- 1 pound ground beef
- 1/4 pound uncooked chorizo or spicy bulk pork sausage
- 4 cups thinly sliced green cabbage
- 1 banana pepper, cut into 1/8-inch rings
- 1 small sweet red pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups spicy hot V8 juice
- 1 jar (16 ounces) mild chunky salsa
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes and green chilies
- 1 can (10-1/2 ounces) condensed beef consomme, undiluted
- 1/2 cup minced fresh cilantro, divided
- 3 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon sugar
- 2 whole wheat tortillas (8 inches)
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chili powder
- 12 lime slices
- 1 cup cubed queso fresco or Monterey Jack cheese
- Crispy chow mein noodles
- In a Dutch oven, cook beef and chorizo over medium heat until no longer pink; drain. Stir in the cabbage, peppers and onion. Cook and stir until vegetables are crisp-tender. Add garlic; cook 2 minutes longer.
- Stir in the V8 juice, salsa, beans, tomatoes, consomme, 1/4 cup cilantro, chili powder, cumin and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Meanwhile, with a 3-in. bat-shaped cookie cutter, cut out eight bats from each tortilla. Lightly coat bats with cooking spray; sprinkle with salt, cumin and chili powder. Bake at 350° for 8-10 minutes or until crisp.
- Ladle chili into individual bowls. Arrange a lime slice and bat on each; sprinkle with cheese, chow mein noodles and remaining cilantro. Serve with additional bats if desired. Yield: 12 servings.
Originally published as Bats, Twigs and Things Chili in Ultimate Halloween 2014 2014, p110
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