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I don't particularly care for canned chili. I have bought tubs of frozen chili, however, seem to spend too much time picking out chunks of skin and stems. I've seen 5 lb. bags of frozen local chili that I'd love to try. Can I defrost it to seperate into the amounts I would use at any given time and refreeze it? or would I have to go ahead and boil it all with my added ingredients before refreezing?
I have separated out what I need from partially defrosted chile and then re-frozen the rest. Seems to work fine.
Thank you Brenda!
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