For your Halloween festivities, turn your guacamole into spookamole, your deviled eggs into deviled eyeballs and create party snacks to please big and little treaters and tricksters alike. Avocados are at their peak in the autumn and winter seasons in Mexico, ready to make ghoulishly and naturally green dishes. Create these delicious gore-d’oeuvres and watch your trick-or-treaters snap them up!
Also on the menu is this delightfully Bone Warming Chili!
Bone Warming Chile Recipe
- 1 tablespoon vegetable oil
- 1-1/2 cups chopped red onion, divided
- ¼ cup diced jalapeños
- 1 tablespoon minced garlic
- 1 pound ground beef
- 2 to 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 can (14 or 15 ounces) diced tomatoes
- 1 tablespoon all-purpose flour
- 1 can (15 ounces) kidney beans, rinsed and drained
- ½ teaspoon salt
- ¼ cup chopped cilantro, optional
- Coarsely grated cheddar cheese, optional
- 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
- In large saucepan over medium-high heat, heat vegetable oil.
- Set aside ¼ cup onion; add remaining onion and jalapeños to saucepan; cook and stir until soft, about 5 minutes.
- Add garlic; cook and stir 1 minute.
- Add beef, breaking into large chunks; cook and stir until no longer pink, about 10 minutes.
- Add chili powder and cumin; cook 1 minute.
- Stir in tomatoes and 1 cup water; heat to boiling, reduce heat to medium-low; cook 10 minutes, stirring occasionally. In small bowl, combine 1 cup water with flour; add to chili along with kidney beans and salt.
- Bring to a boil; cook, stirring occasionally, until thickened, about 5 minutes; stir in cilantro, if desired. To serve, ladle chili into bowls; sprinkle with reserved ¼ cup chopped onion and cheese, if desired.
- Top with sliced avocados.
For more fun Halloween stats, check out this Halloween Eats Infographic