My very favorite tradition Halloween night is to warm up with my favorite chili before we go out trick-or-treating. It's always a family hit and the perfect meal for Halloween night. After we get back from trick-or-treating we have seconds and watch Harry Potter! Recipe below...
I initially found this chili recipe via Pinterest. It's by Megan of Pip & Ebby and I have linked her recipe here. I still love it but over the years I've added in and taken some things out to better fit my family's liking. See my version blow and the original recipe here.
Prep Time: 20m | Cook Time: 1-2 hours on stove top or 8 hours in slow cooker
3 pounds ground beef or turkey
1 yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 jalapeño peppers, finely chopped (optional)
1-2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
2-3 teaspoons salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
4 tablespoons olive oil
16-oz. can kidney beans, drained and rinsed
16-oz. can black beans, drained and rinsed
1 bag of freezer corn
In a large skillet, cook ground meat over medium-high heat until no longer pink. I add a dash of salt, pepper and garlic powder to the meat as it browns. Transfer the meat to a bowl. Drain excess grease from skillet, but do not wipe clean.
In the same skillet, add olive oil. Add the onion, bell pepper, garlic, and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 7 minutes). Remove from heat and add the spices.
*If cooking on the stove top, add the cooked meat and sautéed veggies into a large pot. *If using a slow cooker, add meat and sautéed veggies to the slow cooker.
Add the tomato juice, diced tomatoes, tomato sauce, kidney beans, black beans and corn to either the large pot or slow cooker, depending on which you are using. On the stove top, bring pot to a boil, dial back to medium-low and simmer for 1-2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours.
*Serve warm with a dollop of sour cream, cheese and tortilla strips over top.
Also great with corn bread or rolls!