By Becki Sanders
FoodConnect San Francisco
becki.sanders@foodconnect.com

The Art of the Make-Ahead, Tip #4 - Freezer Chili

Are you trying to cut back on eating out to save a little money? Here’s a simple dish that you can easily freeze and whip up in a snap. Whether it’s an unexpected guest who stops by or an individual serving to take to work, this makes a great make-ahead meal.

For small servings, freeze in individual freezer-safe serving containers with a little grated cheese on top (also freezes well). Not having time to make a lunch will never be your excuse again (sorry). It can also be a much tastier and healthier alternative as well as saving you money.

I think most containers you buy these days are freezer safe, especially the brand names such as Tupperware and Pyrex. They come in plastic as well as glass. Just remember to be careful when reheating items from a freezer too fast when you are working in glass. Not all glass containers are tempered (able to withstand quick temperature changes) and may crack. I have never encountered this problem but it’s something to keep in mind.

After cooking, cool quickly in refrigerator, then place in containers and pop in the freezer. To reheat, pull the container out in the morning and let it sit out a couple hours or until thawed, then microwave, stirring every minute or two. Or on stove-top, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated.

Try these recipes submitted by Food Connect members:

Sweet Chili by Tracy Walther

Vegetarian Chili by Christine Petersen

Cherry Chili by Food Connect blogger, Claudia Kwan