For this week’s Make Ahead Monday, I’m spotlighting a favorite from the Foodie With Family archives: Cincinnati Chili. I always keep a few containers in the freezer because it’s incredibly versatile and a true meat-lover’s dream. When served the traditional way (see the original post for the classic Cincinnati presentations), it’s an easy, satisfying dinner — but that’s only the beginning.
Cincinnati Chili also makes an outstanding topping for chili dogs. Its saucy, meaty, slightly spiced profile closely resembles the chili sauce used at beloved regional spots like Nick Tahoe’s in Rochester or American Coney Island in Detroit, so it’s ideal on a grilled frankfurter.
Extra Make Ahead Monday credit if you bake and freeze your own hot dog buns — there’s nothing like a fresh bun topped with hot chili, shredded cheese and chopped onions. And if you want to get even more creative, use your frozen chili to make Cincinnati Chili Empanadas. The combination of spiced meat inside crisp, golden pastry is utterly crave-worthy.
Want a peek inside?
Look at that filling — it’s enough to make anyone hungry. The spicy, meaty chili tucked into empanada dough and fried or baked is comfort food at its finest. Full disclosure: don’t browse empanada photos on an empty stomach.
When you make a single, double or even triple batch of Cincinnati Chili (we eat a lot of chili in our household), you’ll be minutes away from several quick meals. While spaghetti boils, cheese is grated and onions are chopped, you can thaw and heat a bag of chili from the freezer. If you pull out chilled empanada dough or Goya discos, you can thaw chili and get oil or the oven heated for empanadas in no time. And while you grill hot dogs, a thawed bag of chili can be warmed for classic chili dogs.
If you’re feeling peckish — and by peckish I mean ravenous — here’s how I freeze and reheat Cincinnati Chili. These steps work for nearly any homemade chili, so if Cincinnati-style isn’t your preference, try the same method with your favorite chili.
To Freeze Cincinnati Chili:
- Cool: Transfer freshly made chili from the pot into a container with a tight-fitting lid. Refrigerate until completely chilled, preferably overnight.
- Portion: Decide how you’ll use the chili — chili dogs, a full chili meal, empanadas — and divide it into clearly labeled resealable freezer bags. I usually make a couple of “meal” bags and a couple of smaller “chili dog” bags so I can thaw the right amount for the occasion.
- Remove air and flatten: Squeeze as much air from each bag as possible, seal, then press the chili flat. Flat bags freeze and thaw more quickly and stack neatly in the freezer.
- Store: Lay the flat bags in the freezer and keep them for up to eight months for best quality.
Methods of Reheating Cincinnati Chili:
- Microwave: Snip the top from the frozen bag and break the chili into a microwave-safe dish. Cover, leaving a vent, and use the defrost setting to thaw, then heat on high. You can skip defrost and heat directly if you stir every minute to redistribute heat.
- Stovetop: Snip the top from the frozen bag and empty the chili into a large, heavy-bottomed saucepan with about 1/4 cup of water. Cover and heat over low, stirring occasionally, until the chili is thoroughly thawed and hot.
For quick reference, here are the original recipes I mentioned:
- Cincinnati Chili
- Cincinnati Chili Empanadas
- Homemade Hot Dog Buns (perfect for chili dogs — just add chili, cheese, mustard and onion)
Ah, Cincinnati Chili — versatile, comforting and freezer-friendly. It’s a staple I return to again and again.
Pssssst. Come back tomorrow — you won’t want to miss the recipe I’ll post. Hint: it involves my Amish neighbors and cookies.