Tips, Tricks, and Recipes for the Perfect Chili

As the temperature starts to dip and the days get a little shorter it's time to start finding comfort in the kitchen– that's where we come in. Nothing warms you up like a combination of black beans, crushed tomatoes, and beef!

*Note: All recipes can be modified to be a chicken chili or vegetarian chili option.... but they won't be as good.

Let's start with the basics...

Slow Cooker vs. Stovetop

The first step is to decide how you want to cook your chili recipe. Any great recipe can be cooked in a slow cooker or a stovetop but might come out differently depending on your method.

Slow cookers are the perfect option for a busy schedule. Throw your ingredients in your crockpot in the morning and by the time you're home, you'll have a homecooked meal waiting for you. Because slow cookers heat their contents evenly on all sides, it eliminates the need for periodic stirring.

However a slow cooker, although convenient, can also make for a more watery chili as condensation isn't able to leave the pot since it is not opened as frequently for stirring as it would be on a stovetop.

If you're not looking for the convenience of a slow cooker we recommend using a stovetop and stirring occasionally.

Best Cuts for Chili

Ground beef – Inexpensive and quick, ground beef is a great option for chili as you don't have to worry about cooking separately or tenderizing.

Brisket – While brisket is more commonly found barbequed or braised, this cut (after stewing) can be pulled into shreds which works great in chili.

Beef chuck – This cut is usually tough but becomes tender when stewed for 90 minutes or more. It also has a stronger flavor than ground beef.

Freezing Your Chili

There is no such thing as too much chili. But if you find yourself wanting to save the leftovers for later... you're in luck as chili is super easy to freeze.

Wait for your chili to cool down to room temperature. Spoon the chili into freezer bags, leaving 1 in of space a the top. Before laying the freezer bags flat in the freezer, mark the bags with the date you made the chili and enjoy later! Chili stays good in the freezer for up to four months if properly frozen.