Big Batch Tip: Make a big batch of this recipe by doubling the ingredients! Use an extra-large pot, or work with 2 pots over the stove simultaneously.
Freezing Tip: To freeze the chili, cool the chili down first by placing the pot in your kitchen sink and filling the sink (not the pot!) with cold water halfway up the pot. When the chili is cool eno ugh to handle, fill up re-sealable containers or bags in your desired portion sizes. Freeze until firm. Thaw the chili in the refrigerator overnight, then heat up in a pot over medium-high heat. (Do not re-freeze anything that has already been frozen.)