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Easy Crockpot Halloween Chili Bar for Trick-or-Treaters

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A hearty, crowd-pleasing chili made in the slow cooker, perfect for Halloween night. Set up a build-your-own chili bar with toppings for a warm, interactive meal that keeps trick-or-treaters and parents lingering on your porch.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
  • Shredded cheddar cheese (about 2 cups)
  • Sour cream (about 1 cup)
  • Diced red onion (about ½ cup)
  • Fresh jalapeños, sliced (about 2-3)
  • Fresh cilantro, chopped (about ½ cup)
  • Crushed tortilla chips (about 2 cups)
  • Lime wedges (optional)
  • Diced avocado (add just before serving)

Instructions

  1. Brown the ground beef (5-7 minutes). Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over and no longer pink. Leave about a tablespoon of fat in the pan for flavor. Transfer the browned beef to the crockpot using a slotted spoon.
  2. Sauté the vegetables (4-5 minutes). In the same skillet with the remaining fat, add the diced onion and green bell pepper. Cook over medium heat, stirring occasionally, until onions are translucent and peppers soften — about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into the crockpot with the beef.
  3. Add the canned ingredients. Pour in the diced tomatoes (with their juices), tomato sauce, drained kidney beans, and drained black beans. Add the tomato paste. Stir to combine.
  4. Add the seasonings. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the top. Tuck the bay leaves into the mixture. Stir thoroughly to distribute spices evenly.
  5. Slow cook (4-6 hours on low or 2-3 hours on high). Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The longer it cooks, the more the flavors meld.
  6. Adjust seasoning before serving (2 minutes). About 15 minutes before serving, taste the chili and adjust seasonings. Remove the bay leaves before serving.
  7. Set up the chili bar. While the chili finishes cooking, arrange all the toppings in small bowls. Place the crockpot in the center of the table or on the porch, surrounded by the toppings and bowls.

Notes

For best flavor, brown the meat in batches if needed, toast the spices in the skillet after sautéing vegetables, and let the chili rest on warm for 30 minutes before serving. Do not lift the lid too often during cooking. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: Halloween chili, crockpot chili, chili bar, easy chili, slow cooker chili, crowd-pleasing chili, build-your-own chili bar

Find it online: https://tablemira.com/easy-crockpot-halloween-chili-bar-for-trick-or-treaters/