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Crowd-Pleasing One-Pot Halloween Chili with Easy Black Bean Spiders

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This crowd-pleasing one-pot Halloween chili is smoky, rich, and topped with adorable black bean spiders. It’s a fun, festive, and forgiving recipe that brings people together, perfect for Halloween parties or any fall gathering.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 2 cans (15 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 1/2 cup dark beer (stout or porter)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup whole black beans (extra, for spiders)
  • 1 tablespoon olive oil (for spiders)
  • 1/4 teaspoon smoked paprika (for spiders)
  • Pinch of salt (for spiders)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Prep your ingredients: Dice the onion and bell pepper into uniform pieces (about 1/2-inch cubes). Mince the garlic. Drain and rinse the black beans and kidney beans. Measure out your spices into a small bowl and stir them together.
  2. Brown the beef: Heat the olive oil in a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes). Spoon out excess fat, leaving about 1 tablespoon.
  3. Sauté the aromatics: Add the diced onion and bell pepper to the pot. Cook for 3-4 minutes until the onion becomes translucent and the pepper softens. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the spice blend: Sprinkle the prepared spice mixture over the meat and vegetables. Stir continuously for about 1 minute to toast the spices. If the pot seems dry, add a splash of beef broth to prevent burning.
  5. Build the chili base: Pour in the fire-roasted tomatoes, tomato sauce, beef broth, and dark beer. Stir everything together, scraping the bottom of the pot to release any browned bits. Add the drained black beans and kidney beans. Bring to a gentle boil, then reduce heat to low.
  6. Simmer and develop flavor: Cover the pot and let the chili simmer on low heat for at least 30 minutes, stirring occasionally. The longer it simmers (up to 45 minutes), the deeper the flavors become.
  7. Prepare the black bean spiders: While the chili simmers, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the extra whole black beans and toss them with smoked paprika and salt. Cook for 2-3 minutes until slightly warm and glistening. Set aside to cool slightly.
  8. Assemble the spiders: Just before serving, create each spider by placing one whole black bean as the body. Using a toothpick or tweezers, arrange eight thin strips of something dark (like black olive slices, roasted red pepper strips, or tiny tortilla chip pieces) around it as legs. Make 6-8 spiders per bowl.
  9. Final taste and adjust: Before serving, taste the chili and adjust seasoning. Add more salt if needed, a pinch more cayenne for heat, or a splash of beer for depth.
  10. Serve and wow your guests: Ladle the chili into warmed bowls. Place 2-3 black bean spiders on top of each bowl, slightly sinking them into the chili. Add a dollop of sour cream, a sprinkle of shredded cheddar, and a few cilantro leaves. Serve with tortilla chips on the side.

Notes

The chili tastes even better the next day as flavors meld. For a vegetarian version, skip the beef and use extra beans and corn. For a slow cooker adaptation, brown the beef and sauté vegetables first, then transfer to slow cooker and cook on low for 6-8 hours. To reduce spice for kids, omit cayenne and use mild chili powder. Replace dark beer with beef broth or strong coffee if needed.

Nutrition

Keywords: Halloween chili, one-pot chili, black bean spiders, crowd-pleasing chili, easy chili recipe, fall comfort food, party chili

Find it online: https://dinadishes.com/crowd-pleasing-one-pot-halloween-chili-with-easy-black-bean-spiders/