" GREAT HOMEMADE HALLOWEEN RECIPES "

" DEVILISH CHORIZO CHILI with HOMINY "

served with " CHEDDAR WITCH'S FINGERS "

Devilish Chorizo Chili w/Hominy

2 - 1/2 pounds uncooked chorizo sausages

1 pond ground beef

2 large onions, chopped

5 cloves garlic, minced

2 cans ( 7 oz. each ) diced green chiles

1/4 cup chili powder

1 teaspoon ground chipotle chiles

2 teaspoons chopped fresh oregano

1 teaspoon ground cumin

1 can ( 28 oz. ) crushed tomatoes

1 -1/2 cups ( 12 oz. ) ale or any hearty beer

2 cans ( 15 oz. each ) hominy, drained and rinsed

salt

SERVES: 8

Squeeze sausage from casings into a 6 to 8 qt. pan over high heat; discard casing. Add beef, onions and garlic. Stir occasionally over high heat, breaking sausage and beef into small pieces, until meat is browned and onion is soft, about 10 minutes. Spoon off and discard fat.

Add green chiles, chili powder, chipotle chiles, oregano and cumin. Cook, stirring 1 minute.

Stir in tomatoes, ale and hominy. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add salt to taste.

Cheddar Witch's Fingers

5 tablespoons butter

1/4 pound ( about 1 cup packed ) shredded extra-sharp cheddar cheese

3/4 cap all-purpose flour

2 tablespoons cornmeal

1 large egg

salt

30 sliced almonds

In a food processor or bowl, whirl or combine butter, cheese, flour and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.

Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 inch wide and about 14 inch long. Top another equal-sized sheet of paper and pat dough into 1/2 - inch thick circle. Whip with plastic and freeze minutes, or refrigerate up to 3 days.

Preheat oven to 375 F.

Peel off top paper and use a shape knife to cut the dough into 30 strips, each about 1/2 - inch think and 5 - inches long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your finger to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow " knuckle " lines in each finger, then press an almond " nail " into the tip. If you like, bend each finger in places to make it look knobby.

Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

MAKES: 30 ghastly little cheesy fingers

" TURKEY and HOMINY CHILI "

1 onion, chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

1 fresh jalapeno chili, seeded and minced

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

2 or 3 turkey thighs ( about 3 lb )

1 can ( 15 oz. ) hominy, rinsed and drained

1 can ( 28 oz. ) crushed tomatoes

Shredded jack cheese

canned sliced black ripe olives

thinly sliced green onions

salt and pepper

In a 4 - 1/2 quart or larger slow cooker, mix onions, bell pepper, garlic, jalapeno, chili powder, oregano and cumin.

Pull off and discard skin from turkey thighs, trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey.

Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high.

With a slotted spoon, transfer turkey to a plate. Skim and discard fat from liquid. When turkey is cool enough to handle, in about 10 minutes, remove from bone and tear into chucks. Return meat to cooker, cover and until hot, 10 to 15 minutes.

Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives and green onion. Add salt and pepper to taste.

Serves: 6 to 8

Notes: crushed tomatoes can be substitute with 2 cans of Rotel tomatoes and omit minced jalapeno.

Serve with warm cornbread.