Chilis are popular to take to cook-offs and potlucks and today’s recipe is always a winner! Other winners include our White Chicken Chili and Crockpot Chili.
We Love Chili!
Fall and winter are the perfect times to enjoy chilis and soups, especially our favorite homemade version, which has won countless chili cook-offs. Here is why we love it!
Feeds a crowd. A big pot is great for big gatherings. Quick + easy. It’s on the table in just over 30 minutes! Filled with flavor. It’s filled with spices, beans, and big chunks of meat. Easy to customize. Adjust the spiciness and ingredients to your personal preferences.
Chili Ingredients
It’s also made with simple ingredients that we usually have on hand.
ground beef – substitute ground turkey or chicken sugar – balances out the flavor and can be adjusted to taste spices – cumin, garlic powder, chili powder, garlic salt, paprika, and black pepper can be adjusted to taste red kidney beans – or use black beans, pinto beans, or navy beans diced tomatoes tomato sauce beef broth
How to Make the Best Chili
Variations
People love to add a secret ingredient to their pot of chili. Some ideas include:
Lime juice: adds just a bit of tang and a clean, fresh taste Cornmeal: add just a few tablespoons to thicken and add a polenta flavor Veggies: zucchini or bell peppers will add texture and nutrition Mustard: a tablespoon enhances the chili flavor like you’d never imagine
storing info
STORE chili in the fridge for 3-4 days. Reheat in the microwave in 30-second increments, stirring in between, until hot. FREEZE. Cool and divide in a freezer safe airtight container leaving about ½ headspace. Store for 4-6 months. Thaw in the refrigerator (allow 24 hours for every 5 pounds) and reheat on the stove or in the microwave.
We hope you’ll agree that this is the BEST chili recipe! Recipe Video Recipe Video Recipe Video
