but the longer you cook the chili, the more the flavors will develop. You can simmer this on the stovetop all day, 4-8 hours for best effect. Add salt and pepper to achieve your final flavor. 5. Top with cheese, sour cream and chives and serve with fresh cornbread for a fabulous fall experience. Notes: For a healthier version, substitute ground turkey for the red meat. If you want more heat in your chili, leave in the jalapeno seeds. Short on time? Use 1 can of diced tomatoes and 1 can of pumpkin puree instead of the fresh versions used in the recipe above. Feeding a crowd? Add up to 2 pounds of cooked black or pinto beans to stretch out the recipe. You can also use a slow cooker for this recipe. Simply cook for 6-8 hours on low heat or 4 hours on high. Remember: Chili always tastes better the day after it was made. Enjoy another bowl or use the chili to make burritos, enchiladas or tamale pie.