Hearty Freezer-Friendly Chili

This chili is the foundation of my freezer meal strategy. I make a triple batch at least twice a year and portion it into quart-sized freezer bags that lay flat for efficient storage. On busy weeknights, pulling a bag from the freezer and warming it on the stove means dinner is ready in fifteen minutes. The flavor actually deepens after freezing, making it arguably better than the day it was made. Top with shredded cheese, sour cream, and green onions and nobody will guess it came from the freezer.