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Halloween Chili with Cheddar Shortbread Tombstones

Cheddar Shortbread Tombstones

It’s that time of year when spooky food is on the menu.

Chili is perfect for this time of year, and I decided to dress it up a little to make it Halloween friendly.

5 from 8 votes
Prep Time 15 mins
Cook Time 12 mins
Total Time 25 mins
Servings 4


  • 2 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/4 cups cold butter cut into cubes
  • 1 cup grated sharp cheddar cheese
  • 4 1/2 cups Your Favorite Chili Recipe OR Anne's Ultimate Veggie Chili Heated


  • Place all ingredients in food processor and process until dough resembles sand. With the food processor still on, drizzle in about 1 or 2 tablespoons of water, until dough comes together in a clump.
  • Wrap dough in plastic wrap and chill for at least two hours. Remove from refrigerator and let come to room temperature.
  • Preheat oven to 350 degrees.
  • Roll out dough to 1/4 inch thickness on a baking sheet that has been lined with a silicone mat or parchment paper. Cut out tombstone shapes that are about 2 inches wide and 3 inches tall. Remove excess dough between tombstone shapes.


10 mins
12 mins
22 mins