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Cozy One-Pot Halloween Chili with Breadstick Fingers

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A rich, smoky one-pot chili served with creepy but delicious breadstick fingers made from pizza dough. Perfect for Halloween or any night you want to turn dinner into a fun, comforting event.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 pounds ground beef (80/20 blend)
  • 1 medium red bell pepper, diced
  • 2 cans (15 ounces each) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce (no-salt-added preferred)
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups beef broth (low-sodium preferred)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 pound store-bought pizza dough
  • 2 tablespoons butter, melted
  • 1 clove garlic, minced (for breadsticks)
  • 1 teaspoon flaky sea salt
  • 24 whole almonds (blanched or raw)
  • 1 tablespoon sesame seeds (optional)
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced red onion (for topping, optional)

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef and cook, breaking it up, until no longer pink, about 6 to 8 minutes. Drain excess fat if needed, leaving about 2 tablespoons for flavor.
  3. Stir in diced red bell pepper, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 2 minutes, stirring constantly.
  4. Pour in fire-roasted tomatoes (with juices), tomato sauce, beef broth, brown sugar, Worcestershire sauce, and bay leaf. Stir, scraping up any browned bits from the bottom.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
  6. Stir in drained kidney beans and black beans. Simmer uncovered for 10 to 15 minutes until beans are heated through and chili has thickened. Remove bay leaf.
  7. While chili simmers, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. On a lightly floured surface, divide pizza dough into 8 equal pieces. Roll each into a long, thin log about 6 inches long and ½ inch thick, tapered at one end.
  9. Place dough logs on prepared baking sheet, leaving 2 inches between each. Score 2 to 3 shallow lines across each to create knuckle creases. Press one almond firmly into the tapered end for a fingernail.
  10. Mix melted butter with minced garlic. Brush over each breadstick finger. Sprinkle with flaky sea salt and sesame seeds (if using).
  11. Bake for 12 to 15 minutes until golden brown and puffed.
  12. Serve chili in bowls with 2 breadstick fingers on top or alongside. Add desired toppings.

Notes

For best flavor, toast spices in hot oil for a minute before adding liquids. Chili can be made a day ahead for deeper flavor. Breadsticks are best eaten fresh; reheat in a 350°F oven for 5 minutes if needed. If chili is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; if too thick, add more broth.

Nutrition

Keywords: Halloween chili, one-pot chili, breadstick fingers, creepy breadsticks, chili recipe, Halloween dinner, comfort food

Find it online: https://blingbite.com/cozy-one-pot-halloween-chili-with-breadstick-fingers/