Halloween Chili

Since I was a kid, it has been a tradition to make chili for Halloween so that we could fill our bellies with something warm and hearty before going out to get candy. I have kept that tradition, and by request here is my recipe.

Now before I share it, let me go anecdotal. I used to have a monstrous personal chili recipe, let’s call it Franken-chili. It had too much in it. Sure, it was great tasting, but it was very time consuming (3 different meats separately browned, different veggies some caramelized, etc.). My current recipe is a chili base that is so easy to make, and if you want it crazier build it from there. But, start with easy.

Rav’s Simple Chili 

  • 1 lb. of beef, cubed or finely ground
  • 8 oz. tomato sauce (prefer Hunt’s)
  • 8 oz. chicken broth (prefer Swanson’s)
  • 1-2 TB of good chili seasoning (current favorite is Penzey’s Chili 3000, otherwise combine chili powder, ground cumin, garlic powder, and oregano in descending proportions to taste)
  • Seasoning

Brown meat. Drain fat. Add liquids and spices. Cook on low heat 1-3 hours uncovered until desired thickness. Season to taste.

Then go crazy. Add drained, canned beans. Add onions. Add peppers. Add raw garlic. Add sriracha. But make sure your base is damn good. Whatever you add, unless you want it to have a raw bite, make sure the chili has an hour to simmer in the new flavors. I personally like Great Northern beans cooked in with raw onion and shredded sharp cheddar served with the chili. I also love chili mac with macaroni and sour cream added to the above. Good eats!



4 thoughts on “Halloween Chili”

  1. My best chili tip, from Heston Blumenthal, is to stick some star anise in there. It sounds weird but it just goes really well with the meat.

    1. I use a hint of cinnamon. it does make worlds of difference! :)
      and a good slice of butter at the very end, oh yes.

      1. Yeah, it’s easy to make earthy flavors in chili. It gets harder to “brighten” the flavor of chili. Never used star anise, but it sounds interesting like it would go that route. Cincinatti chili (US) is famed for its use of cinnamon. A little goes a long way! A “hint” is right.

        I just saw on Diners, Drive-ins, and Dives some guy put peanut butter in his chili. I’ve been wanting to try that out too.

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