatoes, pepper, cumin, bay, chili powder, basil, and salt. Bring to a boil, reduce heat, and simmer UNCOVERED for 15 minutes. You can stop here and refrigerate the chili until you’re ready to finish.

Add beans. Simmer for an additional 15 – 30 minutes. Taste for salt and add cayenne and vinegar. You should not be able to taste vinegar.