There isn’t an October that goes by without the smell of chili in our home. Though the weather has been fickle as ever, if it is October you can bet I will be making a warm bowl of chili even if it is still 80 degrees outside (which happens to be as I type this up). I like my chili pretty simple and quick, I don’t even add beans I am that much of a chili purest. That’s not to say there are many amazing chili recipes that simmer for hours and include a long list of ingredients; I just prefer a quick meal and find it just as delicious.

Chili is also the perfect meal to cook on Halloween. It is easy/fast so you can get out the door if you are participating in the trick-or-treating, and bonus, it leaves your home smelling/feeling so good and warm when trick-or-treaters stop by. This is my go to recipe for chili and is a great base for any more complicated chili (try adding some beans or veggies).


– Ingredients –

– ½ lb. ground meat

– 4 ounces can tomato paste

– 2 servings white or brown rice

– ½ cup shredded sharp cheddar cheese


Chili Spices

– 1 tbsp chili powder

– 1 tsp cayenne chili powder

– ½ tsp garlic powder

– ½ tsp onion powder

– ½ tsp cumin

– ½ tsp oregano


– While rice is cooking lightly brown meat in sauté pan over medium heat, 5-7 minutes

– Mix together chili spices in small bowl until combined and set aside

– Once meat is lightly browned drain fat and adding can of tomato paste and chili seasoning over low heat mixing occasionally until meat is fully cooked, 10-12 minutes

– Once rice is done fluff with fork and divide up into two bowls, top the rice with half the chili and half ¼ cup each shredded cheddar cheese. Pro tip, get the cheese on while everything is hot and it will be gooey goodness