Beef Chili

Yes—chili actually improves overnight as flavors deepen and meld. Make it fully, cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator if frozen. Reheat on the stovetop over medium-low heat until steaming, stirring occasionally and adding a little water if the chili has thickened too much.

Kidney beans and black beans are traditional, but you can substitute pinto beans, chickpeas, or use all of one type. Use canned beans rinsed and drained to remove excess sodium. Do not skip rinsing—it makes the chili clearer and less gassy. If using dried beans, soak and cook them until tender (about 2 hours), then use them in the recipe.

Too thin: simmer longer (up to 1 hour total) to reduce and thicken, or omit some liquid at the start. Too thick: stir in beef stock or water, a splash at a time, until you reach the right consistency. The chili should bubble gently and move slowly when you stir it—not soupy, not paste-like.

Yes. Brown the beef and sauté the onion and garlic in a skillet first, then transfer to a slow cooker with all remaining ingredients. Cook on low for 5–6 hours or on high for 2.5–3 hours. The flavors will be slightly less concentrated than stovetop chili, so taste and adjust spices near the end of cooking.

Diced white onion, shredded sharp cheddar cheese, sour cream, and jalapeño slices are classic. You can also serve it over hot dogs (chili dog), rice, baked potatoes, or with cornbread. Oyster crackers are a traditional accompaniment for scooping.

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat for 10–15 minutes, stirring often and adding a splash of water if needed. You can also microwave individual portions for 2–3 minutes. Frozen chili thaws overnight in the refrigerator and reheats the same way as fresh.