Frequently asked
Can I make this in a slow cooker?
Yes. Brown the meat and aromatics on the stove first — this step matters for flavor. Then transfer everything to the slow cooker on low for 6-8 hours, or high for 3-4 hours.
Does it freeze well?
Excellent freezer chili. Cool completely, portion into freezer-safe containers, freeze flat in zip bags for easy stacking. Keeps 3 months. Thaw overnight in the fridge, reheat gently on the stove.
What if I don't have all the spices?
The non-negotiables are chili powder, cumin, and salt. Everything else is enhancement. If you're missing the smoked paprika or oregano, the chili will still taste like chili.
Can I make this vegetarian?
Yes. Skip the meat and double the beans, or substitute lentils (red or brown) for the meat. Add an extra tablespoon of tomato paste to compensate for the missing meat depth.
