When we got married, we started a tradition of having Chili on Halloween night. This way, before the kids go out to the candy festival they’ve had something healthy. And, it’s super easy on a night when you are crazy busy. Also, the leftovers are super! (You know how some things are really gross reheated? This Chili is not that. It reheats SO well!!)

Sometimes I made bean soup, sometimes my mother-in-law’s recipe, but always with cornbread! (This recipe is from Grandma Jill with a few of my own special tweaks.)

So here it is (I just made it so it’s fresh in my mind) –

Ingredients

• 1 lb hamburger (extra lean, or if not, drain fat as you cook)
• 1 medium sized chopped onion
• 1 clove garlic
• 1/2 green pepper chopped
• 1/2 red pepper chopped
• 1 tsp chili powder (or more – to taste)
• 1 tsp cumin (or more – again to taste)
• Salt and Pepper (to taste)
• 1 can petite diced tomatoes
• 1 can tomato sauce
• 2 cups water (flavored with 1-2 tsp beef bullion)
• 1 can black beans (drained)
• 1 can Kidney beans (drained)
• 1-2 TBS sugar (okay, so this one is not needed. This year I used the full amount of sugar (2TBS) and it was too sweet for me. So my tweak would be maybe 1/2 or none at all. Some say the sugar helps set off the flavor more. You can decide.)
• Also, if you’re shopping for ingredients, see the serving suggestions below ⬇️.

Instructions

1. Brown meat, veggies, and spices together (first 8 ingredients)
2. Add cans and water.
3. Bring everything to a boil and then bring to simmer for 20 – 30 minutes.
4. Serve with any of these:
   • cheddar cheese (we love medium tillamook cheddar)
   • sour cream,
   • cornbread,
   • corn chips or fritos
5. EXTRA NOTES: This year, I doubled the recipe and it served 8 large bowls. And it gave leftovers for about that many as well. So my daughter and her husband took some home and we had it for lunch the next day. I think I have one bowl left. 😁❤️

ENJOY!

Also, please share what some of your favorite Halloween traditions are.