October 29, 2013

How to Style a Halloween Chilling Chili Buffet: Homemade Chili Recipe



My husband makes the best chili I've ever tasted. So much so in fact, that I never order it in restaurants for the fear it won't be on par! :)

So when styling my Halloween Chili Buffet, the natural choice was to cook his chili recipe, and today I'm sharing it with you. It's simple, unctuous and tastes awesome. And you can make it ahead of the party! ;)



It keeps well in the fridge (I've done for up to 1 week, but it may vary depending on your climate) and freezes beautifully. Recipe also doubles really well.


Halloween Chilling Chili Recipe - Serves 6 - 8

Ingredients:

* 5 cloves of garlic
* 4 chopped onions
* 2 green chilies (for a milder version take out the seeds) 
* 500 g minced beef (with 15 or 20% fat) not ultra-lean mince.
* 140 g tomato puree
* 1 heaped tablespoon of ground sweet paprika
* 1 kg chopped good quality tinned plum tomatoes or fresh.
* 250 g pre-cooked red kidney beans





Directions:

In a large saucepan with a tight-fitting lid, combine chopped onions, chopped garlic, chopped chilies and minced beef and let it sweat on a very low heat with a lid on for about an hour. Do not let the mixture fry, though. No need to add any oil as the mince beef release its own juices.

Add the paprika, tomato puree and then the tomatoes (tinned or fresh) in that order. Simmer this mixture on a very low heat for at least 2 hours. 

Add the pre-cooked kidney beans half an hour before serving. Heat can be added after serving with more chopped chilies, chili sauce or dried chili flakes.

Serve inside a cauldron and spooky printable tag for a wicked touch! ;)







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