Q: I love chili, especially now when the weather is cold. But it takes too long during the week to cook up a batch! Any suggestions for making tasty yet quick chili? Or is it better to cook it over the weekend and freeze it? It never tastes the same as freshly-made. A: When we want a quick chili, we make a vegetable one and combine it with jarred salsa, vegetables, and maybe canned black beans. That's also great left over, in a quesadilla or with cheese on top. You can freeze the base and add the meat later. Anything that's frozen loses its flavor a bit, so if you know you're going to freeze your chili, bump up the spices when you cook it. Add more chili powder, or some cilantro, or even more salt. -Food Network Kitchens
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