Halloween Cooking

Halloween cooking has always been a tradition in our family. We always cook up special Halloween dishes and treats for this holiday. The main course has always been to cook up a big pan of chili, and some breadsticks that my mother always called skeleton bones. Then of course the candy apples, spiced cider etc.
Here is a recipe for your own homemade Halloween chili and skeleton bones.

Halloween Chili
2 tablespoons oil
4 pounds ground beef
4 cups chopped onions
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons cayenne pepper
3/4 teaspoon ground cinnamon
1/4 teaspoon crushed red peppers
1 bay leaf
2 tablespoons minced garlic
4 bottles dark beer
2 cans whole tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon salt
1 tablespoon brown sugar
6 cups cooked red kidney beans or 4 cans, drained and rinsed
1 cup grated Cheddar cheese
1 cup finely chopped green onions
1/2 cup chopped fresh cilantro leaves

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, cayenne, cinnamon, crushed red pepper flakes, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, and brown sugar to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the cheese, green onions, and cilantro alongside as garnish.

Halloween: Skeleton Bones Bread
1/2 pk Frozen bread dough
1 tb Water
1 Egg, beaten
1 tb Poppy seeds

Instructions for Halloween: Skeleton Bones Bread
Thaw and let bread rise according to manufacturers instructions. Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17x11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck. Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders. With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F oven for about 15 minutes or until golden.