Dad’s Halloween Chili

6-8 servings

My dad has made this chili every Halloween for as long as I can remember. It’s famous… at least in our neighborhood.

This is truly the best chili I’ve ever had, bar none. My dad tinkered with the recipe for years until he got it just right. It’s rich in flavor and color thanks to two key ingredients: cocoa powder & beer. Like a good southern chili, it’s thickened with cornmeal for a creamy texture and slight corn flavor. It’s even better a day after making it, giving the flavors time to mingle.

WHAT YOU’LL NEED

INGREDIENTS

  • 2 lbs ground beef, 80-85% lean

  • 1 lb ground pork

  • 1 yellow onion, diced

  • 6 cloves garlic, minced

  • 3 tbsp chili powder

  • 2 tbsp cumin

  • 2 tsp paprika

  • 2 tsp dried oregano

  • 2 tsp cocoa powder

  • ½ tsp ground coriander

  • 2 tsp sugar

  • 1 tbsp Diamond Crystal or 2 ¼ tsp Morton kosher salt

  • 15 oz can tomato sauce

  • 12 oz beer, preferably dark beer like Shiner Bock

  • 2 tbsp beef bouillon (like Better Than Bouillon), dissolved in 4 cups hot water

  • 15 oz can black beans, drained and rinsed

  • 15 oz can pinto beans, drained and rinsed

  • 2 tbsp yellow cornmeal, medium or fine-grind

DIRECTIONS

  1. Heat a large dutch oven or stockpot over medium for 1-2 minutes. Add the ground beef and pork and flatten to an even layer. Cook, without stirring, for 5 minutes. Flip the meat and begin breaking it up with a spatula. Continue cooking until mostly browned, but some pink remaining, 7-8 minutes more.

  2. Using a slotted spoon, transfer the meat to a medium bowl, leaving the fat behind in the pan. Drain all but a tablespoon of the fat from the pan and put back on the heat.

  3. Add diced onion and sauté until translucent, 8-10 minutes. Stir in garlic and cook for 1 minute more. Add the meat back to the pan along with all spices, sugar, and salt. Stir to combine and cook for 2 minutes more. Add the tomato sauce, beer, and beef bouillon mixed with 4 cups of hot water, stirring to combine. Bring to a boil, then reduce to a low simmer. Simmer uncovered, stirring occasionally to prevent sticking, for about 1 hour 30 minutes.

  4. Add the beans and cornmeal, stirring to incorporate. Let simmer 10 minutes more. Taste and adjust seasoning as needed.

RECIPE NOTES & TIPS

  • Great as leftovers or a make-ahead dinner, chili gets even better as it sits. To store, let the chili cool to room temperature, transfer to an airtight container, and refrigerate for 3-4 days. Past that, I recommend freezing. Rewarm over low heat before serving.

  • Garnish the chili how you like, whether that’s sour cream, shredded cheese, hot sauce, diced onion, or fresh jalapeño. For me, Fritos are a non-negotiable.

  • Feel free to adjust the cooking time to your preference. If you like a soupier chili with more broth, reduce the simmering time. If you prefer a very thick chili, extend the simmering time. But remember that the chili will thicken with the cornmeal, and thicken even further after a day in the fridge.

  • Not all chili powders are created equal. Some are spicy, and some, not so much. I use Morton & Bassett’s Chili Powder which does have a kick. If you use another that isn’t spicy, feel free to add a bit of cayenne pepper to the recipe.