Scare up some Halloween chili for Midway Monsters

There's nothing quite like an upcoming game with the Cleveland Browns to snap you out of your two-game losing streak funk. Coach Eric Mangini brings his floundering team to Chicago next week, and the Bears are looking to scare up a big win.This weekend's frightfest would not be complete

without two hearty chilies to bring you back to life.

To honor Bears Hall of Famer Harold "Red" Grange, the man so quick and elusive he was nicknamed the "Galloping Ghost," we have the created a lean Galloping Ghost Chili. This chili has ground bison at its core, with a taste of barbecue sauce, and harks back to a simpler time when the "Ghost" trotted in these plains.

On the Browns side, we have the Mangini Maniacs Chicken Cacciatore Chili, which spices up a traditional cacciatore into chili territory in a very satisfying way. But why "Maniacs"? Because you'd have to be out of your mind to come face the Bears THIS week!

GALLOPING GHOST CHILI

This chili is made with ground bison, an all around healthy meat option that is low in fat and high in protein. Ground bison is readily available at Whole Foods in the meat department. The chili is easy to make but full of deep flavors and lots of chili peppers. We've used fresh poblano pepper and ancho chili powder - which is the dried version of the poblano. We've also thrown in some chipotle seasoning and barbecue sauce for a smoky heat.

Lineup:
1 (28 oz.) can whole, peeled tomatoes
2 lbs. ground bison or buffalo
1 onion, finely diced
1 poblano pepper, diced
4 cloves garlic, minced
1 tablespoon chipotle seasoning mix (recommended: Mrs. Dash)
1 tablespoon ancho chili powder
2 teaspoons coarse salt
1 teaspoon black pepper
1 cup barbecue sauce
1 cup water
2 tablespoons Worcestershire sauce
1 (14.5 oz.) can pinto beans, rinsed and drained

Playbook:

Put the tomatoes in a food processor or blender. Pulse 5 times or until tomatoes are broken up but still chunky. Set aside.

In a large stockpot over medium heat, brown the bison with the onion and poblano pepper. Drain any fat. Add garlic, chipotle seasoning, ancho chili powder, salt and pepper. Add the pulsed tomatoes, barbecue sauce, water, Worcestershire sauce, and beans. Bring mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.

Special Teams:

Corn chips

Shredded sharp cheddar

Chopped onions

MANGINI MANIACS CHICKEN CACCIATORE CHILI

This is a cacciatore-style chili, featuring chunks of white and dark chicken in a rich tomato wine sauce, with peppers, onions and mushrooms. Cacciatore in Italian means "hunter," and we are definitely on the hunt for a win this week. The traditional peppers in this dish have been kicked up with hot chilies, so if you're a milder chili lover, omit the jalapenos and red pepper flakes.

Lineup:
3 tablespoons olive oil
1 (2 lb.) package boneless, skinless chicken thighs, cut into small pieces
1 (1.5 lb.) package boneless, skinless chicken breasts, cut into small pieces
1 large onion, diced
2 large green peppers, diced
2 jalapenos, minced
1 lb. sliced mushrooms
6 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 cup dry white wine
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 teaspoons coarse salt
1 teaspoon black pepper
1/4 cup fresh basil, shredded

Playbook:

In a large stockpot, heat the olive oil. Brown chicken in oil. Add onion, green peppers, jalapenos, mushrooms and garlic. Cook for 8-10 minutes or until vegetables have softened. Add crushed tomatoes, white wine, oregano, red pepper flakes, salt and pepper and stir well. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally for 30-40 minutes. Stir in basil and serve.

Special Teams:

Grated parmesan cheese

Garlic parmesan crackers