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Freeze and Reheat: 10 Make-ahead Meals


Much like soup, chili is another slow-cooking dish that you can make in big batches and freeze in smaller portions. Before you put it in the freezer though, use the ice bath technique we discussed for soups so it can cool down before you freeze it. Once it's properly cooled, spoon it into sturdy containers and leave 1/4- to 1/2-inch room at the top to allow the liquid to expand when it freezes. It'll keep for two to three months.