Aunt Lynn’s Halloween Chili

It’s not a Carre family Halloween without a big pot of my mom’s chili. Green Acres was in its prime in the 80s/90s and the Carre household became the central hub for pre and post trick-or-treating. Cousins from both sides (Carre and Hoban) would come out for the festivities - and the house would be hustle-bustle with family, friends, costumes - and chili!

Note from Lauren: You can also throw this into a bag of fritos with fixin’s for some walking tacos on 4th of July!

Ingredients

• Wick Fowler’s Texas Style 2 Alarm Chili Kit
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 can diced tomatoes
• Package of ground beef
• 1 can black beans
• 1 can kidney beans
• 1 can white beans
• *White rice, cooked according to instructions
• For toppings: Sour cream, shredded cheese, cilantro, chives, and whatever else tickles your fancy!
• *fun fact: mom eats her chili over rice - something she picked up while living in Bangkok, Thailand in her 20s.

Instructions

• Brown the meat and then drain the fat.
• Add the chili spice mix to the meat.
• In a separate pot, sauteé the onions and bell peppers.
• Add in the meat, 3 cans of beans (including the liquid from the beans), and the can of tomatoes (with juices).
• Simmer low for 1-2 hours. Serve over white rice, with toppings of your choice!