Halloween Eve Feast--Chili or Stew?
 

Decisions, decisions...gotta make something all warm, hearty and yummy for Halloween Eve but-what? Beef stew with gingerbread or chili with corn muffins? What'll it be? :yum:

coz I know you all care: beef stew with gingerbread has won the title! :king:

The crowd goes wild..!

That would have been my choice.
:yum:

I would have picked both... I'm a total food mixer.

Chili with cornbread. But, instead of corn muffins take a cast iron pan and bake a whole pan of cornbread :yum:

I would have gone stew, too.

Try making some chili with ground up lean turkey meat instead of beef. Slow cook it all day in a crock pot.. mmmm. Tastes amazing and is alot better for you! :yum:

OK--I highly recomend the gingerbread. Very yummy--just spicy enough without being overwhelming and complimented the beef stew very well. Was, all in all, a very good Halloween Eve dinner. Now, tonight...what? Is anybody cooking or are we just going for the Orgy of Candy? :ghost:

Well, if you ladies decide on the orgy of candy, you better invite this guy.
:3way:

mmmmmmmm chili. must go deer hunting this weekend!

I'd go with the chili & cornbread -- make the bread with whole kernels and roasted peppers!

I'll make the cornbread with whole kernals, buttermilk and sour cream--deal? (Yes, in a cast-iron skillet for all you cowboys out there.) :yum:

attagirl!

For our Halloween dinner, I made three bone-in hams on the rotisserie we have for our Weber bbq. I basted them every 20 minutes with a mixture of dark rum, butter, brown sugar, maple syrup & cassia cinnamon. They spun around for about 2 hours until they were nice and carameled (I usually do 3 hours, but I ran out of time), and man-o-man they were good!!
My aunt brought chili that was suuuuper good too.

I can't even think about what to make for dinner tonight. Probably McDonalds....ecchhh.

Boy, either stew or chili would be outstanding -- must file the gingerbread idea for future use. Of the premixed chili parts in supermarkets, I like Six Gun, and not Carroll O'Connor, though I generally mix my own chili powder, which is seriously easy to do in So.Cal. Pasillas, New Mexicos, or Anaheims for the base, like half a ton of cumin, cayenne or pequin for go-at-throttle-up -- and there's something called Red Savina I haven't taken the seal off the bottle yet for OhmyGawdGaspGasp chili.

For Halloween, I opened us a couple of cans and made canned chili w/marinara sauced spaghetti, whole wheat noodles and the marinara from Trader Joe's. I put the tomato paste back on the shelf, as the TJ "Sugo di Pomidoro" doesn't need any -- very flavorful, has some garlic and basil. Of course, the sauce got more garlic and about enough of Italian seasoning.

This neighborhood doesn't have much for trick-or-treaters. We opened the door twice the whole night, for a total of six people, all of them kinda tall for trick'r'treat.