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Storing and Reheating
- Fridge: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of broth if it’s too thick.
- Freezer: Chili freezes beautifully! Let it cool completely, then transfer to freezer-safe bags or containers. It will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight and reheat on the stove.
FAQ
Q: Can I make this chili in a slow cooker?
A: Absolutely! After browning the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
Q: How can I thicken my chili if it’s too thin?
A: Let it simmer uncovered for an additional 20-30 minutes. You can also add a spoonful of cornmeal or masa harina (corn flour) to thicken it slightly.
Q: Can I make this chili spicier?
A: Yes! Add more chili powder, diced jalapeños, or a dash of cayenne pepper to increase the heat.
Enjoy Your Big Pot of Homemade Chili!
This huge pot of chili is sure to please a crowd with its rich, comforting flavors. Whether you’re hosting friends for a game night, feeding the family, or just craving a warm bowl on a cold day, this recipe is perfect for making memories. If you enjoyed this recipe, share it with your friends, and don’t forget to subscribe for more comforting recipes!
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