Beef Chili:
3 tbsp. vegetable oil, divided
2 lbs. boneless chuck or sirloin, cut in ¾-inch cubes
1 cup chopped sweet onion
3 tbsp. chili powder
1 ½ tsp. garlic salt
1 tsp. ground cumin
1 tsp. oregano leaves
¼ tsp. ground red pepper
14 oz. can beef broth
6 oz. can tomato paste
¾ cup each: water and beer
2 (15 oz.) cans black beans, rinsed and drained
Shredded cheese, chopped green onion and sour cream for garnish

Icy Orange Pumpkins:
5 naval oranges
½ gallon vanilla-flavored frozen yogurt
30 oz. can Libby’s Easy Pumpkin Pie Mix
5 long cinnamon sticks

Heat 2 tbsp. oil in pot over medium-high heat. Add beef. Brown on all sides. Remove beef; set aside. Discard fat. Heat remaining 1 tbsp. oil in pan. Add onion and cook for 4 minutes, stirring. Stir in beef and remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, 1 ½ hours, stirring occasionally. Add black beans to pot just before serving. Top with shredded cheese, chopped green onion and sour cream.

For icy pumpkins, soften ½ gallon frozen yogurt. Fold in 30 oz. can Libby’s Easy Pumpkin Pie Mix. Refreeze overnight. Cut off tops of oranges. Hollow out oranges. Cut Jack-O-Lantern faces into each fruit. Pack pumpkin-flavored frozen yogurt into oranges, being careful not to let mixture ooze out of holes. Cut a hole into top of each orange cap. Place on top of oranges. Insert cinnamon stick through the hole. Freeze for at least 3 hours.