Is there ever a bad time for a bowl of chili? It’s a classic dish that’s both hearty and versatile, with countless ways to customize it. You can use any type of ground meat, add a variety of beans, and play with spices to suit your taste. Chili is also a fantastic freezer meal—it reheats beautifully, making it ideal for quick weeknight dinners.
Growing up in a small town, we always had friends and family dropping by unexpectedly. My mom never knew if she’d be cooking for just us or a whole group. We often had grandparents or neighbors popping in for a slice of banana bread or some freshly baked chocolate chip cookies. Because of this, my mom kept a well-stocked pantry, ready to whip up a meal at any time. She taught me that simplicity is key, and a straightforward recipe can often be the best. That’s why this chili is so great—it’s easy to make, and you can feed just yourself or the entire street without much fuss. If it ain’t broke, don’t fix it.
For this recipe, I like to use my Dutch oven, but a large stock pot works just as well. What makes this chili so convenient is that you can freeze it in silicone molds or mason jars for individual servings. This way, you can have a bowl ready whenever you want, without the need to make a whole new batch. If you choose to freeze it, remember to leave out any fresh toppings like tortilla chips, green onions and cheese until you’re ready to serve.
Pair this chili with my homemade rustic crusty bread, which is a fantastic alternative to store-bought crusty bread. The bread’s golden, crispy crust and soft interior are perfect for sopping up the rich chili sauce. It adds a warm, comforting touch to the meal and makes everything feel just a little more special.
