Halloween night is busy. There are costumes to finish, candy bowls to fill and kids too excited to sit down for long. That’s exactly why a pot of chili in the slow cooker is the classic October 31st supper. You brown the beef in the morning, dump everything into the crock, and by the time the trick-or-treaters come home, dinner is hot and waiting.
This “witches’ brew” is a thick, hearty beef and bean chili with a mild, family-friendly heat. The Halloween part is all in the serving: a sour cream spiderweb on each bowl, or the whole thing ladled into hollowed-out mini pumpkins or bread bowls.
Why You’ll Love This Chili
- Dump-and-go. Ten minutes of browning, then the slow cooker does the rest.
- Ready when you are. It holds on the warm setting for a couple of hours, which is perfect for an unpredictable Halloween night.
- Feeds a crowd. It makes about 8 big bowls, and it doubles easily in a 7-quart slow cooker.
- Mild enough for kids. The flavor is rich, not fiery. Grown-ups can add hot sauce at the table.
- Even better the next day. Chili always tastes better after a night in the fridge.
What You’ll Need
- Ground beef. Two pounds. An 85% lean blend gives good flavor without too much grease. Ground turkey works too.
- Onion and garlic. One large yellow onion and a few cloves of garlic, browned with the beef.
- Beans. Two cans of kidney beans and one can of black beans, drained and rinsed. The black beans make the “brew” look nice and dark.
- Tomatoes. Two cans of diced tomatoes (don’t drain them) and one can of tomato sauce.
- Seasonings. Chili powder, ground cumin, smoked paprika, garlic powder, a little brown sugar to round out the tomatoes, salt and pepper.
- For the spiderweb: sour cream in a zip-top bag with a tiny corner snipped off.
How to Make Witches’ Brew Chili
1. Brown the beef. In a large skillet over medium-high heat, cook the ground beef with the chopped onion, breaking it up as it cooks, until no pink remains, about 8 to 10 minutes. Add the garlic for the last minute. Drain off the extra grease.
2. Load the slow cooker. Add the beef mixture to a 6-quart slow cooker. Add the beans, diced tomatoes with their juice, tomato sauce, chili powder, cumin, smoked paprika, garlic powder, brown sugar, salt and pepper. Stir well.
3. Cook. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until thick and the flavors have blended.
4. Taste and adjust. Taste before serving and add more salt, a pinch more chili powder, or a splash of hot sauce as you like.
5. Make the spiderwebs. Ladle the chili into bowls. Pipe a small spiral of sour cream on top of each bowl, then drag a toothpick from the center out to the edge 6 or 8 times to make a web.
Tips for the Best Chili
- Brown the meat first. It’s tempting to skip, but browning gives the chili its deep, savory flavor and keeps it from being greasy.
- Don’t add extra liquid. The tomatoes release plenty of juice as the chili cooks. Extra water makes it thin.
- Thicken if needed. If it’s too thin at the end, take the lid off and cook on HIGH for the last 30 minutes.
- Rinse the beans. Rinsing removes the starchy can liquid and keeps the flavor clean.
- Salt at the end. Canned tomatoes and beans vary in salt, so season to taste right before serving.
Spooky Serving Ideas
- Pumpkin bowls: Serve the chili in small sugar pumpkins, hollowed out and roasted at 375°F for about 20 minutes until just tender.
- Bread bowls: Round rolls with the tops cut off and the middles scooped out.
- Topping bar: Shredded cheddar, chopped green onions, sliced olives (they look like little spiders), crushed tortilla chips and jalapeños.
- On the side: Cornbread, mummy hot dogs, or a simple green salad.
Variations
- Chicken chili: Use ground chicken and swap the kidney beans for great northern beans.
- Spicier brew: Add a diced jalapeño and 1/2 teaspoon of cayenne.
- Stovetop: Simmer everything in a large Dutch oven, covered, for about 1 hour, stirring now and then.
- Extra veggies: Add a chopped bell pepper and a can of corn, drained.
Storage and Freezing
Fridge: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze cooled chili in freezer bags or containers for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if it has thickened.
Frequently Asked Questions
Can I put raw ground beef in the slow cooker?
Browning first is best. It cooks off the fat and gives better flavor and texture. Raw ground beef tends to clump and can leave the chili greasy.
How long can chili stay on the warm setting?
Up to about 2 hours on warm is fine. Stir it now and then, and add a splash of water if it gets too thick.
Can I double this recipe?
Yes, in a 7-quart or larger slow cooker. The cooking time stays about the same, but don’t fill the crock more than about two-thirds full.
Ladle it up, draw your spiderwebs, and let the witches’ brew keep everyone warm on Halloween night.
Slow Cooker Witches' Brew Chili
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Ingredients
- 2 lb ground beef 85% lean
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 cans (15 oz each) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp brown sugar
- salt and pepper to taste
- sour cream for the spiderwebs
Instructions
- Cook the ground beef and onion in a large skillet over medium-high heat until no pink remains, 8 to 10 minutes, adding the garlic for the last minute. Drain the grease.
- Transfer to a 6-quart slow cooker and add the beans, diced tomatoes with their juice, tomato sauce, chili powder, cumin, smoked paprika, garlic powder, brown sugar, salt and pepper. Stir.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until thick.
- Taste and adjust the salt and spice.
- Ladle into bowls, pipe a spiral of sour cream on each, and drag a toothpick from the center outward to make a web.
