Bats, Twigs and Things Chili

Name: Bats, Twigs and Things Chili
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 12 servings.
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

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

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.