Sarah Quessenberry

Make the chili, but do not top with the Cheddar and scallions. Cool to room temperature and divide among resealable containers. Refrigerate up to 3 days. When ready to eat, cook, covered, stirring occasionally, until heated through, 10 to 15 minutes. Top with the Cheddar and scallions before serving. Try more chili recipes:
By Sarah Quessenberry
One versatile ingredient, 9 delightful sweet treats.
By Sarah Quessenberry