Witch’s Cauldron Chili

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 2 lb ground beef
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 1 1/2 tsp salt
• For serving: shredded cheddar, sour cream, chopped green onions

Step-by-step method

1. In a large Dutch oven over medium-high heat, brown the beef with the onion and bell pepper, breaking it up, about 10 minutes. Drain the fat.

2. Stir in the garlic, chili powder, and cumin and cook 1 minute, until fragrant.

3. Add the tomatoes, beans, broth, and salt. Bring to a boil, then lower the heat and simmer, partly covered, 45 minutes, stirring now and then.

4. Taste and adjust the salt. If it's too thick, add a splash of broth.

5. Serve in the pot as a "cauldron" with bowls of toppings. Pipe or spoon sour cream into little ghost shapes on each bowl and sprinkle green onion "slime."

Pro tip

For a spooky cauldron look, set the pot on a black cloth, ring it with mini pumpkins and battery tea lights, and serve the toppings in little black bowls.

Make ahead

Chili tastes even better the next day. Refrigerate up to 4 days or freeze up to 3 months.