Freezing chili is a great way to make meals in advance or store leftovers for later. However, chili can easily get freezer burn if not frozen properly. Freezer burn causes dry, tough spots and changes the taste and texture of food. Follow these tips to freeze chili without freezer burn.
Use the Right Freezer Containers
Use containers specifically designed for freezing like rigid plastic containers or heavy-duty freezer bags. Avoid glass jars which can crack and regular plastic bags or plastic containers which are too thin. The right containers protect your chili from air exposure which causes freezer burn. Look for these ideal freezer container features:
- Thick, durable material that won’t crack at freezing temperatures
- Tight sealing lids with as little air space as possible
- Square shapes that maximize storage space
- Freezer-safe label area to date and identify contents
Some good freezer container options are:
- Rigid plastic freezer containers with snap-on lids
- Freezer bags designed for long-term freezing
- Mason jars specifically made for freezing like those with straight sides
Avoid thinner plastic containers, self-sealing bags, glass jars not meant for freezing, and anything with loose lids. Investing in high-quality, airtight containers made for freezing protects your chili and eliminates freezer burn.
Portion Chili in Smaller Quantities
Freezing chili in smaller portions rather than one huge batch helps prevent freezer burn. Smaller frozen items freeze faster, leaving less time for ice crystals and freezer burn to develop. Ideal portion sizes for chili are:
- 1-2 cup portions for individuals
- 3-4 cup portions for families
- 16 oz for portable meals to reheat at work
Make sure to leave 1/2 to 1 inch of headspace in containers for expansion during freezing. Portioning chili out in ready-to-grab sizes makes it easy to thaw just what you need for meals.
Cool Chili Before Freezing
Never put piping hot chili directly into the freezer. The temperature change causes condensation that leads to freezer burn. Here are two ways to properly cool chili before freezing:
Refrigerate First
- Let chili cool to room temperature, about 1-2 hours
- Cover and refrigerate overnight or at least 12 hours
- Portion into freezer containers once completely chilled
Ice Bath
- Prepare ice bath by filling large container with ice and cold water
- Divide chili into smaller containers or freezer bags
- Seal containers and submerge in ice bath for 1 hour
- Remove and wipe dry before freezing
Taking the time to properly cool chili prevents moisture condensation that is the enemy of freeze burn-free chili.
Exclude Extra Air
After portioning cooled chili into containers, exclude as much air as possible before sealing. Air causes freezer burn on frozen chili. Follow these tips to remove air:
- Pack chili into containers tightly leaving only 1/2 inch headspace
- Press plastic freezer bags flat before sealing
- Insert a drinking straw to the bottom of the container and suck out excess air
- Place a piece of plastic wrap directly on the chili surface before sealing lid
Removing air before freezing eliminates oxygen that dries out chili in cold storage. Tightly sealed, airtight containers are critical for preventing freezer burn.
Seal Containers Securely
Improperly sealed containers allow air and moisture in creating the perfect conditions for freezer burn. Check containers before freezing chili to ensure:
- Lids are completely snapped or zipped shut
- Bags are sealed with no openings
- Mason jars have airspace removed and lids tightly screwed on
Double check seals by turning bags and containers upside down to see if any liquid escapes. Wipe off any food or liquid around seals that can prevent proper closure. Secure, airtight seals stop air from reaching the chili.
Label and Date all Chili Packages
Clearly labeling each container or bag with the contents and freeze date prevents freezer burn. Include these details on labels:
- Type of chili (turkey, veggie, etc.)
- Date frozen
- “Sell by” or recommended use date 3-6 months from frozen date
Marking packages eliminates guesswork of what’s inside and how long it has been frozen. This ensures chili gets used within recommended time limits before freezer burn sets in.
Freeze Chili Flat
Freezing chili flat in a thin layer rather than mounded speeds up freezing time. To freeze flat:
- Make sure containers or bags are able to lay flat
- Pour chili into bags or containers in an even layer no more than 2 inches thick
- Flatten bag or distribute chili evenly before freezing
Freezing chili in a flat, even layer prevents thicker areas that freeze too slowly and are prone to ice crystals.
Know Where to Put Chili in Freezer
Place chili packages in the correct location in your freezer to prevent freezer burn:
- Coldest Zone – Back wall or bottom shelf for fastest freezing
- Warmer Zones – Door racks or top shelf if consuming within 1-2 months
- Crisper Drawers – Useful for preventing odors but slow freezing can cause burn
The faster your chili freezes through completely, the less chance for damage from freezer burn. Place chili in the coldest section of freezer.
Avoid Temperature Fluctuations
Try to maintain a consistent freezing temperature in your freezer. Temperature fluctuations cause moisture condensation that impacts frozen chili. Tips to maintain a stable temperature:
- Keep freezer full without overpacking
- Minimize opening the freezer door
- Don’t add room temperature items to an already cold freezer
- Defrost freezer as needed to prevent ice buildup
Monitoring conditions in your freezer and avoiding temperature swings keeps chili safe from freezer burn.
Use Chili Within Recommended Time
Eat or throw away frozen chili within the recommended frozen storage time:
| Food | Freezer Storage Life |
|---|---|
| Chili with beans | 3-4 months |
| Chili without beans | 4-6 months |
| Turkey or chicken chili | 4-6 months |
Freezing protects chili for around 4-6 months before quality declines. After this time, freezer burn and other damage is more likely.
Inspect Chili When Thawing
Inspect chili containers and bags as you defrost them. Look for these signs of freezer burn:
- Dry, shriveled meat or sauce
- Discolored or grayish patches
- Odd powdery or icy textures
- Off odors, flavors, or overall dull color
Trim off any damaged portions of chili after thawing. Minor freezer burn may only impact top layers while leaving the rest edible if caught early.
Conclusion
Preventing freezer burn on chili comes down to proper packaging, air removal, flat freezing, temperature regulation, and storage time. While no method prevents all risk, following these guidelines improves the chances of freezing and storing chili long-term without freezer damage.
The right containers, sizing, cooling, sealing, labeling, and consistent freezing allows chili to remain fresh-tasting for 3-6 months. Freezer placement, avoiding temperature changes, timely usage, and inspection also reduce chances of unpleasant freezer burn.
Take steps before freezing and while storing chili to retain the flavor, moisture, and appeal of your homemade or leftover batches. With the proper freezer care, you can enjoy chili again and again without the detriments of freezer burn.