Serve hot with crusty bread, cornbread, or over rice for a hearty meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for up to 3 months; thaw and reheat gently on the stovetop.
Variations
Vegetarian Version: Replace meat with extra beans, lentils, or quinoa.
White Chili: Use chicken and white beans with green chilies instead of tomatoes and kidney beans.
Smoky Flavor Boost: Add chipotle peppers in adobo sauce for a smoky kick.
Spicy Chili: Increase jalapeños or add fresh chili peppers to intensify the heat.
FAQ
Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meat and sauté aromatics first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Q: What beans work best in chili?
A: Kidney beans and black beans are classic, but you can also use pinto beans or chickpeas for variety.
Q: How can I thicken my chili?
A: Simmer uncovered for the last 15 minutes, or stir in 1 tbsp of cornmeal or masa harina for a thicker texture.
