Halloween Chili
This Halloween chili combines hearty ground beef, diced tomatoes, and kidney beans in a smoky, flavorful sauce. The dish is simmered to develop a thick, rich texture with a hint of spice and smoky aroma, finished with colorful bell peppers and aromatic onions and garlic. It’s a cozy, slightly daring dish perfect for October nights, with a festive vibe and satisfying bite.
Equipment
- Large skillet
- Large pot
- Knife
- Wooden spoon
- Measuring spoons and cups
Ingredients
- 1 lb ground beef or lentils for vegetarian option
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans drained and rinsed
- 2 tbsp chili powder adjust to heat preference
- 1 tsp smoked paprika optional but recommended for smoky flavor
- 2 bell peppers any color, chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp oil for sautéing
Instructions
- Gather all your ingredients and tools. Preheat your oven to 180°C (350°F).
- Chop the onion, bell peppers, and mince the garlic, aiming for rustic, uneven cuts that add charm to the dish.
- Heat oil in a large skillet over medium-high heat. Add the diced onions and minced garlic, sautéing until they turn golden and fragrant, about 5 minutes. The kitchen will fill with a warm aroma.
- Add the chopped bell peppers to the skillet and cook until they soften and start to char slightly, about 7 minutes, enhancing smoky flavor and adding color.
- Transfer the sautéed vegetables to a large pot. In the same skillet, add the ground beef and cook over medium-high heat until browned and caramelized, about 10 minutes, stirring frequently. The meat should be golden and no longer pink.
- Pour the browned meat into the pot with vegetables. Stir in chili powder, smoked paprika, and cook for 2 minutes until the spices are toasted and fragrant.
- Add the diced tomatoes and kidney beans to the pot. Stir well, then bring to a gentle simmer over medium heat.
- Let the chili simmer uncovered for at least 30 minutes, stirring occasionally. The mixture should thicken and the flavors meld, filling your kitchen with a smoky aroma.
- Check the chili’s thickness: it should be rich and coating the back of a spoon. If too thick, add a splash of water; if too thin, simmer longer until it reaches your desired consistency.
- Taste the chili and adjust salt or spice levels. Let it rest off the heat for 10 minutes to allow flavors to settle before serving.
- Serve the Halloween chili hot, garnished with your favorite toppings. Enjoy the hearty, smoky flavors with a festive, comforting touch!
