Chili con carne

Chili may be the most forgiving dish in any freezer. Ground beef or cubed chuck, beans, tomatoes and dried chiles go through freezing with nothing to curdle or go limp, and a pot for twelve takes little more effort than a pot for four. Keep the toppings out of the container: sour cream separates and turns watery after freezing, and cheese is better grated fresh. Freeze single and double portions in rigid containers with a little headspace, then serve over rice, in a baked potato or with cornbread for a full plate. Season lightly before freezing and adjust the heat after reheating, since some spices change character in the freezer.