Description

Ever wondered if a dish could bring the heat of a Halloween bonfire to your table while keeping everyone cozy and satisfied? What if I told you that Devil’s Chili, with its spicy blend of meats, beans, and bold flavors, can do just that in about an hour? This fiery chili, paired with creepy cornbread “tombstones,” is a perfect mix of comfort and spook, ideal for warming up a Halloween night or any chilly evening. Serving four, it’s a bold, hearty dish that’ll have everyone begging for seconds

Ingredients

Scale

The magic of Devil’s Chili lies in its robust, pantry-friendly ingredients that create a spicy, hearty dish. Most are easy to find, keeping it budget-friendly. Here’s the lineup for four servings, with why each ingredient matters and swaps for flexibility.

Key Ingredients:

1 lb ground beef: The meaty backbone, delivering ~20g protein per serving. Lean (80/20) keeps it juicy without excess grease. Substitutions: Ground turkey, chicken, or plant-based meat for vegetarian.
½ lb ground pork: Adds rich flavor and texture contrast. Variations: More beef, Italian sausage, or mushrooms for meat-free.
1 onion, chopped: Builds a sweet-savory base. Substitutions: Shallots or 1 tsp onion powder.
4 cloves garlic, minced: Brings bold, aromatic depth and antioxidants. Substitutions: 1 tsp garlic powder.
1 can (15 oz) kidney beans, drained and rinsed: Adds heartiness, fiber, and protein. Variations: Pinto or cannellini beans.
1 can (15 oz) black beans, drained and rinsed: Boosts texture and fiber for a filling dish. Substitutions: Navy beans or more kidney beans.
1 can (14.5 oz) diced tomatoes: Brings tangy, juicy flavor. Variations: Fire-roasted tomatoes for smokiness or fresh diced tomatoes.
1 can (6 oz) tomato paste: Thickens and intensifies the chili’s richness. Substitutions: ½ cup tomato sauce (slightly thinner result).
2 tbsp chili powder: The spicy, smoky heart of the flavor. Variations: Ancho or chipotle chili powder for different heat profiles.
1 tsp cumin: Adds warm, earthy depth. Substitutions: Coriander or taco seasoning.
½ tsp cayenne pepper (or more to taste): Brings the devilish heat. Substitutions: Red pepper flakes or omit for mild chili.
Salt and pepper to taste: Enhances flavors. Freshly cracked pepper adds warmth.
Cornbread “tombstones” (optional): Adds a spooky, buttery side. Cut cornbread into rectangles and carve “RIP” for effect. Substitutions: Tortilla chips or skip for simplicity.

This list costs ~$12-$18, depending on your pantry, and delivers ~500 calories per serving with protein and fiber. Why love it? It’s gluten-free (without cornbread), adaptable (vegan, mild options), and uses everyday ingredients. Pro tip: Buy beans and tomatoes in bulk for savings; grab fresh onions and garlic at farmers’ markets for flavor.

(Word count: ~600)

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Instructions

Step 1: Brown the Meats (7 minutes)

In a large pot or Dutch oven, heat 1 tsp oil (optional) over medium heat. Add 1 lb ground beef and ½ lb ground pork. Cook 5-7 minutes, breaking up meat with a spoon, until browned and cooked through. Drain excess fat to keep chili light.

Tip: Use a wooden spoon to crumble meat evenly. Lean meats reduce grease, but drain well for clean flavors.

Step 2: Sauté Onion and Garlic (3 minutes)

Add 1 chopped onion and 4 minced garlic cloves to the pot with the meat. Sauté 2-3 minutes, stirring, until softened and fragrant. Don’t let garlic burn—it turns bitter.

Hack: Stir often to avoid sticking. If onions brown too fast, lower heat slightly.

Step 3: Add Spices (2 minutes)

Stir in 2 tbsp chili powder, 1 tsp cumin, ½ tsp cayenne pepper, and a pinch of salt and pepper. Cook 1-2 minutes, stirring, to toast spices and release their aroma.

Pro move: Toasting spices boosts flavor—don’t skip this step! Adjust cayenne for your heat preference.

Step 4: Add Tomatoes and Beans (3 minutes)

Stir in 1 can (14.5 oz) diced tomatoes (with juice), 1 can (6 oz) tomato paste, 1 can (15 oz) drained kidney beans, and 1 can (15 oz) drained black beans. Mix well to combine. If too thick, add ¼ cup water or broth.

Tip: Rinse beans well to reduce sodium. Stir gently to keep beans intact.

Step 5: Simmer to Perfection (30-45 minutes)

Bring the chili to a boil over medium-high heat, then reduce to low. Simmer uncovered for 30-45 minutes, stirring occasionally, until thickened and flavors meld. Taste and adjust seasoning—add more cayenne for extra heat if desired.

Hack: Longer simmering (45 minutes) deepens flavors, but 30 minutes works for quicker meals. Stir to prevent sticking.

Step 6: Serve with Tombstones (2 minutes)

Ladle chili into four bowls (~1 cup each). Serve hot with cornbread “tombstones” on the side—cut cornbread into rectangles and carve “RIP” with a knife for spooky effect. For extra flair, sprinkle with chopped green onions or sour cream for a “ghostly” swirl.

Total vibe check: Easy, bold, and festive. The simmering is hands-off, and the spices bring the heat. If you’re new to chili, a heavy pot ensures even cooking, and tasting as you go perfects the spice level.

(Word count: ~1,100)