Bats, Twigs and Things Chili Recipe

Bats, Twigs and Things Chili Recipe
Bats, Twigs and Things Chili Recipe photo by Taste of Home
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Bats, Twigs and Things Chili Recipe

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You'll want to serve up hearty portions of this chili before you set the kids loose to trick-or-treat. The edible bats are made from tortillas and take less than 10 minutes to bake. Make extra because they will go fast! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Cook: 30 min.

Ingredients

  • 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
  • GARNISHES:
  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bats, Twigs and Things Chili in Ultimate Halloween 2014 2014, p110

Nutritional Facts

1 cup: 278 calories, 11g fat (4g saturated fat), 38mg cholesterol, 1014mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 17g protein.

  • 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
  • GARNISHES:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bats, Twigs and Things Chili in Ultimate Halloween 2014 2014, p110

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