Bats, Twigs And Things Chili

  1. In a Dutch oven, cook beef and chorizo over medium heat until no longer pink; drain. Stir in the cabbage, peppers and onion. Cook and stir until vegetables are crisp-tender. Add garlic; cook 2 minutes longer.
  2. Stir in the V8 juice, salsa, beans, tomatoes, consomme, 1/4 cup cilantro, chili powder, cumin and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  3. Meanwhile, with a 3-in. bat-shaped cookie cutter, cut out eight bats from each tortilla. Lightly coat bats with cooking spray; sprinkle with salt, cumin and chili powder. Bake at 350u0b0 for 8-10 minutes or until crisp.
  4. Ladle chili into individual bowls. Arrange a lime slice and bat on each; sprinkle with cheese, chow mein noodles and remaining cilantro. Serve with additional bats if desired.

ground beef, chorizo, green cabbage, banana pepper, sweet red pepper, onion, garlic, chunky salsa, pinto beans, garbanzo beans, tomatoes, condensed beef, fresh cilantro, chili powder, ground cumin, sugar, whole wheat tortillas, kosher salt, ground cumin, chili powder, lime slices, queso fresco, noodles

Taken from www.tasteofhome.com/recipes/bats-twigs-and-things-chili/ (may not work)

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