Let’s be honest. And practical. Halloween is not the holiday to go all out in the kitchen whipping up a six-course feast.
By now you’ve carved the pumpkin, made final tweaks on the Honey Boo costume, and bought backup Butterfingers to refill the bowl. The last thing you should be doing is tending pots on the stove. What you should do is make chili for your friends and family instead.
Former colleague Jenny Rosenstrach and her husband Andy Ward, the smart set behind Dinner a Love Story, gave me the idea last year. Now that I’m back down South and getting my slow cooker on, I’m streamlining the idea even further by making a six-hour turkey chili powered with beer.