Spooky Graveyard Chili

I know that I’m a little late for a Halloween post, but I wanted to have it ready to go to share before next Halloween.  I can’t remember how many years I’ve been making this, but this chili has become a tradition for us as our Halloween dinner.  It’s pretty quick and easy to throw together, it looks festive, and it offers a dose of vegetables to help balance out all that candy!  I pair this with Spicy Pumpkin Muffins.


Everyone has their own traditions, but how it works in our house is that Dad stays home to hand out candy to the trick-or-treaters and Mom takes the kids out trick-or-treating.  Unfortunately, we don’t usually have time to eat dinner before trick-or-treating, but this casserole is easy enough to get ready the night or morning before.  Once we start making the loop back to our house I send my husband a text asking him to put this in the oven and shortly after we get home we have a hot meal to eat!







Don’t worry, you don’t have to save this just for Halloween.  You could easily spread a layer of mashed potatoes on top and enjoy this hearty casserole any time of the year!  This recipe calls for instant mashed potatoes to keep it simple, but feel free to whip up your own or use leftover mashed potatoes, if you’re so lucky!

[recipe title=”Spooky Graveyard Chili”  Servings=”6-8″  Time=”50mins”  Difficulty=”Easy”  image=”http://www.rumblyinmytummy.com/wp-content/uploads/2016/11/Chili_Close.jpg”]


Adapted from HEB



  • 1 lb ground beef
  • 1 cup diced onion
  • 12 ounces frozen mixed vegetables
  • 14.5 ounces fire roasted diced tomatoes
  • 1 pkg chili seasoning mix
  • 1/2 cup water
  • 4 ounce pkg instant mashed potatoes
  • 1/4 cup Parmesan cheese
  • 1 large egg, lightly beaten



  1. Preheat oven to 375 degrees.
  2. Spray an 11×7 baking dish with nonstick spray.
  3. In a large skillet, brown the ground beef with the onion over medium-high heat.
  4. Drain the beef and return to the skillet.
  5. Remove 12-16 peas from the mixed vegetables to use for the ghost eyes.
  6. Add the remaining mixed vegetables, diced tomatoes, chili seasoning, and water to the cooked ground beef.
  7. Bring to a boil and cover the skillet.
  8. Reduce heat to low and cook chili 10 minutes, stirring occasionally.
  9. While chili is cooking, prepare instant mashed potatoes according to the package directions.
  10. Allow potatoes to cool for 5 minutes and then stir in the Parmesan cheese and egg.
  11. Place the mashed potatoes in a large resealable bag and cut one corner about 1/2 inch.
  12. Taste the chili and see if it needs any salt.  Once the seasoning is to your liking, spoon chili into prepared baking dish.
  13. Squeeze the potatoes into 6-8 mounds resembling ghosts.
  14. Place 2 peas in each ghost for its eyes.
  15. Bake in the center of the oven for 25 minutes.



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