Let’s be honest, I think everyone loves the fall season- hay rides, crockpot meals, and reasons to enjoy our favorite holiday treats. When you ignore the fact that winter is two weeks away, seasonal allergies and depression- it’s practically the 2nd best time of the year. But back to the reason why we’re here- this chili recipe!
Chili was a lifesaver through the winter months in undergrad. I could make a crockpot filled to the top and my friends and I would have dinner until Wednesday. Along the way, I’ve experimented with different techniques to create a recipe perfect for me- lots of meat and not too thick. I’m positive that you will love this recipe whether you’re making weeknight dinner or entering the office’s chili cook-off (I’d like my share of the winnings if we will!)
Have leftover chili, freeze it! I usually never let food go to waste- if I think I can freeze it for a rainy day or the week’s between pay periods, I’ll find a way! To freeze your leftover chili, I would suggest allowing the chili to chill immediately to prevent the buildup and ensure lasting shelf life.