October is Here – Spooky Season is Upon Us! 

Halloween is one of my very favorite holidays. I get excited early every single year. It’s just such a fun, stress-free holiday. We all get to dress up, be someone new for a day, and embrace a little magic and mischief. I love that!

This year, I finally created something I’ve dreamed of sharing for a while — a Halloween-themed dinner party. And it was such a blast! We had the best night not only styling and bringing this party to life, but also enjoying it together. With a few close friends (and help from an amazing team), I got to turn my vision into a simple, cozy, spooktacular Halloween gathering.

I took so much of your feedback from our summer entertaining story in Palm Beach and tried to create a mix of approachable ideas + beautiful details to this fall party. I’m so excited to finally share this Halloween chili dinner with you!

And while I can’t say I love it more than Christmas, I really do love this spooky, month that is October.

For the menu, I knew instantly I wanted to serve chili. Growing up, we always spent Halloween trick-or-treating, then ended up back at my Nonnie and Grandpa’s house for one of two dinners: carry-out pizza and salad or Nonnie’s homemade chili with beer bread. And, of course, a mountain of candy after. I loved both meals, but chili felt like the perfect nostalgic, cozy centerpiece for this party.

This menu is simple, delicious, and can be almost entirely made ahead of time — exactly what you want for entertaining.

When it comes to hosting, I always say: keep it simple — but make it beautiful and delicious. Especially as the holiday season ramps up. The easier your menu is, the more you’ll enjoy the night.

My tips

• Cook what you love and feel confident serving.

• Don’t be afraid to delegate!

• Do as much as you can ahead of time so you can actually enjoy your guests.

And most importantly — have fun with it! That’s what Halloween (and fall entertaining in general) is all about. 

The Menu:

I wanted a menu that could be made completely ahead of time, something easy, cozy, and delicious. Chili felt perfect. It’s the kind of dish you can have simmering away on the stove (or in the crockpot) while guests arrive — totally hands-off, yet so comforting.

Because it’s a Halloween party, I gave the chili a fun twist by finishing it in the oven and serving it inside a big, spooky-looking pumpkin (Whole Foods always has great options). It was surprisingly easy — and everyone was obsessed with it!

If you don’t have time to carve out a pumpkin, no big deal. Just grab a gorgeous Staub Pumpkin Cocotte and call it a day. For serving, I love using the Staub Mini Pumpkin Cocottes — they’re the perfect little single-serving size and instantly make the table feel extra fun and festive.

For drinks, I kept things simple but festive. I turned my Sanderson Sisters Smash into a big-batch punch — one version with alcohol and one without. I added a few “bitten” apples and giant ice cubes to the punch bowl for a spooky touch. We also served wine, pumpkin beer, and seltzers to keep everyone happy.

For the appetizer, I made the Deathly Hallows Cheese Board, complete with a witch-hat cheese ball, spider crackers, and a few playful vampire teeth. The best part? You can make the hat, crackers, and vampire teeth a day or two ahead, then just assemble the board a few hours before the party.

And dessert… well, I couldn’t choose just one! I made a handful of my Halloween favorites. Hocus Pocus Spellbook Brownie, Spooky Halloween Pretzels and BOO! Chocolate Peanut Butter Bars. You could also add broom stick cookies for a cute, whimsical touch.

If you want to keep things easy, have guests bring a dessert, or just pick one or two recipes to make yourself. And of course — don’t forget the candy. It’s Halloween, after all!

 

A Witchy Chili Menu

Frightful Punch + Cheeseboard

Smoky Sanderson Sisters Black Magic Punch

Deathly Hallows Cheese Board

A Bloody Good Salad

Harvest Brie and Cheddar Apple Kale Salad

Jack-O-Lantern Chili

Crockpot Spicy Queso Beef Chili
with 5 Ingredient Beer Bread

The Spookiest Dessert Table

Hocus Pocus Spellbook Brownies

Spooky Halloween Pretzels

BOO! Chocolate Peanut Butter Bars

The Theme:

Hocus Pocus: A Witchy Dinner Party

Honestly, I was always a witch growing up, so this theme came to mind immediately. Plus, I love Hocus Pocus! It felt so natural to build a dinner party around — especially since I already knew “witch” recipes I wanted to use.

For the Cocktail Table

I wanted the table to be cute and spooky. I set out tall candles, a dramatic punch bowl, dark florals (mostly red dahlias), some fun candies, and simple black and purple cocktail napkins.

Don’t skip the candles! They instantly set a moody, magical vibe. If you’re using tall tapers, just a few make an impact. If you go with low candles, you can use lots — or mix the two for depth and texture.

For the Dinner Table

We found some amazing plates at Williams Sonoma and layered a black tablecloth with a purple one for texture and movement — it created the perfect spooky backdrop. Here’s another cute option.

For the centerpiece, I used the chili-filled pumpkin (or the cocotte) and a big seasonal salad. If you don’t have time to carve out a pumpkin, simply use this beautiful Staub pumpkin cocotte. You can also suse the mini cocettes to serve the chili in then scattered candles and dark florals (again, mostly red dahlias) down the table. I kept everything simple and functional — always leave room for serving and eating!

For Serving up the Spooky Desserts: 

Nothing fancy needed here. I just brought the sweets out after dinner and let everyone help themselves. Simple, easy, and so much fun!

And then the night wrapped up with everyone heading home — of course with extra dessert in hand. The perfect spooky night with friends.

Next up… Thanksgiving!

A huge thank you to our incredible team that helped us create such a fun night and captured amazing content for me to share!

Everyone made this magical evening come to life!

Photography by Johnny Miller

Props by Sarah Smart

Creative Producer/Styling by Jess Damuck

Wardrobe by Caitlin Harvey

Makeup by Sierra Matthews

Hair by Hailey Logan

my look

You read that correctly. Not only have I won a chili cook-off with this chili recipe, but my husband and multiple readers have also won with it! Talk about a confidence boost.

If there is one recipe that I make year after year in my own kitchen, it’s chili. Here in the Midwest, it’s a true staple. Something you can make in less than 30 minutes, that’s filling, warm, and PERFECT for football season.

Story time! When I first started dating my husband, he called me one day, exclaiming he had won the chili cook-off at his office. I was immediately skeptical that he developed his own recipe so I asked him what his secret ingredient was. He responded with maple syrup, and I immediately knew – YOU USED MY RECIPE. I was mad for a second and then so happy because that meant this very chili recipe won a chili competition!

Why I Adore This Chili Recipe

• Hearty: not only do you get ground beef, but you also get hearty ingredients like beans, garlic, and onion, in every bite.
• Perfectly spicy: I used my own chili seasoning mix for this recipe and I love that you can control the heat with more or less paprika.
• Secret ingredient: a little bit of maple syrup rounds out all of the savory flavors and helps tame the spice a bit.

Readers Are Winning Competitions!

I had to share this one review from the comment section:

Vicki said: “WINNER!! I just won a chili cook off with this recipe! The only thing I added was a splash of Worcestershire sauce…. And I thickened with a small cornstarch slurry due to my limited cook time before the cook off. Everything else was as written. Doubled the recipe, which filled my pot, and by the end it was licked clean! Nothing left! Thank you so much for posting this recipe! My kids went nuts over it too so it will go into the rotation now! “

So, if you’re looking to win your next chili cook-off, use our recipe! But, don’t forget to leave a comment on the post to let us know

This beef chili recipe is hearty and flavorful, made with ground beef, beans, diced tomatoes, homemade chili seasoning, and my secret ingredient – a little maple syrup.

If you’re looking for a 5-star, award-winning chili recipe –> it’s right here! I have won multiple chili cook-off contests with this tried-and-true recipe. And so have you! Scroll down to the comments to read all about other people winning chili cook-offs using this recipe

5-Star, Award-Winning Beef Chili

Thousands of you have made this chili recipe and it has OVER 1,000 5-star reviews. It is hands-down my most popular chili recipe on Fit Foodie Finds, and I can’t wait for you to make it!

Made with Classic Ingredients

There’s a big debate on the internet about whether classic chili has beans or no beans. In my opinion, the best chili recipe is a base of ground beef, tomato, spices, and BEANS. I love the number of fiber beans add to this dish and I promise you won’t regret adding them.

• Ground beef: The star of the show here is ground beef. I’ll give you one secret, the fat in your beef matters! I’m a big fan of 80% or 85% fat because that little bit of fat adds so much flavor. If you go any leaner, you risk compromising flavor and texture.
• Tomatoes: One of the reasons I love chili is because it’s made with tomato products. Thick, creamy, and so delicious. This recipe calls for 3 different kinds: tomato sauce (gives this recipe a delicious tomato flavor), diced tomatoes (adds great texture) , tomato puree (helps to thicken and intensify the flavors)
• Beans: While some traditional beef chili does not call for beans, I like to up the ante a little bit in the nutrition department and include 2 different variations to make this the most epic chili beans recipe. Pinto beans and kidney beans add texture and fiber to this beef chili recipe.
• Chili seasoning: Do yourself a favor and make your own chili seasoning. I promise you the flavor is better AND there isn’t any added junk. Try my homemade chili seasoning and keep a batch in your cabinet at all times.

Every chili needs a little bit of sugar in some form to bring out all of the savory flavors from the chili seasoning. So many of you have been surprised that my chili recipe calls for this ingredient — it’s my go-to natural sweetener for both sweet and savory dishes, and this chili recipe is no different!

What is the secret ingredient, you ask!? This classic chili recipe calls for a little bit of maple syrup. It’s warm, unrefined, and absolutely delightful.

Don’t have maple? Swap it with some brown sugar or even some honey. I’ve tested this chili recipe with both brown sugar and honey instead of maple, and both work just great.

How to Make Chili on the Stove Top

1. Brown the ground beef with the minced onion and garlic.
2. Add the beans, tomato products, and maple syrup.
3. Add the chili seasoning and broth and bring to a boil.
4. Let simmer for around 10 minutes to thicken.
5. Serve with your favorite toppings, and enjoy!

• Slow Cooker Directions: Partially cook the beef on the stove. Then, transfer all ingredients in your slow cooker and mix. Cook on low for around 4 hours. Check out my slow cooker chili recipe.
• Instant Pot Directions: Add all ingredients to the Instant Pot and mix. Cover and cook on high pressure for 5 minutes. Check out my Instant Pot chili recipe.

Tip! Thicken the Chili

The best way to thicken chili is to let it simmer on the stove over a low heat. This will reduce the moisture from the tomato products and thicken it right up.

Storing it in the fridge overnight will also thicken everything and often times, you need to add a splash of broth or water before serving the next day.

One great thing about chili is that it’s so versatile! Here are some ingredient swaps to make this recipe your own (I’ve tested each of these variations with great success!):

• Meat: You can really use any ground meat (or no ground meat at all). I recommend trying ground turkey, ground chicken or a plant-based ground.
• Beans: All variations of beans are up for grabs. Readers in the comments have added black beans and loved it, and I couldn’t agree more.
• Spice: If you like it spicy, add some vinegar-based hot sauce or diced jalapeños. Delish!
• Tomato products: Many people in the comments said they swapped diced tomatoes for fire-roasted tomatoes and it turned out great. I tried this for a chili cook-off and loved it, too!

Topping Ideas

In my opinion, chili isn’t chili without the toppings! Here are some of my go-to topping ideas:

• Chips – tortilla chips or Fritos!
• Chives
• Greek yogurt or sour cream
• Green onions
• Hot sauce
• Shredded cheese

Got Leftovers?

Got leftovers? The options are endless for how you enjoy this chili again and again. Here are a few ideas on how to repurpose this recipe:

• Chili Baked Potatoes: Top either a baked potato or baked sweet potato with leftover chili and shredded cheese.
• Chili Nachos: Are you a fan of nachos just like me? Place a bag of tortilla chips on a baking sheet. Then, top with leftover chili, shredded cheddar cheese, and other nachos toppings.
• Chili Mac and Cheese: It doesn’t get much better than combining 2 of your favorite things into 1 dish. That’s exactly what I did in my Chili Mac and Cheese recipe.

This chili recipe keeps well in the fridge to enjoy throughout the week. I’ve also tested freezing it for later, and that works great, too.

Storing in the Fridge

Store beef chili in an airtight container in the refrigerator for up to 5 days.

Storing in the Freezer

Beef Chili is the perfect chili recipe to freeze! I wrote an entire post on how to freeze soup and it works the exact same way for chili.

1. Let your beef chili cool completely.
2. Then, transfer it into an airtight container or freezer-safe gallon-size bag.
3. Remove as much air as possible and seal.
4. Freeze for up to 3 months.

I recommend freezing your chili in a freezer-safe gallon-size bag or freezer-safe storage container. Make sure that you remove as much air as possible before sealing.