Scarecrow Chili Recipe

October Chili for Halloween

Restaurant Chili Recipe

I have no idea where or when I first got this Scarecrow Chili Recipe, nor do I know exactly where the name comes from.

What I do know is that the name gives an excuse for serving it during the month of October, especially as Halloween approaches.

Restaurant customers thoroughly enjoy this chili - food with a hearty flavor - but not too spicy.

Just add a small salad and you and your guests will enjoy a complete and nutritious meal.

Scarecrow Chili

Restaurant Chili Recipe

Preparation time: 15 minutes. Makes 4 quarts - 16 servings.



  • 3 pounds of lean ground beef (substitute chopped chicken or turkey if you wish)
  • 4 celery stalks, chopped
  • 2 medium onions, chopped
  • Two 46 ounce cans of tomato juice
  • Two 28 ounce cans of diced tomatoes, undrained
  • Two 16 ounce cans of kidney beans, rinsed and drained
  • Two 10 3/4 ounce cans of condensed tomato soup, undiluted
  • 1 cup water
  • 1/4 cup chili powder (try Ancho chili powder)
  • 3-4 tablespoons of brown sugar
  • 6 Bay leaves
  • Salt and papper to taste
  • 4 cups elbow macaroni, cooked and drained



  • In a Dutch Oven or large stock pot, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain
  • Add the tomato juice, tomatoes, beans, tomato soup, water, chili powder, brown sugar, bay leaves, salt and pepper
  • Bring to a boil
  • Reduce heat, cover and simmer for 30 minutes
  • Stir in macaroni
  • Cook, uncovered, 5 minutes longer or until heated through
  • Discard bay leaves and serve

Note: For a vegetarian version, omit the meat and use vegetables such as potatoes, carrots, frozen whole kernel corn or frozen okra. And to make it a high fiber offering, use whole wheat pasta if you like that product.

Enjoy your Chili and the company of those you share it with!


"Scarecrow chili is great to feed the little ones before treat-or-treating."