9 Chilis to Big Batch Cook and Freeze
on Mar 25, 2020, Updated Jan 29, 2024
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If you are looking for hearty dishes to cook and freeze, then look no further than a pot of chili. Chili recipes usually make a lot, and you can enjoy some for one dinner with your family, and freeze half in quart or pint containers for another meal. If you are looking for a big freezer stash of chili, make a double batch.
Make sure to label the containers with the name of the dish, and the date it was made and frozen. Chili can be frozen for 6 to 9 months.
You should freeze it in freezer-proof containers, and remember to leave a little headspace, 1/2 inch or so, between the top of the soup and the lid of the container. This is because the chili will expand slightly as it freezes, and if the container is filled to the top, it could pop the top off when it expands.
Freeze chili in pint or quart containers for easy defrosting, or you can use freezer-proof zipper-top bags. If you use bags, freeze the chili with the bag lying flat so it takes up less awkwardly large amounts of space. Then, you can stack the bags or even turn the bags of frozen chili on their sides and line them up like books.
If you are looking for hearty, protein-packed dishes to cook and freeze, then look no further than a pot of chili. Here are 9 chili recipes to big batch cook and freeze.Tweet This
To defrost chili, place it in the fridge overnight. Larger containers may take up to two days to defrost.
You can also defrost chili in the microwave using the defrost setting (make sure you are using a microwave-safe container), and then transfer it to a pot and heat it on the stove. Or if you are in a rush or haven’t planned ahead, you can even place the frozen chili in a pot and heat it slowly, stirring often, over low heat.
Toppings should be fresh, but shredded cheese can be frozen, and obviously, salsa is shelf-stable until opened, so those are perennial topping options. Sour cream lasts for a long time in the fridge.