It’s our annual Halloween Harvest Feast and once again I’m serving my Turkey Chili with Tamales! I can’t wait to dig in!
This brings me to Halloween. We usually have a big party, but since it’s during the week I’m keeping it short, small and sweet. I’ll be reaching back to my tried and true Halloween menu of Turkey Chili with Tamales. I buy chicken tamales from Costco and pour my homemade chili on top… it’s so good! And you can’t have turkey chili without chunky guacamole and homemade spooky chips. For the kids – lots of sweets and candy, it’s one of the few times during the year that I look the other way and let them indulge. Oh, most important for the adults – Halloween cocktails, my Blood Red Sangria to get us through the night of partying during the week and endlessly walking the neighborhood for treats.
Happy Halloween and Be Safe!
Ali in the Valley
Photo by: Michael Brian Photography
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Author: Alison Ball
3 tablespoons extra-virgin olive oil
1 medium yellow onion chopped
5 cloves garlic chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 12-ounce Mexican lager-style beer
1 14 1/2-ounce can tomatoes, with their juice
1 15 1/2-ounce can chili or kidney beans, rinsed and drained
Sliced scallions cilantro sprigs, avocado, sour cream, grated cheddar cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder and oregano and cook, stirring until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 5 minutes. Add the beer and simmer until reduced by about half, about 10 minutes. Add the tomatoes with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.
Guacamole and Spooky Chips
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Alison Ball
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas such as plain or whole wheat
4 pounds ripe Hass avocados (about 7), pitted, peeled, and cut into chunks
2 large tomatoes cut into chucks
1/4 cup freshly squeezed lime juice (about 3 limes)
1/4 teaspoon freshly ground pepper
1-2 serrano chiles stems and seeds removed, and minced
1/2 maui onion minced
2 tablespoons fresh cilantro leaves finely chopped
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, tomatoes, 1 1/2 teaspoons salt and the pepper, jalapeno and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.