(The Daily Dish) Jennifer Burns and Jacob Schmidt with Utah Beef Council are in the kitchen cooking up a Halloween Favorite – Beef Chili! Something to keep those Ghouls and Goblins warm as they take over the neighborhood tonight!

  • Ingredients:
    • 1 pound Ground Beef (96% lean)
    • 1 can (15 ounces) reduced-sodium black beans, rinsed and drained
    • 1 can (14-1/2 ounces) unsalted beef broth
    • 1 can (14-1/2 ounces) unsalted diced tomatoes
    • 1 can (4 ounces) diced green chilies or sliced jalapeño peppers
    • 2 tablespoons chili powder
  • Toppings:
    • Sour cream
    • Chopped fresh cilantro
    • Sliced green onions
    • Shredded Cheddar cheese
    • Sliced avocado (optional)


  • Heat a large nonstick skillet over medium heat until hot.
    • Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
    • Pour off drippings.
  • Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef.
    • Ground beef should be cooked to an internal temperature of 160°F.
    • Color is not a reliable indicator of ground beef doneness.
  • Stir in beans, broth, tomatoes, green chilies and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.
    • Garnish with Toppings, as desired.
  • Cook’s Tip: Omit green onions and cilantro if serving to early eaters (6-7 months).
    • Toppings like avocado and shredded cheddar cheese provide a great opportunity for providing a variety of taste and texture to this dish for early eaters (6-7 months).

Print the recipe for your records at home HERE and then head on over to the Utah Beef Council Website for additional recipes and cooking tips and tricks!

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