Spooky Halloween Chili

Directions

1. Lightly tap each egg on the countertop so tiny cracks form, but do not break the shell completely.
2. In a 4-cup measuring cup, pour warm water to the halfway mark. Stir in 1 teaspoon white vinegar and 6 drops red food coloring. Submerge the cracked eggs and chill for at least 2 hours.
3. Drain and peel the eggs. Slice each in half, removing the yolks. Place each half cut side up and use a large metal piping tip to punch a hole in the center. Turn the egg piece over and insert a pimento-stuffed green olive into the hole.
4. Keep the finished eyeballs chilled until serving time.
5. Cook the udon noodles according to package instructions. Drain and rinse with cold water to prevent clumping. Set aside at room temperature or cover and refrigerate if making in advance.
6. Cut each jumbo beef frank into two parts: a longer segment for a finger and a shorter one for a toe. To shape a fingernail, make two vertical cuts on the sides, a horizontal cut across the top, and a curved cut for the bottom nail bed. Then carefully lift off the thin fingernail slice.
7. Create knuckle details by cutting a long slit lengthwise down the middle of the finger piece, then adding one small slit above and one below the central line. Finally, make two tiny slits between the knuckle area and the nail.
8. For the toe piece, carve the nail similarly, but only add one set of knuckle slits (the central slit and two smaller ones).
9. Cook the finger and toe pieces using one of these methods: air fry at 380°F for 5 minutes, boil in water for 4–5 minutes, or microwave for 30 seconds (add time if necessary).
10. Warm 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and sauté until translucent, roughly 3 minutes.
11. Add the minced garlic and cook for 1 minute. Then add the ground beef, breaking it up with a spoon, and brown for 8–10 minutes.
12. Mix in 2 tablespoons tomato paste, the 28-ounce can of crushed tomatoes, and all the listed spices (chili powder, coriander, cumin, paprika, oregano, chipotle chili powder, salt, pepper). Stir in the beans, bring to a boil, then lower the heat and simmer for 30 minutes.
13. To serve, transfer about ¾ of the chili to a cast iron skillet or another serving vessel. Combine the cooked udon noodles with the remaining ¼ of chili left in the pot.
14. Pour the noodle-chili mixture over the chili in the serving dish and swirl the noodles into the chili. Scatter the finger, toe, and eyeball props randomly on top. Serve right away.