It has just ever so slightly cooled off here and I am ready for fall. So, regardless of our summer like temps, I made our first chili of the season! I love to make it “spooky” by adding a few ghost chips in each bowl. I found these individually bagged at Target on the Halloween candy aisle. I will use a few bags and then hand the rest out on the big day!

Beef & Bean Chili

Ingredients

• 1 onion, coarsely chopped
• 1 1/2 lb ground beef
• 3 tablespoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10.75-oz) can condensed tomato soup
• 1 (14.5-oz) can diced tomatoes/sweet onions (undrained)
• 1 (10-oz) can milder diced tomatoes/green chiles (undrained)
• 1 (16-oz) can chili beans in mild sauce (undrained)
• 1 (15-oz) can black beans (drained)
• desired toppings (oyster crackers, sour cream, cheese, green onions)

Directions

1. Preheat large saucepan on medium-high 2–3 minutes. Place beef, chili powder, seasoned salt, pepper, and onions in pan; cook 4–5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2. Stir in remaining ingredients. Bring to a boil, stirring often. Reduce heat to low; cook and stir 10 more minutes to blend flavors.

Note

I’ve been making this recipe for nearly as long as we’ve been married. As our family grew, I started beefing it up to go further. To make it a little heartier, I add 1 lb. lean ground turkey and 1 additional can of chili beans. That said, I am still figuring out how to cook without John here! He was 25% of our four pack, but more like 35% of our consumption. :-) We have SO MANY leftovers these days.

If you want to brown your beef and cook in the crock pot, that works too. Or, if you’re an instant pot fan, you can make it a one pot dish by browning then letting it slow cook the rest of the day.

I’ll be turning our regular recipes spooky all month long. Stay tuned!

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