By Halloween week in our house is a full production. We've had the same traditions for years: carved pumpkins on the porch (one per child, plus one big family one that Gary and I do together), a pot of chili on the stove so there's real food before candy, costumes that have been argued about since August and finalized approximately twelve hours before trick-or-treating.
Noah went as a dinosaur, which surprised no one — he's been in a dinosaur phase for two years and shows no signs of ending it. Olivia went as a book character I didn't recognize from a series she loves. Mason went as a chef, which — yes. He wore a real apron and a paper toque he made himself and carried a wooden spoon. I may have cried a little. Ethan is fifteen and went with his friends to a party and texted me a photo of himself in a costume that was clearly put together in about four minutes but he was grinning, which is enough.
I filmed the pumpkin carving for a short video. Not a recipe — just a moment. The kids being themselves, Gary being silly with the carving tools, the smell of pumpkin seeds roasting in the oven. I posted it as a short clip and it got more engagement in the first day than anything I've posted. Apparently people want to see the kitchen and also the life around the kitchen.
I'm filing that away. The food matters. The family around the food matters too.
Every Halloween, that pot of chili is non-negotiable — it’s the thing that makes sure we all sit down together before the night turns into pure sugar and chaos. This year, watching Mason carry his wooden spoon in his little chef costume, I kept thinking about how food really is the throughline in our house, and there’s no better proof of that than this chili and cinnamon rolls combination that we’ve been making on Halloween night for years. The sweetness of the rolls against the savory chili sounds strange until you try it, and then it just tastes like October.
Chili and Cinnamon Rolls
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr | Servings: 8
Ingredients
- 1 1/2 lbs ground beef
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 can (12.4 oz) refrigerated cinnamon rolls with icing (such as Pillsbury)
Instructions
- Brown the beef. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 7–8 minutes. Drain excess fat.
- Soften the vegetables. Add the diced onion and bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 1 minute more.
- Build the chili. Stir in the chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook the spices for 1 minute, stirring constantly, until fragrant.
- Add the tomatoes and beans. Pour in the crushed tomatoes and diced tomatoes. Add the kidney beans and pinto beans. Stir everything together to combine.
- Simmer. Bring the chili to a boil, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until thickened and flavors have melded. Season with salt and black pepper to taste.
- Bake the cinnamon rolls. About 15 minutes before the chili is done, preheat your oven according to the cinnamon roll package directions (typically 350°F). Bake rolls as directed until golden, about 13–15 minutes. Drizzle with the included icing while warm.
- Serve together. Ladle the chili into bowls and serve alongside warm cinnamon rolls. Top chili with shredded cheese, sour cream, or sliced green onions as desired.
Nutrition (per serving)
Calories: 480 | Protein: 27g | Fat: 18g | Carbs: 52g | Fiber: 8g | Sodium: 820mg