Recipe for Halloween Chili 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 lb ground goblin gizzards: (ground beef 15% fat)
1 med eye of Cyclops (onion)
15 oz can soft shelled beetles: (kidney beans)
28 oz can blood of bat: (V-8 juice)
1/8 tsp pureed wasp: (prepared mustard)
1/4 tsp common dried weed: (oregano)
1 dsh Redtailed hawk toenails: (crushed red pepper)
2 tsp ground sumac blossom: (chili powder)
1 tsp hemlock: (honey or sugar)
1/2 cup fresh grubs: (sliced celery)
1 tbl eye of Newt: (pearled barley)
1 tbl dried maggots: (uncooked rice)
Water from a stagnant pond: (tap water)
Instructions:
Instructions: Best made during the last phase of the moon, if that 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 chopped eye of Cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add 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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