#SundaySupper: Hallowe’en Party

Welcome to another gorgeous Sunday and a fabulous #SundaySupper.

Firstly though I want to thank all of you who popped in last week to leave a comment on my various goodies.  

I so very much appreciate it and am getting back to you all as quickly as possible.  

This is a crunch time at work right now (report cards to be written and I LOVE my kiddos this year) and I am trying to not let anyone down.

This week’s theme is Hallowe’en party and I know from taking a look at some of the links names of my fellow participants that there are amazing treats to see.  Spooky, creative, fun…and mine is chilli.

What? What?  

That doesn’t sound very Hallowe’eny, does it?

Well, yesterday I mentioned in my Happiness Post that we’re still fairly new to holiday traditions what with having our kiddo only being 3 1/2.  However, I was thinking about Hallowe’en during my own childhood and what my mom used to do for my sister and I (WAY back in the ’70’s) for our pre-trick or treating dinner.  She always made chilli.  Sometimes in the slowcooker, sometimes on the stove top but always ready to warm and fill us before we hit the candy trail.

So for you today I have our new fav chilli.  A little bit of spice, a lot of flavour and very little effort to put together.

I came up with this recipe when I was faced with a bunch of tomatoes that had no  chance of ever ripening in our chilly days and frost-filled nights.

I also (cleaning up my cupboards recently) found a can of an ingredient that I love and almost never use-green peppercorns.

Currants, tumeric, cumin, chilli powder and a yellow pepper make this one of the prettiest chillis that you’ll encounter.

Ground beef, kidney beans and stewed tomatoes round out this dish.

A bit of simmering time and you’re ready to feed your little ghouls, goblins and of course princesses.


Thirty minutes on the stove top, a few crackers on the side and everyone is happy and tummies will have more in them than mars bars.




Want to make this in the slowcooker?  

Simply dump all the ingredients in (breaking the meat up with a spoon) the morning.  Set to low and turn on for 8-9 hours.  Voila!





#SundaySupper: Hallowe’en Party
  • 2 tsp olive oil
  • 1 cup chopped yellow peppers
  • 2 cloves minced garlic
  • ½ cup chopped celery
  • 2 cups chopped mushrooms
  • 2 cups chopped green tomatoes
  • ⅓ cup currants
  • 1 lb. ground beef
  • 2 T green peppercorns
  • 2 T tumeric
  • 2 T chilli powder
  • 1 T cumin
  • 19 oz drained kidney beans
  • 32 oz canned tomatoes
  1. Saute (in a large pot) all the vegetables until they are starting to soften, add in meat and cook until pink is gone. Add in spices and currants and finally the canned tomatoes and kidney beans.
  2. Let burble at medium heat for 30 minutes. This is even tastier if reheated the next day.






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  1. Tara says

    Chili is very Halloweeny to me, I used to either make that or Jambalaya but now we are invited out to a pizza party every year. I love your recipe!!

  2. says

    I’ve never really cared for green tomatoes (mainly because here in the south they are usually battered and fried and have a sort of a slimy texture to me). However, this is something that I think could change my whole view of green tomatoes. Look so good!


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