Tonight, the UFC returns to Las Vegas after five weeks away in Abu Dhabi. The UFC Vegas 12 fight card is headlined by a middleweight bout between former champion Anderson Silva and “Primetime” Uriah Hall.
On this very last day of October, which is also known as “Halloween,” it is quite chilly (see what I did there) here in the northeast. My wife asked me to make a pot of chili, some comfort food, before we take the kids out for Trick-Or-Treating.
For today’s “Fight Night Feats” I am taking my ordinary chili and spicing it up just a bit. With today’s added kick I give to you the recipe for “Spooktacular Chili.”
This meal is a very easy meal to make. It is something that you can throw together and not worry about until you are ready to eat.
2 lbs. ground beef
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crush tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans or pinto beans, drained
1 tsp. pepper
3 tsp. chili powder (I use the McCormick’s Hot Chili packets)
hot pepper to taste, crushed cayenne
1 tsp. garlic salt
Here’s where I kicked it up a notch. I added 1 habanero and 1 jalepeno pepper as well (sliced)
In a large skilled, brown the ground beef. Drain well.
Combine all ingredients in a slow cooker, stir well. Cover and cook for 7 to 8 hours on LOW, or until done.
Top with shredded cheese and there you have it, Spooktacular Chili.