Cooking with Kimes Halloween Edition

Halloween is right around the corner, admittedly I don’t go all out...but I do like to have a few treats around! I took a poll asking what meal you’d like to have for Halloween night...chili won by a landslide!

 

Halloween Chili

Ingredients:

1 lb. of ground beef

1 onion - diced

1 red bell pepper - diced

4 cloves of garlic - minced

2 tablespoons chili powder

2 tablespoons of cumin

2 tablespoons of tomato paste

1 cup of beef broth

1 can of Rotel with chilies

1 (8oz) can of diced tomatoes in sauce

2 cans of kidney beans - drained

Salt & pepper to taste

Directions:

In a large, heavy bottomed pot (Dutch oven) heat a couple tablespoons of olive oil over medium heat. Add beef and brown, then add onion, bell pepper, and garlic. Cook until onions are softened and translucent. Add the rest of the ingredients and bring to a boil. Reduce heat to low, simmer uncovered for 30-40 minutes - stirring occasionally.

Toppings (optional): sour cream, shredded cheese, slices green onions, crushed chips, hot sauce.

Tip: you could easily toss these ingredients into a slow cooker and let it cook all day, then have it ready Halloween night!

 

Caramel Apples

 

These are soft caramel apples, nothing like store bought. The flavor is unbeatable and the caramel coating won’t break your teeth! Make them extra festive by topping the caramel with sprinkles, nuts, or crushed candy!

 

Ingredients:

 

6-8 Granny Smith Apples

Popsicle sticks or any stick

1 3/4 heavy cream

2 cups of brown sugar

1 cup of light corn syrup

4 tablespoons of softened butter

1/2 teaspoon of salt

1 teaspoon of vanilla extract

 

Directions:

In a large saucepan over medium heat, combine heavy cream, brown sugar, corn syrup, butter, and salt. Stir gently while mixture cooks until the butter is melted and combined. Once butter has melted, leave the mixture cooking on medium for about 25 minutes (or until mixture reaches 240°) - do not stir it. It will bubble up so make sure your pot is at least 3 qts.

 

While caramel is cooking, wash your apples well to remove excess wax coating. Then insert the sticks about 3/4 the way into the apples.

 

When the caramel reaches temperature, remove from heat and add the vanilla. Stir lightly and then let the caramel sit for 10 minutes to thicken.

 

Now you’ll dip and swirl your apples until lightly covered. Place apples on a silicone mat or buttered parchment paper to set. The caramel will pool under the apple and I think it makes it extra pretty. They will need to cool for about an hour.

You can leave them out, or wrap them in parchment bags for a cute witches broom treat for friends.

Happy Halloween from the Kimes kitchen to yours! Don’t forget to tag us @KimesRanchJeans or #CookingWithKimes

Celeste