Step 3: Finish and serve the beef chili

STEP 3 OF 3

Finish and serve the beef chili

Turn off the heat and let the chili stand for 5 minutes as part of the cooking-time allowance. Stir once more, taste, and portion into six bowls. Optional grated cheese, sour cream or chopped onion can be offered separately; they are not included in the measured base recipe.

Serving and leftovers

Serve with rice, cornbread or a green salad. For a meat-free pantry supper on another day, try our tomato chickpea skillet. Chili is convenient to portion before chilling; do not put a huge deep pot in the refrigerator and assume its center will cool quickly.

Storage and reheating

Refrigerate leftover chili in shallow covered containers within 2 hours, or within 1 hour if the surroundings exceed 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat to 165°F (74°C) throughout, checking with a thermometer. Reheat in a saucepan, stirring often and adding a splash of water if it has thickened. Freeze individual portions for longer storage and thaw in the refrigerator. See USDA leftover guidance for safe cooling and storage.