Bubble, bubble, toil, and trouble… something delicious and wicked is brewing in the cauldron! Are you looking for the perfect, spooky, and unbelievably delicious meal for a chilly Halloween night? A dinner that is as fun to serve as it is comforting to eat? This incredible, from-scratch “Devil’s Chili” is the ultimate main course for your ghoulish gathering. It’s a rich, hearty, and deeply flavorful classic chili with a fiery kick, made extra fun and festive by serving it with spooky cornbread “tombstones” for dipping.
This isn’t just a recipe; it’s a guide to your new favorite Halloween tradition. We’ll show you the simple but crucial secrets to a perfectly rich and thick chili that tastes like it’s been simmering for hours. This is the kind of soul-warming, one-pot wonder that is perfect for fueling up your little monsters before a long night of trick-or-treating or for a cozy, festive dinner party.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Spooky & Spicy Chili
What makes this “Devil’s Chili” so spectacularly delicious is its incredible, deep flavor and its wonderfully fun presentation. This is classic, hearty, American-style chili at its absolute best. The chili features a rich and satisfying blend of both ground beef and ground pork, simmered in a thick, savory tomato sauce that’s packed with two kinds of beans. A classic, warm spice blend with a devilish kick of cayenne pepper gives it a fantastic, fiery flavor. The final, magical touch is serving the hot, bubbling chili with homemade cornbread “tombstones,” which are perfect for dipping into the rich brew.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The “Devil’s Brew” Ingredients for Your Chili
This iconic dish uses a handful of simple, classic pantry staples to create its signature comforting and savory flavor.
- The Meats:
- A combination of 1 pound of lean ground beef and 1/2 pound of ground pork is the secret to a truly rich and flavorful chili. The beef provides a deep, classic, beefy flavor, while the pork adds a wonderful richness, tenderness, and a slightly sweet note.
- The Beans: A classic, hearty chili combination of one can of kidney beans and one can of black beans provides a fantastic, creamy texture and a healthy dose of fiber.
- The Fiery Flavor:
- The Spices: A classic, warm, and perfectly balanced chili spice blend of smoky chili powder, earthy ground cumin, and the star of our “devilish” brew, a generous pinch of fiery cayenne pepper. You can easily adjust the amount of cayenne to make your chili as mild or as sinfully spicy as you like!
- The Cornbread “Tombstones”: For the most fun and festive presentation, we’ll make a simple pan of your favorite cornbread (a box mix is a perfect shortcut!) and use a cookie cutter or a sharp knife to create spooky tombstone shapes for dipping.
Step-by-Step to the Best Devil’s Chili
This delicious, one-pot meal is incredibly simple to prepare.
Step 1: Brown the Meats and Sauté the Aromatics
Step 1: In a large, heavy-bottomed pot or Dutch oven, cook the 1 pound of ground beef and the 1/2 pound of ground pork over medium heat until they are beautifully browned. Use a wooden spoon to break the meat into crumbles as it cooks. Drain off any excess grease from the pot.
Step 2: Add the 1 chopped onion and the 4 minced cloves of garlic to the same pot. Sauté for a few minutes, until the onion has softened and is fragrant.
Part 2: Brew the Chili Base and Simmer
Step 1 (Bloom the Spices): Stir in the 2 tablespoons of chili powder, the 1 teaspoon of cumin, the 1/2 teaspoon of cayenne pepper, and a generous pinch of salt and pepper. Continue to cook and stir for about 1 minute, until the spices are very fragrant. Pro Tip: This crucial step of toasting, or “blooming,” the spices in the hot pot is the number one secret to unlocking their deep, complex flavor and ensuring your chili doesn’t taste like raw, powdery spices. Step 2: Add the 1 can of diced tomatoes, the 1 can of tomato paste, the 1 can of drained and rinsed kidney beans, and the 1 can of drained and rinsed black beans to the pot. Step 3: Bring the chili to a boil. Then, reduce the heat to a low simmer and let it cook, partially covered, for 30 to 45 minutes, stirring it occasionally. Pro Tip: This simmering step is the key to a perfect chili! It allows all the delicious, savory, and spicy flavors to meld together and for the sauce to thicken into a rich, hearty consistency.
Part 3: Make the Cornbread “Tombstones”
While the chili is simmering, prepare a pan of your favorite cornbread according to the recipe or package directions. Once the cornbread has been baked and has cooled slightly, you can use a tombstone-shaped cookie cutter or a sharp knife to cut out your spooky shapes.
Serve the hot, bubbling chili in warm bowls with the cornbread “tombstones” for dipping.
The Ultimate Toppings Bar for Your Chili
A hearty bowl of chili is the perfect canvas for all sorts of delicious toppings! Set out a variety of small bowls so everyone can customize their own perfect bowl.
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt (you can even pipe it on in a “spiderweb” shape for a fun, spooky touch!), and some fresh, diced avocado.
- Cheesy: A generous sprinkle of shredded sharp cheddar or a Monterey Jack cheese.
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro or sliced green onions, and some diced tomatoes.
Devil’s Chili (The Perfect Halloween Dinner!)
A classic and hearty recipe for a spicy ‘Devil’s Chili,’ perfect for a cool evening or a Halloween-themed meal. This one-pot dish features a rich and savory base of browned ground beef and ground pork, simmered with onions and garlic. The chili is loaded with two types of beans (kidney and black) in a thick tomato sauce, and seasoned with a blend of chili powder, cumin, and a ‘devilish’ kick of cayenne pepper. The recipe suggests a fun serving option with cornbread cut into ‘tombstone’ shapes for dipping.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper (or more to taste)
- Salt and pepper to taste
- Cornbread “tombstones” for serving (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef and pork over medium heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the pot, and sauté until the onion has softened.
- Stir in the chili powder, cumin, cayenne pepper, salt, and pepper, and cook for another minute until fragrant.
- Add the diced tomatoes, tomato paste, kidney beans, and black beans to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30-45 minutes, until the chili has thickened and the flavors have melded.
- Serve the chili hot, with optional cornbread ‘tombstones’ for dipping.
Notes
- This is a classic one-pot comfort food meal.
- Using a combination of ground beef and pork adds a richer, more complex flavor to the chili.
- The spice level can be easily adjusted by increasing or decreasing the amount of cayenne pepper.
- The ‘tombstone’ cornbread is a fun, optional garnish that makes this a perfect dish for Halloween.
Storage and Make-Ahead Tips
Chili is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 1 week.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations (“Make it Your Own Potion!”)
- Add a Smoky Kick: For an even deeper and more complex, smoky flavor, you can add about 1 to 2 finely minced chipotle peppers in adobo sauce to the chili along with the other spices.
- Make it a “Three-Bean” Chili: For an even heartier dish, you can add one 15-ounce can of drained and rinsed pinto beans along with the kidney and black beans.
- Add a Secret Ingredient: For a truly deep and rich flavor, you can stir in about 1 to 2 tablespoons of unsweetened cocoa powder or a teaspoon of instant espresso powder along with your other spices. You won’t taste them directly, but they will add an incredible, savory depth.
Enjoy Your Ultimate Spooky & Cozy Stew!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This “Devil’s Chili” is a testament to the power of a simple, from-scratch meal to bring comfort, joy, and a little bit of festive magic to your dinner table. It’s a rewarding and deeply satisfying recipe that is sure to become a new Halloween family tradition.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a rich and flavorful homemade chili?
There are two main secrets! First, be sure to take the time to get a deep, dark, golden-brown sear on your meats at the beginning. Do not rush this step! Second, the long, slow simmer is crucial. This is the key that allows all the different flavors from the spices, the tomatoes, and the meats to meld and deepen into a cohesive, complex, and incredibly delicious final dish.
Q2: What is the best kind of meat to use for chili?
A combination of meats, as this recipe suggests, is fantastic for a complex flavor. A classic 80/20 or 85/15 ground beef or ground chuck will provide a deep, beefy flavor, while the addition of ground pork will add a wonderful richness and tenderness.
Q3: Can I make this chili ahead of time for a Halloween party?
Yes, this is an absolutely perfect make-ahead party food! The flavors will be even better on the second day. You can prepare the entire chili and keep it warm in a slow cooker on the “low” or “warm” setting. You can then set out a toppings bar and let your guests build their own perfect bowl.
Q4: How can I make my chili thicker?
The 30-45 minute simmer time should naturally thicken your chili beautifully. If you would like it even thicker, you can create a simple cornstarch slurry. Just whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until it is smooth. Then, stir this slurry into the simmering chili and let it cook for another minute until it has thickened.
Q5: Can I make this recipe in the slow cooker?
Yes! Simply brown your meats and sauté your aromatics and spices in a skillet on the stovetop first. Then, you can transfer this mixture and all the other ingredients to your slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours.