Halloween always makes me so nostalgic. I can remember my kids costumes through the last several years and it just gets me thinking about how fast they are growing up.
My daughter is now 11 and in 6th grade and I know it won’t be much longer before she feels too old for Trick or Treating. -Are you ever too old to trick or treat?? 😉
Also, my family and I are moving in a few short weeks and the current house we live in is where we raised all three of our babies. And it just hit me that this is the last Halloween that the kids will spend in the house they grew up in. *sigh. All right, I’ll stop moping. Let’s get on to this fun chili dish!!
After a chilly night of trick or treating I like to have a pot of something hot, fun, and comforting to enjoy for dinner. This Jack o’ Lantern Chili Pie totally hits the spot!
This is just a simple chili recipe with a pie crust cut into a jack o’lantern face laid over the top. The top of the crust is brushed with an egg yolk and red dye mixture to make it look orange and a little spooky.
My kids go nuts over the crust and totally fight over it until every last piece is gone!!
I hope you have a great Halloween this year. Cherish those memories!! And enjoy a fun Halloween themed meal when you get home like this Jack o’Lantern Chili Pie!! 🙂
This is the perfect cast iron skillet for this recipe:
- 1 refrigerated pie crust (I used Pillsbury)
- 1 egg yolk
- a few drops of red food coloring
- 1 1/2 pounds of lean ground beef
- 1 diced green pepper
- 1 8 oz can of tomato sauce
- 1 14 oz can diced tomatoes
- 1 c. water
- 1 box of chili mix. (We use Carrol Shelby's Chili Kit)
- 1 16 oz can of kidney beans, drained
- shredded cheese and sour cream for toppings (optional)
- Pre heat the oven to *450. Unroll the pie crust on an ungreased cookie sheet. Using a sharp knife, cut out a Jack o' Lantern face and use the scraps for the leaves on top.
- In a small bowl, mix the yolk and red food coloring together and brush it on top of the pie crust.
- Bake for 9 - 11 minutes.
- In the meantime, brown the ground beef in a large skillet. Add the diced green peppers and cook a few minutes longer. Add the tomato sauce, diced tomatoes, and water.
- Add the chili mix (We only use the large spice packet from the Shelby kit. The salt packet makes the chili too salty in our opinion and we don't like the masa mix. If you like it HOT, add the smaller cayenne spice packet)
- Stir thoroughly, cover and allow to simmer for 15 minutes. Add the drained kidney beans towards the end.
- Uncover and carefully top with the baked pie crust and serve with shredded cheese and sour cream if you like.
Try these other dishes for Halloween night: