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Cozy Slow Cooker Halloween Chili with Breadstick Bones

cozy slow cooker halloween chili - featured image
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A rich, deeply savory chili with a subtle warmth that builds slowly, packed with ground beef, beans, and a secret splash of coffee. Served with adorable breadstick bones for a fun Halloween dinner that tastes like a hug in a bowl.

Ingredients

Scale
  • 2 pounds ground beef (85/15)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can diced tomatoes, undrained (fire-roasted preferred)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup strong brewed coffee
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 (11-ounce) tube refrigerated breadstick dough
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Optional: Everything bagel seasoning or sesame seeds
  • For serving: shredded cheddar cheese, sour cream, chopped fresh cilantro or green onions, pickled jalapeños

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Leave about a tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until softened. Add the minced garlic and tomato paste, and cook for another minute, stirring constantly.
  3. Build the chili base: Transfer the beef and onion mixture to a 6-quart or larger slow cooker. Add the diced tomatoes (with juices), tomato sauce, drained kidney beans, and drained black beans. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the top.
  4. Add the secret ingredients: Pour the brewed coffee over the top. Add the cocoa powder, brown sugar, and Worcestershire sauce. Stir everything together thoroughly.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning.
  6. Make the breadstick bones: About 20 minutes before serving, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the breadstick dough strips. Roll each strip into an 8-inch rope. Cut a small slit about 1/2 inch from each end to create the ‘knobs’ of the bone. Gently pinch the ends to round them. Place on the prepared baking sheet.
  7. Bake the bones: In a small bowl, mix melted butter with garlic powder. Brush over each breadstick bone. Sprinkle with salt. Bake for 10-12 minutes until puffed and golden brown. Let cool on the baking sheet for a couple of minutes.
  8. Serve: Ladle the chili into bowls. Arrange breadstick bones on the side or sticking out of the chili. Top with shredded cheddar, sour cream, and cilantro or green onions. Serve immediately.

Notes

Do not skip browning the meat—it creates deep flavor. For extra flavor, toast the spices in the skillet with the tomato paste for 30 seconds. If chili is too thin after 4 hours on low, cook uncovered for 30-45 minutes to thicken. Breadstick bones can be shaped ahead and refrigerated; bake just before serving. Leftover chili keeps for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: Halloween chili, slow cooker chili, breadstick bones, spooky dinner, Halloween dinner, chili recipe, slow cooker recipe, comfort food

Find it online: https://shimmersnack.com/cozy-slow-cooker-halloween-chili-with-breadstick-bones/