Can you freeze chili and it still taste good?
I made some chili but I live alone so I won't finish this within a few weeks
Yes but remember that it's usually not the freezing process that destroys taste, it's how you defrost. The best way is to batch it up before freezing then put what you want to eat that night in the fridge in the morning so it slowly defrosts.
I think if OP is asking this simple of a question, I believe that canning is out of his/her skill set.
OP: Go to store, buy pic related, fill, stick in freezer.
>why do they want to eat chili for days?
>simple (unless you're a retard)
>tasty (at least when I make it)
>nutritious (get them macros bro)
>economical (especially when made in bulk)
>needs lengthy cook time
You're a retard.
Think first, speak second.
You can use any kind of container that makes a fairly air tight seal.
I know a few people who use butter dishes and yogurt containers.
An old guy I worked with puts ziplock bags in the butter dish, fills it with chili and puts them in the freezer. The next day he pulls the bags out and leaves them neatly stacked.
This way he doesn't need to have a shit ton of containers.
He calls them 'hockey pucks'.
He also makes a lot of casseroles and Cajun dishes (jambalaya/red beans&rice) and does the same.
Moving again and will have a full kitchen at my disposal again, so I'll be doing this a couple times a week.
So how about we make this a chili thread then?
Here is one I did recently. The pork sausage is there because my audience is mostly Japanese. Just substitute bacon.
Depends on fat content though. Lean beef keeps best, winter sausage the worst. Beef is 8-10 months, pork 3-6 months.
These counts are for taste, texture, smell, appearance and nutrient degradation. You can eat moose that's been frozen for 2 years, but only at risk and at inferior quality.