1. Can I use ground turkey instead of ground beef?

Yes! Ground turkey is a great substitute if you're looking for a leaner option. It’ll still taste delicious, but the flavor will be a bit lighter.

2. What if my slow cooker doesn’t have a sauté setting?

No problem! You can sauté the beef, onions, garlic, and peppers in a skillet on the stove, then transfer them to the slow cooker.

3. How spicy is this chili?

It has a mild kick from the cayenne pepper and green chiles, but it’s not overly spicy. You can always adjust the heat level by adding more cayenne or jalapeños if you like it hotter!

4. Can I make this chili vegetarian?

Yes! Just omit the ground beef and double the beans or add a plant-based meat substitute. You can also throw in extra veggies like zucchini or mushrooms.

5. Can I freeze this chili?

Absolutely! Chili freezes really well. Just cool it down completely and store it in an airtight container in the freezer for up to 3 months.

6. Can I cook it on the stovetop instead of the slow cooker?

Yes, you can cook it on the stovetop. After sautéing the beef and veggies, simmer the chili over low heat for about 1-2 hours, stirring occasionally to develop the flavors.

7. What kind of beans should I use?

This recipe uses a mix of kidney beans and black beans, but you can use pinto beans or any beans you like. Just make sure to drain and rinse them before adding them to the chili.

8. What’s the purpose of the cocoa powder?

Cocoa powder adds depth and richness to the chili without making it taste like chocolate. It enhances the savory flavors and gives the chili a more complex taste.

9. Can I use fresh tomatoes instead of canned?

You can, but canned tomatoes tend to have a more concentrated flavor. If using fresh, you may want to cook them down a bit longer to get the same richness.

10. How long will the leftovers last?

Leftovers will keep in the fridge for up to 4 days. Just reheat in the microwave or on the stovetop.

11. Can I make this chili in an Instant Pot?

Yes! You can use the sauté function for the beef and veggies, then pressure cook the chili on high for 15 minutes, followed by a natural release.

12. What are some good toppings for chili?

Some classic toppings include shredded cheese, sour cream, green onions, cilantro, jalapeños, avocado, and tortilla chips or cornbread on the side.

13. Can I make this chili without beans?

Sure! If you prefer a beanless chili, just skip the beans and add extra meat or veggies like mushrooms or zucchini.

14. Can I substitute smoked paprika with regular paprika?

You can, but smoked paprika gives the chili a deep, smoky flavor that really elevates the dish. If you can, stick with smoked paprika for the best results.

15. What’s the best way to reheat this chili?

Reheat it on the stovetop over medium heat until warmed through, or microwave it in 1-2 minute intervals, stirring in between. Add a splash of beef broth or water if it gets too thick.