Tips for Batch Cooking Success
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Let food cool fully before freezing to prevent freezer burn.
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Label containers with date and contents for easy tracking.
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Use BPA-free containers or reusable silicone bags.
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Portion meals by serving size for easy reheating.
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Add fresh herbs or toppings after reheating for best flavour.
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Cook in a large pot or Dutch oven to reduce spills.
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Always taste before freezing to ensure seasoning is right.
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Double or triple the recipe if you’ve got freezer space.
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Freeze in flat layers (e.g., in bags) for faster thawing.
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Reheat thoroughly to 165°F (74°C) before serving.
Serve It With Suggestions
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Steamed rice or quinoa
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Baked sweet or regular potatoes
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Tortilla chips or cornbread
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Sliced avocado and lime wedges
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Grated cheddar or a dollop of sour cream
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Simple green salad
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Warm naan or pita bread
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Pickled jalapeños or onions
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Fresh cilantro or scallions
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Black bean and corn salad
FAQ's
Q: How long does batch-cooked chilli last in the fridge?
A: Up to 4 days when stored in airtight containers.
Q: Can I freeze this chilli?
A: Yes — freeze for up to 3 months in portioned containers.
Q: Is this chilli spicy?
A: It has mild heat; adjust chilli powder to taste.
Q: Can I make it vegetarian?
A: Absolutely — skip the beef and add extra lentils or beans.
Q: What’s the best way to reheat frozen portions?
A: Thaw overnight in the fridge or reheat from frozen on the stove or microwave.
Q: Can I add other vegetables?
A: Yes — zucchini, corn, or spinach all work well.
Q: Can I double the recipe?
A: Yes — use a large pot and allow for extra simmer time.
Q: How do I thicken the chilli more?
A: Simmer uncovered for 10–15 minutes or mash a few beans.
Q: Can I use dried lentils instead?
A: Yes — pre-cook them or simmer longer in the chilli until tender.
Q: Is this recipe gluten-free?
A: Yes — ensure all canned goods and spices are certified gluten-free.
