Cauldron of Creepy Chili

Name: Cauldron of Creepy Chili
Cook time: 35 min
Yield: 6 servings
Ingredients: 10 ml vegetable oil divided; 680 g ground beef 80/20 preferred; 150 g yellow onion small dice; 120 g green bell pepper small dice; 2 g salt divided; 12 g garlic cloves minced; 5 ml vegetable oil divided; 30 g tomato paste; 18 g chili powder divided; 6 g ground cumin divided; 4 g smoked paprika divided; 2 g dried oregano divided; 1 g cayenne pepper optional, divided; 2 g black pepper divided; 4 g unsweetened cocoa powder; 4 g granulated sugar; 4 g salt divided; 800 g diced tomatoes with juices; 480 ml beef broth; 240 g kidney beans drained and rinsed; 240 g black beans drained and rinsed; 4 g salt divided; 90 g cheddar cheese shredded; 120 g sour cream; 40 g black olives sliced; 15 g scallions thinly sliced

This Halloween main builds a thick, spoonable chili with browned ground beef, onions, peppers, beans, and tomatoes. Chili powder, cumin, smoked paprika, and a little cocoa give it a dark, cauldron-like depth without complicating the method. It finishes with classic spooky toppings so guests can customize each bowl.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

10 ml vegetable oil divided
680 g ground beef 80/20 preferred
150 g yellow onion small dice
120 g green bell pepper small dice
2 g salt divided
12 g garlic cloves minced
5 ml vegetable oil divided
30 g tomato paste
18 g chili powder divided
6 g ground cumin divided
4 g smoked paprika divided
2 g dried oregano divided
1 g cayenne pepper optional, divided
2 g black pepper divided
4 g unsweetened cocoa powder
4 g granulated sugar
4 g salt divided
800 g diced tomatoes with juices
480 ml beef broth
240 g kidney beans drained and rinsed
240 g black beans drained and rinsed
4 g salt divided
90 g cheddar cheese shredded
120 g sour cream
40 g black olives sliced
15 g scallions thinly sliced

Instructions

Set a 6-liter Dutch oven over medium-high heat. Add 10 ml of the vegetable oil and the ground beef. Break it up and cook, stirring occasionally, until well browned and no longer pink, 6 to 8 minutes. The beef is browned with some crisp edges and only a small amount of fat remains in the pot.
Add the onion, bell pepper, and 2 g of the salt. Cook, stirring, until softened, about 4 minutes. Add the garlic and cook 30 seconds more. The vegetables are softened and fragrant, with no raw garlic smell.
Stir in the remaining 5 ml oil, tomato paste, all 18 g chili powder, all 6 g cumin, all 4 g smoked paprika, all 2 g oregano, optional cayenne, all 2 g black pepper, cocoa powder, sugar, and 4 g of the salt. Cook, stirring, for 1 minute to toast the spices. The pot smells deeply spiced and the tomato paste darkens slightly.
Add the diced tomatoes, beef broth, kidney beans, black beans, and the remaining 4 g salt. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for 20 to 25 minutes. The chili is thickened slightly and the flavors taste rounded, not raw or sharp.
Taste and adjust with the optional scallions if using. Ladle into bowls and top with cheddar, sour cream, and black olives. The chili is thick, bubbling gently, and the toppings sit on top without melting away immediately.