A delicious chili and appropriately themed and paired wine are the perfect duo to kick off your spooky Halloween celebrations.
By Michelle M. Winner
Hello Ghouls and Goblins. We’re here to help with your Halloween party entertaining. Let’s do a fa-“boo”-lous, hot-as-hell, savory chili from Engine Company 212 in Brooklyn, New York. And to put out the fire we found the perfect spook-tacular blood-red wine from Ravenswood’s founding winemaker Joel Peterson, himself rumored to have been chased by a flock of Ravens. We love that the bottle has some scary and “Poe-etic” artwork on the label in this new Ravenswood Storyteller Wine series so it will look really creepy on your buffet or bar. Just add lacy table cloths, goblets and candelabras. . . and serve with this devil-ously delicious chili from the hot shots at Engine Company 212.
- Note: You can double, triple or quadruple this recipe etc. to fit the number of guests.
- 2 lbs. ground beef
- 1 lb. Italian sausage, casing removed and crumbled
- 5 tbsp. vegetable oil
- 4 cups fresh or canned beef stock
- 1 teas. saffron threads (optional- you can also use paprika)
- 2 cups coarsely chopped shallots
- 2 tbsp. finely chopped garlic
- 10 oz. can green chilies chopped rough (or jalapeños)
- 1 teas. each : dried oregano, ground cumin, cayenne pepper, salt
- 2 tbsp. chili powder
- ground black pepper to taste
- 6 oz. can tomato paste
- 30 oz. can red kidney beans or garbanzos
- In a large heavy skillet, brown the ground meats in 2 tablespoons of the oil.
- Transfer to a 4 qt. pot. in same skillet ad beef stock and bring to a boil.
- Remove stock from heat, then crumble the saffron and add to the stock; set this aside.
- Add the remaining oil to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently so not to burn garlic; remove from heat
- To same skillet add the chilies and seasonings, stir together.
- Add the tomato paste and beef stock to the second skillet; mix together thoroughly then add this to the meat skillet and bring to a boil.
- Stir, reduce heat and simmer in a half- covered pot for 1½ hours.
- Add the beans 10 minutes before serving or add beans before party and transfer to a crock pot on the buffet or serving table on lowest setting.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)