Halloween Chili

Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.

Halloween Chili

I found this recipie on mrfood.com. It’s a really fun quick meal for trick-or-treaters of all ages.
Great for staying warm on those chilly brisk Halloween nights.
Total cooking time is about 40 minutes Serves 5

Ingredients

1 pound lean ground beef (this can be substituted with ground turkey too)
1 medium-sized onion, chopped
2 (15-ounce) cans kidney beans  undrained (try the unsalted)
1 (15-ounce) can tomato sauce (try the unsalted)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (I use just a dash of sea salt)
1/2 teaspoon black pepper
1 refrigerated rolled pie crust, from a 15-ounce package (you can also use your own pie crust recipie)

What Do I Do Next?

In a 10 or a 12 inch skillet, brown your ground beef or your ground turkey and onion over medium heat. Drain off any liquid in the pan and return you mixture to the skillet.

Add the rest of the ingredients all except for the pie crust and bring to a boil. After it starts to boil, reduce the heat and simmer for about 20 to 25 minutes. Remember to stir occasionally.

Preheat your oven to 425 degrees. Then take your pie crust that has already been rolled out and carve a pumpkin face with a knife. Place the crust on an ungreesed baking sheet.

Bake for 9 to 10 minutes or until the crust is golden brown. Immediately place the baked pumpkin face on top of the chili and serve right away.
Enjoy!

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