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Cozy Slow Cooker Halloween Chili for a Crowd

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This slow cooker chili is rich, smoky, and perfect for feeding a crowd on Halloween or any cold night. It’s completely hands-off after a quick sear and sauté, and it’s guaranteed to win over even the most stubborn chili skeptics.

Ingredients

Scale
  • 3 pounds ground beef (80/20 blend)
  • 2 large yellow onions, diced (about 3 cups)
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 cups beef broth (low-sodium)
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 large bell pepper, diced
  • 1 jalapeño, seeded and minced
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced red onion or green onion (for serving)
  • Cornbread or tortilla chips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer the beef to a 6-quart slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet, add the diced onions and cook over medium heat for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Add the tomato paste and all dried spices (chili powder, smoked paprika, cumin, oregano, cocoa powder, salt, pepper, and cayenne if using). Stir constantly for about 1 minute.
  4. Deglaze the pan: Pour in about 1/2 cup of the beef broth and scrape the bottom of the skillet to lift up browned bits. Simmer for 30 seconds, then pour the entire mixture into the slow cooker with the beef.
  5. Add remaining ingredients: Add the fire-roasted diced tomatoes, crushed tomatoes, remaining beef broth, kidney beans, black beans, diced bell pepper, and minced jalapeño. Stir until well combined.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir and taste for seasoning. Add more salt, pepper, or chili powder if needed.
  7. Finish and serve: Let the chili rest for about 10 minutes. Ladle into bowls and top with desired garnishes. Serve with warm cornbread or tortilla chips.

Notes

For deeper flavor, make the chili a day ahead and reheat. Add beans in the last 2 hours of cooking to prevent mushiness. If chili is too thin, leave the lid off for the last 30 minutes. If too thick, stir in a splash of broth or water.

Nutrition

Keywords: slow cooker chili, Halloween chili, beef chili, crowd-pleasing chili, smoky chili, easy chili recipe

Find it online: https://flurpchef.com/cozy-slow-cooker-halloween-chili-for-a-crowd/