Chilling Halloween Chili Recipe

Get ready to warm up your Halloween night with a spicy and flavorful chili that's perfect for chilly evenings. This recipe is easy to make and packed with hearty ingredients that everyone will love.

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TIME6 hr 10 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

½ pound ground beef 2 (16 ounce) cans chili beans 1 (14.5 ounce) can stewed tomatoes ½ (10 ounce) package frozen corn 3 tablespoons apple cider (Optional) 1 tablespoon chili powder

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder in a large pot. Turn the heat to high and bring everything to a gentle simmer. Once it starts bubbling, lower the heat to medium-low and let it cook slowly. Stir occasionally and let it simmer until the beef is tender and the flavors have blended nicely, which should take about 6 hours. This slow cooking really helps develop a rich, hearty chili. When it’s done, give it a taste and adjust the seasoning if needed before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the meat thoroughly for deeper flavor before adding other ingredients.
- Let the chili simmer low and slow to allow the spices to blend well.
- Avoid over-stirring to keep the chili thick and chunky.

Why you’ll love it

This chili is packed with bold flavors that get better after sitting in the fridge. It’s perfect for cool autumn nights and brings a festive touch to your Halloween gatherings. The mix of spices and hearty ingredients makes it both comforting and satisfying.

Serving ideas

Serve this chili with warm cornbread or tortilla chips for a fun contrast in textures. Top it with shredded cheese, sour cream, and fresh green onions to add creaminess and freshness. A side of crunchy pickled jalapeños can also add a nice kick.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will develop even more overnight. For longer storage, freeze portions in freezer-safe containers for up to 3 months, then thaw in the fridge before reheating.