Every year we have chili at Halloween. Generally all the neighbors gather in one yard, consolidating candy and food, and await the kiddos. Sandy made it hard to plan, so we were all pretty much on our own. Plus Cal had homework. And don't even get me started on the science homework. At least not here. But still, I made chili, like I always do. And you're probably thinking, is she ever going to photograph anything besides soup? Maybe next week.

Lauren's Halloween Chili, slightly different every time

2-3 chicken breasts, cubed
1 onion chopped
cooking sherry
1 can cream style corn
2 cans great northern beans, drained
1 can white hominy, drained
add to taste:
   chili powder
   cumin
   brown sugar
   red pepper flakes
   garlic salt

Sauté onion in a bit of olive oil. Once translucent, add chicken cubes and sauté until golden brown. (Now. I wanted the chicken carmelized, but I also wanted it shredded, so once browned, I took the time to pull the cubes of chicken out to cool. You could just as easily leave the chicken cubed and in the pan.) Add sherry to deglaze the pan and reduce. Once the sherry has reduced, add corn, beans and hominy, along with the spices. If you've removed the chicken, shred it and add it back now. Bring to a boil and simmer on low for several hours so the spices meld.

Garnish with corn chips, cheddar cheese, and/or sour cream.

To my mind, the key to this dish is the sherry (always), the brown sugar (always), the cumin (always), and this year's generous helping of chili powder. It's always better when you put your own stamp on it.