Bats, Twigs and Things Chili
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
Total TimePrep: 35 min. Cook: 30 min.
- 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.