Fall Turkey Chili with Sweet Cornbread

This Halloween chili with skull cornbread is the ultimate spooky dinner centerpiece. A hearty, flavorful turkey chili simmered with tomatoes, spices, and a touch of Worcestershire sauce gets topped with golden cornbread baked right in a skull mold. Perfect for Halloween parties, cozy fall nights, or a frightfully fun family dinner, this recipe combines comfort food with creepy presentation.

Recipe below!

Skull mold here: https://amzn.to/4gzA0Yf

Chili with Ground Turkey & Skull Cornbread

Cornbread Ingredients

2 cups all purpose flour

1 cup cornmeal

1 cup sugar

1 ½ tablespoons baking powder

1 teaspoon kosher salt

3 large eggs

½ cup (8 tablespoons) butter - melted

½ cup vegetable oil

1 ¼ cups whole milk

honey and extra butter for serving - optional

Skull mold here: https://amzn.to/4gzA0Yf

Turkey Chili Ingredients

½ teaspoon olive oil

1 pound ground turkey

1 small onion, chopped

1 cup water

1 cup low-sodium chicken stock

1 (28 ounce) can crushed tomatoes

1–2 tablespoons tomato paste

1 (16 ounce) can kidney beans — drained, rinsed, and mashed (optional)

1 tablespoon garlic, minced

2 tablespoons chili powder

½ teaspoon paprika

½ teaspoon dried oregano

½ teaspoon ground cayenne pepper

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon Worcestershire sauce

Cornbread Directions

1. Preheat oven to 350 degrees and lightly grease your skull baking mold.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

3. In a medium bowl, mix together the melted butter, oil, milk, and eggs until smooth. Add the wet ingredients to the dry ingredients and stir just until combined.

4. Spoon the batter evenly into the skull mold cavities (this recipe makes 9 skulls). Tap the mold gently on the counter to release any air bubbles. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean or with just a few crumbs.

5. Allow to cool in the mold for 10 minutes before gently removing the skulls.

6. Serve alongside chili, or place a skull in the center of your chili pot for a spooky Halloween presentation.

Chili Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon. Stir in the chopped onion and garlic, cooking until softened and fragrant. Add the chili powder, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Stir well to coat the meat with the spices.

2. Pour in the water and chicken stock, then stir in the crushed tomatoes and tomato paste until fully combined. If using beans, add them at this stage. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens and flavors meld together. Stir in the Worcestershire sauce during the last 5 minutes of cooking.

3. Serve hot with a skull cornbread placed in the center for a spooky Halloween presentation. Add chopped onion, a dollop of sour cream, or shredded cheese for garnish.