This meaty, slightly spicy chili is perfect for a crowd and tastes even better on the second day. Slow cooking means that cheaper cuts of meat become deliciously tender, and the longer you cook it, the better it tastes. And if you’re not keen on red meat, try it with turkey for a lighter take. This bright and zesty rice is perfect for soaking up the juices from the chili. The kick of lime and fresh cilantro cuts through the rich and savory flavors of the chili. You can also switch out the brown rice with quinoa for a higher protein side; just adjust the cooking time.