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Warning: freezing my chili in single servings ruined it, and I finally figured out why
I made a 6 quart batch of beef chili back in October and froze it in 12 single serving bags, thinking I was being smart about grab and go lunches, but by the third one they all tasted watery and flat with a weird grainy texture. Turns out the beans kept soaking up all the liquid as it thawed slow in the fridge, and reheating a small amount on the stove boiled off what was left, so now I thaw the whole bag in a pot with a splash of stock and a pinch of masa harina stirred in at the end. Has anyone else had a big batch turn on them after freezing, and what did you do to bring it back?
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