There's only one problem with chili: It can take a long, long time. Sure, there are some tips for speeding up the chili-making process by leaving the lid off , but plenty of slow-cooker chili recipes call for hours of cooking time. They're delicious, but you might not always have that kind of time — or, you might decide you feel like some chili, but dinner is right around the corner.
Fortunately, chili also lends itself to two things: Making in large batches, and freezing. We know all too well that everyone is working with limited freezer space, but we also have some good news: There's a super-easy way to freeze chili so that it takes up minimal space, and this method also works with other stews and sauces, too. Instead of reaching for your freezer-safe, airtight containers, grab some freezer bags.
Portion out your chili, seal, and lay the bags flat on a baking sheet (or a few baking sheets, depending on how many bags you have). Pop the whole thing in your freezer for a few hours, then pull the trays out, remove your bags, and you'll have easily stackable bags of frozen chili that are ready for defrosting at a moment's notice. Easy, right? We have a couple more tips to keep in mind that will make freezing chili for a quick dinner even easier — starting with the fact that this works with not only meaty chilis but vegetarian ones, too .
.. especially if you undercook the veggies before freezing to help preserve their texture through the thawing and reheating process.
Tips fo.
