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Spooky One-Pot Mummy Chili: Easy 30-Minute Halloween Dinner

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A fun and festive Halloween chili that comes together in under 30 minutes with minimal mess. Ground beef, beans, and smoky spices are simmered together, then topped with crescent roll ‘bandages’ and cheese eyes for a spooky, kid-approved dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes, with juices
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth (low sodium)
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 2 slices provolone or mozzarella cheese
  • Olive oil (for sautéing)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat a drizzle of olive oil in a large oven-safe pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground beef and cook for 5-6 minutes, breaking it up with a spoon, until browned. Spoon off excess fat if desired.
  5. Sprinkle chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper over the meat. Stir and cook for 1 minute to toast the spices.
  6. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom.
  7. Add the drained black beans and kidney beans. Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally.
  8. While chili simmers, open the crescent roll dough and separate into 8 triangles. Cut each triangle lengthwise into 3-4 thin strips to make about 24-32 strips total.
  9. After 10 minutes, taste the chili and adjust seasoning as needed.
  10. Remove the pot from the stovetop. Arrange the crescent roll strips over the top of the chili in a crisscross pattern, leaving a small gap in the center for the eyes.
  11. Cut two small circles from the cheese slices and place them in the gap for the eyes.
  12. Place the pot in the preheated oven and bake for 12-15 minutes, until the crescent strips are golden brown and the chili is bubbling.
  13. Remove from the oven and let rest for 5 minutes before serving.

Notes

For best texture, let chili simmer uncovered for full 10 minutes. Don’t press crescent strips into chili; lay them gently on top. Chili base can be made up to 2 days ahead. Freeze chili without crescent bandages for up to 3 months.

Nutrition

Keywords: Halloween chili, mummy chili, one-pot chili, easy chili, 30-minute chili, spooky dinner, kid-friendly chili

Find it online: https://goldensimmer.com/spooky-one-pot-mummy-chili-easy-30-minute-halloween-dinner/