Witch Wanda's Scary Chili

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Rating:

(4 votes) 5 4

This is THE dish to serve for any halloween party! It is best when you put all of the seperate ingredents into their own containers. Add them into the pot slowly and announce to everyone what it is that you are putting into the pot. We like to start it just as the party begins and eat it toward the end of the party while we are sitting on the floor telling ghost stories.

Shared by ClaytonDavis,
Knoxville, Tennessee

Ingredients

  • 1 1/4 lb. ground goblin gizzards (ground beef 15% fat)
  • 1 med. eye of Cyclops (onion)
  • 15 oz. can soft shelled beetles (kidney beans)
  • 28 oz. can blood of bat (V-8 juice)
  • 1/8 tsp. pureed wasp (prepared mustard)
  • 1/4 tsp. common dried weed (oregano)
  • 1 dash Redtailed hawk toenails (crushed red pepper)
  • 2 tsp. ground sumac blossom (chili powder)
  • 1 tsp. hemlock (honey or sugar)
  • 1/2 C. fresh grubs (sliced celery)
  • 1 Tbs. eye of Newt (pearled barley)
  • 1 Tbs. dried maggots (uncooked rice)
  • Water from a stagnant pond (tap water)

Directions

Substitutions are in parentheses.

Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house or in a pot on the stove in your kitchen, 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.

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