Why I Love Batch Cooking (especially chilli). If I’m going to the trouble of cooking something, I might as well make a proper load of it and fill the freezer. This time round I made my take on a big, freezer-friendly chilli. Most of it is heading to my daughter’s freezer – although I suspect Paps will “siphon off” a couple of packs for us.
Big Pot, Big Plans
Ideally you need a decent-sized pot for batch cooking, but two or even three pots work just as well. It’s not fancy – just practical. And here’s my controversial bit…I don’t put any chilli powder or flakes in at all.
Yes – I know. It barely deserves the name!
But when you’re feeding different tastes (young and old), I find it’s much better to keep the base mild and let everyone add their own heat at the table. We keep a range of sauces from mild to completely unhinged – so everyone’s happy.
The Great Freezer Filler
This goes with anything:
• Rice
• Jacket potatoes
• Nachos
• Wrapped in a tortilla
• Or even spooned over chips
And the real joy? You can throw in almost anything.
Random tins of chickpeas.
Beans you can’t remember buying.
The end of some chorizo.
Odd bits of ham, bacon, salami.
The “recipe” is really just a guide. Scale it up depending on how many tins you’ve got lurking in the cupboard.
Just one important thing…label it before you freeze. Trust me.
Enjoy.
Jam Jam xxx