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Bewitched Chili

 Bewitched Chili
One pot and thirty minutes—yes, please. Kids and grown-ups love this warm-you-up chili for Halloween. —Janice Westmoreland, Brooksville, Florida
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope chili seasoning mix
  • 2 tablespoons sugar
  • 12 round blue tortilla chips, halved
  • 12 triangular blue tortilla chips

Directions

  • In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes
  • or until sausage is no longer pink, breaking up sausage into
  • crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix
  • and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes
  • to allow flavors to blend, stirring frequently.
  • Top each serving with two halved round tortilla chips and one
  • triangular tortilla chip inserted vertically into the chili between
  • the round halves to resemble a witch's hat. Yield: 12 servings (3
  • quarts).
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if

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Bewitched Chili (continued)

Editor's Note: necessary.
Nutritional Facts: 1 cup equals 230 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 744 mg sodium, 31 g carbohydrate, 6 g fiber, 9 g protein.