Halloween Open House Party

Trick-or-treating with friends ranks pretty high on my list of outstanding childhood memories. I can see my mom blinding speeding drivers with her flashlight like it was yesterday. I can recall the quick turnaround between my return home from school, doing any homework (from the mean teachers), and getting in costume and out the door.  

Let me make the night easier on you with this easy and delicious chili recipe that can be made the day before and reheated while the costumes are completed. I like to pair it with Highland Bakery’s jalapeño focaccia bread, chips, & guacamole. So this Halloween, invite your favorite ghouls and goblins over for a pre-party, throw the pot of chili on the stove, and ensure something more substantial than candy fills their bellies.

Bison Chili with Butternut Squash & Chickpeas
Serves 8
This healthy chili recipe is the perfect base for the impending candy overload.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 2 dried ancho chilis
  2. 2 cups beef stock
  3. 1 Tbsp olive oil
  4. 1.5 lbs ground bison or beef
  5. 1 large onion, chopped
  6. 8 oz mushrooms, sliced
  7. 1 Tbsp garlic, minced
  8. 1 Tbsp tomato paste
  9. 1 Tbsp chili powder
  10. 2 tsp dried oregano
  11. 1 tsp coriander
  12. 1 tsp cumin
  13. salt & pepper
  14. 1 bottle dark beer, preferably Mexican
  15. 28 oz can crushed tomatoes
  16. 2 cups butternut squash, cubed
  17. 1 can chickpeas, drained
  18. 1 can hominy, drained
  19. shredded Monterey Jack cheese, optional
  20. sour cream, optional
  21. Frito chips, optional
  22. cilantro, optional
Instructions
  1. Bring half of stock to a simmer, add chilis, and let steep for 10 minutes. Remove stems and seeds and blend until smooth.
  2. Add olive oil and ground bison to a large pot over medium heat and cook, stirring frequently, until meat is browned, about 6 minutes. Add onion, mushrooms, and garlic and continue to cook for about 5 minutes until softened. Stir in tomato paste and spices and season with salt & pepper.
  3. Return the meat to the pan, add beer, and simmer for about 3 minutes. Add tomatoes and stock and bring to a simmer.
  4. Add squash, chickpeas, and hominy and cook for about 45 minutes until squash is tender.
  5. Serve with desired toppings.
Adapted from Cooking Light
Adapted from Cooking Light
Atlanta Area Moms Blog http://www.citymomsblog.com/

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