Chili: Make in shifts, or freeze.

[jjdbike]

I promise, this is my absolute last chili question.

i have two choices for my chili cook off chili.

A. I can make this chili this coming Saturday and Sunday & freeze it. Divide into two portions for two chili cook offs. One for church, and one for my work chili cook offs.

B. I can make the chili the week of the the church cook offs. I’ll make the chili paste, and chop veggies on Tuesday, smoke meat & veggies on Weds, combine and cook on pellet cooker Thursday. Test and adjust Friday. Reheat in crockpot on Sat for chili cook off.

Obviously , the week before and freeze would be way easier. Which do you think would result in a better product?

Thanks in advance!
JD

[58limited]

Make and freeze

[SheilaAnn]

+1

[ItsAllGoneToTheDogs]

Can you make the chili and freeze but do the protein separate and reheat both together? I can usually tell if a protein has been frozen and reheated, it's not bad just different. For a cookoff I'd not want that different to be a possible part of a judges equation.

[SheilaAnn]

Oh snap….. good point about the proteins.

(Just had an epic fail tonight because of frozen protein)

[jjdbike]

Can you make the chili and freeze but do the protein separate and reheat both together? I can usually tell if a protein has been frozen and reheated, it's not bad just different. For a cookoff I'd not want that different to be a possible part of a judges equation.

Thank you for your reply. I hadn’t thought of that. I suppose I could do that.

My protein is going to be smoked short ribs.

I was thinking about smoking till 165, combing ingredients & freezing. Then thaw, slow simmer till the meat is tender and flavors are well married. Would that be a happy medium between freezing finished product, and doing protein separately?
JD

[ItsAllGoneToTheDogs]

You could still do the protein the day before the first cook off and throw it in the fridge to add to the chili after it has thawed and reduced to a simmer or below. Depends on the gap between the two chilis.

[fzxdoc]

Off the top of my head, I would tend to think that reheating the meat with the chili stew surrounding it might help keep the moisture in the meat, whatever moisture is still there, that is.

According to a Modernist Cuisine article I read a long time ago (about reheating Thanksgiving turkey), but expanded to other meats as well, if the unsaturated fat in the meat has oxidized (causing that "warmed over" flavor), that will most likely happen no matter how the meat is reheated. The more unsaturated fat in the meat, the greater the likelihood of oxidation occurring. Plus iron in the meat catalyzes the oxidation reactions as the meat is cooked, cooled, and then reheated.

The trick, they say, is to chill the meat quickly in an ice bath if you can, to prevent the dreaded "leftover" taste.

I started doing this after a smoked Tri Tip disaster a few years back--I smoked and we enjoyed the Tri Tip, and then I wrapped the leftover piece and put it in the fridge. The next day I reheated it using sous vide. The meat tasted terrible. I was so sad, because it had been a perfect TT on that first night.

Just FWIW.

Kathryn

[jfmorris]

Wouldn't oxidation be reduced if most of the meat is immersed in a liquid base? I.e. not exposed to atmosphere? I.e. do you experience the leftover taste effect with soups and stews as much as you do with just a hunk of beef?

[fzxdoc]

jfmorris ,I can only speak anecdotally, since I don't know which exact molecules are involved in the oxidation process that occurs in meat's unsaturated fat. After all, oxygen need not be present for oxidation to occur; the substance just needs to lose electrons.
For me, "leftover taste" is more prominent in roasts and steaks that are reheated. The reheating exacerbates the effect, which is why I eat leftover meats cold. But it doesn't always happen; with chicken and pork, more than beef.
K.

[Santamarina]

Hmmm…hadn’t thought about the “why” before, but this is likely why I usually make a new dish when reheating leftover meat. Steak or tri-tip might get sliced thin and tossed in a pan with extra spices or a sauce, added to a stir fry, turned into nachos, or dunked in a soup/chili type of thing.

Now there’s science that says I’m not crazy! 🤣

[Mosca]

I don’t have much of an answer. But if you do decide to freeze: freeze the chili in a ziplock bag. Then when it’s frozen, take that bag (or bags), and vacuum seal it (them). You won’t get any thawed chili flavor. A couple weeks ago I ate chili I made in January, and it was great.

Now, if you want to hedge your bet: don’t do the freeze for this contest. But take a pint of chili and try that method, and see what you think. If you are convinced, then it gives you another tool to apply in your kitchen for just about anything freezer- and stew- related.

[jfmorris]

I second this - gets all the airspace out of the bag.

[ecowper]

I am hoping after all is said and done, that you will write up the full process you used, the outcomes, and lessons learned :-)

[jjdbike]

I’m grateful for the helpfulness and generosity of experience and knowledge here!
amso ready for this cook I wish I could start now.
i will definitely do a write up & post. I hope I remember to take pictures .
best regards!
JD

[RichieB]

I make chili once a year, after New Years. I freeze portioned out. I have one left from my last batch. Pretty good timing.

[captainlee]

When we make a batch we let it rest in the frig overnight then vacuum seal and freeze. I have never experienced any off taste but maybe my taste buds aren't that sensitive.

[jjdbike]

Off the top of my head, I would tend to think that reheating the meat with the chili stew surrounding it might help keep the moisture in the meat, whatever moisture is still there, that is.

According to a Modernist Cuisine article I read a long time ago (about reheating Thanksgiving turkey), but expanded to other meats as well, if the unsaturated fat in the meat has oxidized (causing that "warmed over" flavor), that will most likely happen no matter how the meat is reheated. The more unsaturated fat in the meat, the greater the likelihood of oxidation occurring. Plus iron in the meat catalyzes the oxidation reactions as the meat is cooked, cooled, and then reheated.

The trick, they say, is to chill the meat quickly in an ice bath if you can, to prevent the dreaded "leftover" taste.

I started doing this after a smoked Tri Tip disaster a few years back--I smoked and we enjoyed the Tri Tip, and then I wrapped the leftover piece and put it in the fridge. The next day I reheated it using sous vide. The meat tasted terrible. I was so sad, because it had been a perfect TT on that first night.

Just FWIW.

Kathryn

While we’re talking about oxidation and chemical reactions, does anyone here worry about cooking chili in a cast iron Dutch oven? I’ve been using this for soups, beans and chilies for years. Them and “disposable foil pans”. Lately I’ve been reading about reactivity of aluminum and of cast iron.

Your thoughts on using these with foods that contain acids like tomato and vinegar? Some say it isn’t healthy. Others talk about adversely impacting the flavor. I’m wondering if it’s worth investing in an enameled cast iron Dutch oven. They’re not cheap by any means.

What’s your take or experience on this issue?

Respectfully,
JD

[jfmorris]

I've made chili in both an enameled and standard cast iron dutch oven, and in stainless stock pots and in slow cookers. I can't say there was ever a difference in taste due to the pot I used. I think the amount of iron that leaches into the food based on the acidity of tomatoes in the sauce will be minimal, if any. The acidity is more likely going to reduce the seasoning layer on your cast iron somewhat.

A white enameled interior can be stained from chili, in my experience.

[jjdbike]

While we’re talking about oxidation and chemical reactions, does anyone here worry about cooking chili in a cast iron Dutch oven? I’ve been using this for soups, beans and chilies for years. Them and “disposable foil pans”. Lately I’ve been reading about reactivity of aluminum and of cast iron.

Your thoughts on using these with foods that contain acids like tomato and vinegar? Some say it isn’t healthy. Others talk about adversely impacting the flavor. I’m wondering if it’s worth investing in an enameled cast iron Dutch oven. They’re not cheap by any means.

What’s your take or experience on this issue?

Respectfully,
JD

Thanks jfmorris ,
That makes a lot of sense. I always wondered why that happened, I always wondered why the seasoning and heat mellowed so much.
Cheers,
JD

[Spinaker]

As long as you are not Kevin Malone, you should be good.

[bbqLuv]

This is what happens with beans in chili.
Beans---Dump it.

[bbqLuv]

If you freeze it, it will be chilly chili.