Happy September 1st!!! It’s officially spooky season
A quick, easy, and indulgent chili perfect for cozy fall gatherings, enriched with a secret kick of cocoa powder and cinnamon.
Happy September 1st!!! It’s officially spooky season! You know what that means—baking pumpkin-flavored everything and cozying up to the scents of fall. But let’s get real, one of my absolute favorite traditions is whipping up a big ol’ pot of chili while we dive headfirst into ghost stories and horror flicks. I remember one year my buddy and I got so wrapped up in our “spooky chili showdown” that we forgot to let the beans soak overnight. SO EMBARRASSING, right? But we improvised, added a splash of alcohol-free beer (because, you know, it’s a kitchen magic trick), and created something that virtually turned into a Halloween legend among our friends. So grab your cauldron—I mean, pot—and let’s create some comforting, spine-tingling chili that’ll have you howling with delight.
WHY YOU’LL LOVE THIS RECIPE
- Quick and Easy
- Throw it together in under 40 minutes, perfect for a busy weeknight.
- Budget-Friendly
- Using pantry staples means your wallet stays happy, too.
- Crowd-Pleaser
- This chili is kid-approved and adult-approved, making it a hit for family gatherings or Halloween bashes.
- Freezer Friendly
- Make a double batch and stash some for later nights when you want cozy comforts without the fuss.
- The Secret Kick
- We’ve added a touch of cocoa powder and a dash of cinnamon—trust me, it’s UNREAL how good it makes this chili taste.
INGREDIENTS NEEDED AND HOW TO MAKE IT
Ingredients Needed:
- Base Ingredients
- 1 lb ground beef (or turkey, if you’re feeling lean)
- 1 medium onion, diced
- 2 cloves garlic, minced (fresh is best)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups beef or vegetable broth (homemade if possible—extra points!).
- Spices
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon (you heard me!)
- Salt and pepper to taste
- A touch of cocoa powder (trust me!)
- Toppings
- Shredded cheese
- Sour cream
- Diced green onions
How to Make This Recipe?
Step 1: Brown the Beef
Start by heating a large pot over medium-high heat. Add the ground beef and let it sizzle until browned (about 8-10 minutes). Don’t skimp on the browning; you want that flavor! Drain off any excess fat and then toss in the diced onion and minced garlic. Cook until the onion is fragrant and tender, around 4-5 minutes.
Step 2: Add the Goodies
Mix in your crushed tomatoes and broth—this is where the magic happens! Stir in the beans. Don’t forget your spices: chili powder, cumin, smoked paprika, and that mystical cocoa powder. Trust me, it’s a flavor bomb waiting to happen! Bring this mixture to a gentle simmer.
Step 3: Simmer Away
Reduce the heat to low and cover. Let it simmer for about 20-30 minutes, stirring occasionally. This is when the flavors meld together for SO MUCH GOODNESS. What you’re looking for is a rich, thick consistency that almost feels like a warm hug.
01Ingredients
Base Ingredients
Spices
Toppings
02Method
- Preparation
- Cooking
- Simmer
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0 OF 10 DONE03Recipe notes
- 01Once cooled, transfer leftovers to airtight containers and keep in the fridge for up to 4 days. Freeze the chili in freezer bags for up to 3 months.
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HOW TO STORE IT & EXPERT TIPS
How to Store It:
Once cooled, transfer any leftovers to airtight containers and keep them in the fridge for up to 4 days. Want to stash some for later? Freeze the chili in freezer bags for up to 3 months. Just make sure to label them, or you might end up with a surprise pink goo in a bag! To reheat, simmer on the stove or microwave, adding a splash of broth if it’s too thick.
Expert Tips:
- Add leftover veggies
- Got some bell peppers or zucchini sitting in the fridge? Dice ‘em up and toss them in at the same time as the beans.
- Spice it up
- If you like it hot, throw in some diced jalapeños or your favorite hot sauce.
- Swap it up
- No beef? No problem! Use lentils for a hearty veggie option or swap in some shredded chicken.
CONCLUSION
This chili is the kind of dish that transforms your kitchen into a cozy, bubbling cauldron of warmth and love. With easy prep and the magic of flavors mixing together, you’re bound to have a hit on your hands for supper, especially when the leaves start changing. If you try this, hit me up with a star rating and your thoughts—I’d love to hear how it turned out!
And hey, share this with your cousin who never shows up empty-handed. Trust me, they’ll come knockin’ next time there’s chili on the stove! Did you add your own spin? I wanna hear it!
FAQ SECTION
What beans should I use in chili?
Here’s the deal: stick with kidney beans and black beans for a great mix, but if you’re on a wild side, throw in some pinto beans or even chickpeas!
Can I make chili in the slow cooker?
Real talk…YES! Sauté the beef and onions first, toss everything in the slow cooker, and let it simmer on low for about 6-8 hours.
What can I serve with chili?
While breadsticks and cornbread are classics, a side salad or nachos are a perfect match too. And don’t forget the toppings for some extra fun!
If you’re still hungry after this, check out my warm and cozy Pumpkin Bread recipe—it’s perfect for those fall mornings sipping pumpkin spice and listening to the leaves crunch!
Crockpot & Slow Cooker
Dinner
Dinner
