Chili Fans Rejoice: Freezing Doesn’t Mean Sacrificing Flavour – Here’s How to Do It Right
Chili is a champion of make-ahead meals, and thankfully, it freezes beautifully - making it a perfect candidate for meal prepping or enjoying a cozy dinner even after a busy week. But maximizing flavor and texture requires a few key steps,from adjusting cooking times to choosing the right containers.
Beans tend to soften more after freezing and thawing due to their absorption of liquid. To combat mushy beans, slightly undercook them before initially freezing the chili.This allows them to finish cooking during reheating, resulting in a perfectly tender bite.
Beyond texture, chili actually benefits from freezing. The extended time allows flavors to meld and deepen, potentially making leftovers even more tasty than the original batch.
Proper storage is crucial. Use airtight, freezer-safe plastic or glass containers, leaving a little headspace to allow for expansion during freezing. Always let chili cool to room temperature before transferring it to containers to avoid melting plastic or chemical seepage.
When it’s time to enjoy, thaw the chili in the refrigerator for up to 24 hours. Reheat thoroughly in a heavy pot over medium heat, stirring frequently, or in the microwave in one-minute intervals, stirring between each. Don’t forget to elevate your leftovers with favorite toppings like shredded cheese, sour cream, or scallions.
