This isn’t just any chili-it’s a hearty, chunky version loaded with tender pieces of beef, black beans and colorful bell peppers. Whether it’s a chilly evening or a sunny afternoon, this classic combo hits the spot. And the best part? It comes together in minutes, with a quick microwave option or a stovetop boil.
Pair it with warm, buttery garlic bread for dunking and you’ve got a meal that warms both heart and belly. No fuss, no complicated steps-just pure comfort in a bowl.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the chili frozen or refrigerated until ready to cook.
- For stovetop: Bring a pot of water to a boil. Place the sealed bag of chili in the pot and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut one corner with scissors and pour the chili into a serving bowl.
- For microwave: Cut one corner of the bag and pour the chili into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, for 5-6 minutes. The container and chili will be very hot.
- For garlic bread: Preheat oven to 400°F. Place the garlic bread on a lightly oiled baking sheet. Bake until golden brown, about 12 minutes. Separate into slices and serve alongside the chili.
Recipe Tips
For extra flavor, top the chili with shredded cheese, sour cream or chopped green onions.
If you prefer a thicker chili, let it simmer uncovered for a few minutes after heating.
The garlic bread can be toasted in a toaster oven if you don’t want to heat the full oven.
FAQ
Can I make this chili ahead of time?
Yes, the chili can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Can I freeze leftover chili?
Absolutely. Let the chili cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve instead of garlic bread?
Cornbread, tortilla chips or a crusty baguette are great alternatives for dipping.
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