Chili is one of those dishes that can work year round. It is very versatile and can serve as different meals throughout the week. I usually make a big pot of this Whole30 compliant chili on Sunday evenings and have enough leftover to make potato spuds and loaded sweet potato fries during the week. In my opinion, the longer chili sits, the better it is…. Am I right? I will usually enjoy a big bowl with avocado and cilantro the first night I will break it up during the week by using it in different ways. This makes family dinner easy and delicious for busy moms.
Currently, I am obsessed with Bison meat, it is lean, clean and taste so rich. I have been subbing bison for all of my ground beef recipes and my family is jumping for joy. This bison chili tastes so much better compared to my ground beef recipe. Bison meat has very little grease and makes the chili not taste as heavy. My new recipe is seriously the best chili I have ever had. Spoiler alert….the bison meat does make it a little more pricey, but so worth it. If you do not have access to bison meat, it is totally fine, 90/10 ground beef works perfect!
Soup and chili are always my go-to-meals when I am working during the week. It makes life so easy when I can throw all my ingredients in my dutch oven or crockpot and come home to a good smelling house and a delicious and easy dinner that is ready to go. Another quick tip for chili, make 3 big pots and freeze for awesome make ahead dinners. Simply thaw, heat up and serve however desired. This is always such a lifesaver in the winter when I am exhausted from working along with the gloomy weather. I have always been such a big fan of freezer meals, and this chili is such a simple one to start adding to your monthly routine.
Whatever the season, this chili is so satisfying and yummy. It is a bit spicy, so if you have small children, feel free to modify the recipe to meet your family’s needs. I have a spice-loving family, so I usually make really spicy food and we have no problems at all. Don’t forget, squeeze some lime juice, sprinkle with cilantro and top with fresh avocado and you are set!
If you are needing a great leftover idea for any extra chili, try these stuffed baked potatoes. I usually will make enough chili to recreate 2 or 3 meals throughout the week. These baked potatoes are so delicious and easy to throw together on a busy weeknight. Not only are they easy peasy, but they are Whole30 compliant which makes them even better. Give them a try on your leftover night. To make this process even easier, I will throw my baked potatoes in the crockpot with a little olive oil and place on low before I leave work and they are ready by the time I get home. All I have to do to make a complete meal is heat up the leftover chili throw on top of the baked potatoes and top with fresh cilantro, avocado, and red onions.
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