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 .

Spooky Devil's Chili (The Perfect Halloween Dinner!)

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/spooky-devils-chili/