Halloween Chili


(5 votes) 4 5

This thick chili has an ominous look that will fill up all your ghouls before they go out Trick-or-Treating.

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  • 2 C. chopped onions
  • 1 chopped green bell pepper
  • 1 Tbs. minced garlic
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground red pepper
  • 2 Tbs. flour
  • 2 1/2 C. water
  • 1/3 C. tomato paste
  • 2 cans black beans, drained and rinsed
  • 1 can black-eyed peas, drained and rinsed.
  • 1 1/2 lb. top sirloin steak, cut into 1-2 inch strips
  • Salt and pepper to taste
  • Tortilla chips
  • Shredded Cheese
  • Chopped Green Onions
  • Cilantro
  • Sour Cream

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Spray large soup pot with cooking spray over medium-high heat. Add onions and pepper.

Cook 5-10 minutes, until vegetables are softened. Stir in garlic, salt, paprika, cumin, oregano, red pepper and flour. Cook stirring for 1 minute or until vegetables are well coated. Stir in water. Add tomato paste and stir until blended. Add black beans and black-eyed peas. Bring to boil, reduce heat and simmer for 15 minutes – stirring occasionally.

Meanwhile, spray frying pan with cooking spray over medium-high heat. Add sirloin steak. Sprinkle with salt and pepper, and cook until browned. Add meat to chili and simmer until served. Serve with tortilla chips and toppings.

Yield: 8 cups

From: Chef Cydney Neil, Rocky Point Haunted House

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