My coworker called my Sunday chili 'sad soup' and I've been thinking about it for 3 weeks

Reese Hayes · 2026-10-09T17:00:03.375383+00:00

I brought a big pot of chili to the office potluck in Boise last month and a guy named Dave poked at it and said 'this tastes like it was made on day 4, not day 1.' I was about to get mad until he explained his own trick, he browns 5 lbs of beef and onions on Sunday, splits it into two pans, and only adds beans and tomatoes to the second half on Wednesday so it never gets that mushy leftover taste. Tried it that week and honestly the day 4 batch tasted better than the day 1 batch for the first time ever. So now I'm wondering, what other big batch meals get better if you hold back one ingredient until later in the week?

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My coworker called my Sunday chili 'sad soup' and I've been thinking about it for 3 weeks | Cook Once Eat Twice - Free To Speak