It’s that time of year when spooky food is on the menu.
Chili is perfect for this time of year, and I decided to dress it up a little to make it Halloween friendly.
I have always wanted to make savory shortbread, and so I thought these cheddar shortbread crackers would do well. In the shape of tombstones, of course. With the inscription on the tombstone in ketchup. SO easy and festive. I used small loaf pans – the perfect graveyard shape – to serve the chili.
Choose your favorite chili recipe or use our famous Ultimate Veggie Chili. This is the best vegetarian chili I have ever eaten. Heck it is even the best chili of any kind I have ever eaten. I even prefer it to chili with meat. Guy Fieri of Food Network fame tasted this chili when Anne competed on the Food Network show “Ultimate Recipe Showdown.” He said, and I quote: “I didn’t even miss the meat.”
CHEDDAR SHORTBREAD CRACKERS
2 3/4 cups all purpose flour
1/4 cup cornstarch
2 tablespoons sugar
1 teaspoon salt
1 1/4 cups cold butter, cut into cubes
1 cup grated sharp cheddar cheese
Place all ingredients in food processor and process until dough resembles sand. With the food processor still on, drizzle in about 1 or 2 tablespoons of water, until dough comes together in a clump.
Wrap dough in plastic wrap and chill for at least two hours. Remove from refrigerator and let come to room temperature.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thickness on a baking sheet that has been lined with a silicone mat or parchment paper. Cut out tombstone shapes that are about 2 inches wide and 3 inches tall. Remove excess dough between tombstone shapes.
Bake for 10 to 12 minutes, until lightly browned.
- 2¾ cups all purpose flour
- ¼ cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon salt
- 1¼ cups cold butter, cut into cubes
- 1 cup grated sharp cheddar cheese
- Place all ingredients in food processor and process until dough resembles sand. With the food processor still on, drizzle in about 1 or 2 tablespoons of water, until dough comes together in a clump.
- Wrap dough in plastic wrap and chill for at least two hours. Remove from refrigerator and let come to room temperature.
- Preheat oven to 350 degrees.
- Roll out dough to ¼ inch thickness on a baking sheet that has been lined with a silicone mat or parchment paper. Cut out tombstone shapes that are about 2 inches wide and 3 inches tall. Remove excess dough between tombstone shapes.
- Bake for 10 to 12 minutes, until lightly browned.
Other Halloween chilis:
Pumpkin Jalapeno Chili, Created by Diane
Halloween Chili Pot Pie, Reluctant Entertainer
Turkey Pumpkin Chili, Just a Taste
Slow Cooker Pumpkin Chili, Taste and Tell
