Can beef chili be frozen?

Yes - this chili freezes wonderfully! Let it cool completely, then store in an airtight container in the freezer for up to 4 months without losing flavor. Defrost overnight in the fridge, and reheat in a saucepan over low heat when you're ready to serve.

Chili too spicy? Here's how to tone down the heat:

Three things counteract spice: Fat, sugar, and acid. If your chili is too spicy, stir in a bit of dairy (sour cream, Greek yogurt, shredded cheese, or even a splash of milk or heavy cream), a splash of something sweet (like molasses, brown sugar, or honey), or something acidic (like more tomatoes, lemon juice, or apple cider vinegar). Add extra ingredients in small amounts, and taste as you go until it feels just right.

Can I make this chili in the crock pot or Instant Pot?

To make this recipe in a slow cooker, sauté the onion + garlic + beef on the stovetop as directed, then add the beef mixture to the slow cooker with the rest of the ingredients and cook on low for 4-6 hours or until you're ready to eat. Because this recipe comes together so quickly, we don't find that you save any time when you use the Instant Pot, so we recommend just doing it on the stovetop!

Easy Peach Whiskey Chili

Description

This peach whiskey chili is a delicious twist on classic beef chili!

Ingredients

Scale

2 Tablespoons olive oil
1/2 large yellow onion, diced
4 cloves garlic, minced
1 pound lean ground beef (you could also use ground turkey)
salt and pepper to taste
3 large peaches, peeled and diced (you could also use frozen peaches if you like!)
2 Tablespoons whiskey or bourbon
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 Tablespoon chili powder
1 Tablespoon molasses
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained and rinsed

Optional toppings:

Sour cream or Greek yogurt
Fresh cilantro
Sliced green onions

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic and sauté, stirring frequently, until onion is translucent, about 3 minutes.
Add ground beef to pot and cook, breaking beef up with a wooden spoon, for 8-10 minutes until beef is cooked through.
Add peaches and cook until peaches are soft, about 4 minutes more.
Add whiskey to the pot to deglaze and give everything a stir.
Add cayenne pepper, paprika, chili powder, and molasses to pot. Stir to combine.
Add tomatoes and stir to combine. Bring chili to a simmer, then reduce heat to low and cook, stirring occasionally, for 30 minutes or until you're ready to eat.
Add kidney beans and stir to combine.
Ladle chili into serving bowls and top each serving with a scoop of sour cream, a sprig of cilantro, and a sprinkle of chopped green onion. Serve immediately.

Notes

Additions and Substitutions. Use frozen peaches instead of fresh if you like. Swap ground chicken or turkey for the beef, or omit the beef and add a can of black beans or white beans for a vegetarian version. Add extra veggies (bell pepper, beans, butternut squash, sweet potato, kale, spinach) to make this a bit heartier.

This chili can get spicy: Different spice brands can lend a bigger kick than others. If you'd like a milder flavor, reduce the spices by half, then taste the finished chili and add more spices as needed to suit your palate.

Don't skip the salt! With tomato-based recipes like chili, proper seasoning is very important. If the flavors don't quite "pop" yet, add a pinch of salt!

If your chili is too runny, let it simmer over medium-low heat until it's thickened. If the chili is too thick, stir in a splash of water to thin it back out.

Need a side dish? Try these skillet herbed cornbread biscuits or a quick lemon arugula salad!