Beef Chili with Avocado

It’s said that chili likely originates from northern Mexico and southern Texas. Chili was particularly popular with working-class Tejanas (Texans) before becoming more popular in the rest of the world.

Leftover chili pairs very well with breakfast bowls. Try adding a topping of chili to this guacamole and egg breakfast bowl or this delicious sweet potato and avocado breakfast bowl. You won’t be disappointed!

According to the USDA’s Food Safety and Inspection Service, leftovers, like chili, can be kept in the refrigerator for 3 to 4 days or frozen (0° F or below) for 3 to 4 months (if it’s cooked meat). Remember, chili should not be eaten if left out for more than 2 hours at room temperature. Bacteria can grow quickly at warm temperatures.

Cornbread is known for being a classic addition to a delicious bowl of chili. Try these avocado cornbread muffins – they won’t disappoint! Another tasty pairing is a fresh bowl of classic Mexican guacamole.

According to the USDA’s Food Safety and Inspection Service, frozen food continuously stored at 0 °F will always be safe for consumption at a later date. However, cooked meats are best when consumed before 2-3 months of being frozen. Remember that the USDA also provides three safe ways to thaw out food – in the refrigerator, cold water, or in the microwave.

In the fridge, chili will be safe for 3-4 days. In the freezer, recommended storage times are for quality only. The USDA states that cooked meat is best when consumed before 2-3 months of being frozen.