Halloween Chili

Title:
Halloween Chili

Yield:
1 Servings

Categories:
Halloween




Ingredients:





 1 1/4 lb Ground goblin gizzards


          -(ground beef 15% fat)


     1 md Eye of Cyclops (onion)


     1    15 Oz. Can soft shelled


          -beetles (kidney beans)


     1    28 Oz. Can blood of bat (V-8


          -juice)


   1/8 ts Pureed wasp (prepared


          -mustard)


   1/4 ts Common dried weed (oregano)


     1 ds Redtailed hawk toenails


          -(crushed red pepper)


     2 ts Ground sumac blossom (chili


          -powder)


     1 ts Hemlock (honey or sugar)


   1/2 c  Fresh grubs (sliced celery)


     1 tb Eye of Newt (pearled barley)


     1 tb Dried maggots (uncooked


          -rice)


          Water from a stagnant pond


          -(tap water)






 Preparation : Substitutions are in parenthesis. Best made during the last


 phase of the moon, if that is not possible, just do the best you can in a


 softly lighted kitchen after dark. Brown the gizzards in an iron cauldron


 over a fire made from the siding off of a haunted house, add chopped eye of


 cyclops and simmer until the pieces of eye become translucent again, add


 blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At


 this time, add the common weed, maggots, toenails, sumac, grubs, hemlock,


 eye of newt and the pureed wasp. As it cooks you may want to adjust the


 consistency with pond water. You can tell it is done when the eye of newt


 swells and the vertical tan colored 'cats eye' appears on one side.


 Posted to MC-Recipe Digest V1 #252


 


 Date: Sun, 20 Oct 1996 07:13:09 -0700


 


 From: Greg Leonhardt