A Halloween tradition for my family! There’s really no comfort food quite like a bowl of hot chili. Nestled up by the fire on a chili autumn night, this is the dinner of choice to warm my bones.

I whipped this meal up in a pinch before work, so I sadly don’t have any step by step photos. However, when I make this again (because I will) I’ll surely update this post.

The only thing that can possibly make this meal any better for me: Cornbread Casserole. This stuff is a game changer. If you are a fan of traditional cornbread, this is that on crack. It’s gooey – so you can go right ahead and spoon it right on top. The cherry on top of a perfect meal, if you ask me…


What You’ll Need:

  • 3 Pounds Ground Beef (I prefer 80% fat 20% lean)
  • 2 Cans Pinto Beans, drained
  • 2 Cans Kidney Beans, drained
  • 1 Sweet Vidalia Onion, chopped
  • 1 Red Onion, chopped
  • 1 Red Bell Pepper, chopped
  • 2-4 Jalapeños, chopped (how many depends on your heat preference)
  • 3 – 28 oz. cans Crushed Tomatoes
  • 2 Cups Beef Stock
  • 1 – 6 oz. can Tomato Paste
  • 2 tablespoons Worcestershire sauce
  • 1 – 2 tablespoons butter (to sautee onions & peppers)
    • Some people enjoy adding corn to their chili. If you prefer to, just add in 1-2 cans (drained) at the same time you add the beans.

Homemade Chili Seasoning

  • 1 tablespoon Brown Sugar
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1/2 tablespoon Cayenne Pepper
  • 1/2 tablespoon Smoked Paprika
  • 1 tablespoon Fresh Parsley, chopped
  • Salt & Pepper to Taste
    • I add all these seasoning to a “jam” mason jar so I can break it out whenever I need. Play with the amounts of each to your own taste preference (i.e. the more cayenne, the spicier your dish will be)

Toppings & Extras

  • Shredded Cheese (Cheddar, Pepper Jack, Monterey Jack….)
  • Sour Cream or Plain Greek Yogurt
  • Chopped Scallions
  • Chopped Onions
  • Bacon Bits
  • Pickled Jalapeños
  • Cornbread Casserole
  • Tortilla Strips or Chips

Pairs Well With:

  • IPA’s
  • Pumpkin Beer
  • Red Wine
  • Scary Movies


Let’s Get Cookin’…

  • Melt your butter at the bottom of a large stock pot. Begin by sautéing your chopped onions and peppers. Sprinkle on some of your chili seasoning and let cook on medium-low heat until soft.
  • Once the onions & peppers are soft, drop in your ground beef. Break apart beef with a wooden spatula and mix, ensuring the beef gets cooked evenly. Sprinkle some more chili seasoning on top and sauté until almost cooked through.
  • Add in the can of tomato paste and Worcestershire. Mix until evenly distributed.
  • Pour in crushed tomatoes and beef stock and stir well.
  • Pour in all of your drained beans and stir again.
  • Cover your stock pot and let simmer over medium-high heat for about 20 minutes, stirring every so often.
  • You can either enjoy this right away or let it simmer on low heat all day. The choice is yours!



*freeze portions of this chili for an easy weeknight dinner. 


Bon Appétit!

Author: jackiedrift

Wife & Mama that finds joy in spending time with friends, family & a glass of wine. Here to share my ventures in cooking, eating, parenting, and everything in between.

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