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Halloween Chili
Ingredients
- 1 1/4 lb grnd goblin gizzards: (grnd beef 15% fat)
- 1 med eye of Cyclops (onion)
- 15 ounce can soft shelled beetles: (kidney beans)
- 28 ounce can blood of bat: (V-8 juice)
- 1/8 tsp pureed wasp: (prepared mustard)
- 1/4 tsp common dry weed: (oregano)
- 1 dsh Redtailed hawk toenails: (crushed red pepper)
- 2 tsp grnd sumac blossom: (chili pwdr)
- 1 tsp hemlock: (honey or possibly sugar)
- 1/2 c. fresh grubs: (sliced celery)
- 1 Tbsp. eye of Newt: (pearled barley)
- 1 Tbsp. dry maggots: (uncooked rice) Water from a stagnant pond: (tap water) (Substitutions are in parenthesis.)
Directions
- Best made during the last phase of the moon, if which is not possible, just do the best you can in a softly lighted kitchen after dark.
- Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add in minced eye of Cyclops and simmer till the pcs of eye become translucent/soft again, add in blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add in 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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