Spooky Slow-Cooked Chili


Here’s a great dish to get into the Halloween spirit…delicious chili topped with festive Halloween shaped cheese slices. To accompany the chili, I made my cornbread recipe in a silicone baking pan–shapes were leaves and pumpkins. Everyone loved the cornbread too…-s even said he liked the cornbread better from the silicone pan. I’ve never used a silicone pan before, but I was very pleased with the result. Somehow the cornbread had a crisp bottom, sides, and tops…I’m definitely motivated to buy some more silicone baking pans.


  • 1 tsp. olive oil
  • 1 lb. lean ground turkey or beef
  • 1 onion, chopped
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. sugar
  • 1 tsp. dried oregano leaves
  • 1 tsp. ground coriander
  • 1/2 tsp. salt
    1 28 oz can whole tomatoes, undrained
  • 1 15 oz can tomato sauce
  • 1 15 oz can spicy chili beans, undrained
  • 1 15 oz can kidney beans, drained and rinsed
  • Cheese and Halloween cookie cutters


  1. Heat olive oil in a nonstick skillet; add onions and meat; cook for a few minutes, then add spices (chili powder through salt), and continue cooking until meat is cooked.
  2. Meanwhile add the can of whole tomatoes to your crockpot insert and break up the tomatoes with your hands; then add the tomato sauce and both cans of beans. When the meat mixture is done add the meat to the crockpot and stir to combine.
  3. Cover and cook HIGH for 3 hours or LOW for 6 hours.
  4. Slice your cheese and use your Halloween themed cookie cutters to cut out shapes. Top each bowl of chili with a cheese cut out.


Spooky Slow-Cooked Chili:


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