What is the correct way to cool a pot of chili?

There are several recommended methods to cool a pot of chili quickly and safely:

1. Ice Water Bath: Fill a large sink or container with ice and water. Place the pot of chili in the ice bath, ensuring the water level is higher than the chili inside the pot. Stir occasionally to help distribute the heat.

2. Divided Into Smaller Containers: Pour the hot chili into several smaller, shallow, heat-resistant containers. This increases the surface area of the chili, allowing it to cool more rapidly.

3. Stirring and Rotation: Stir the chili frequently while cooling to help dissipate the heat evenly. Rotate the position of the containers in the ice bath or refrigerator to ensure uniform cooling.

4. Refrigerate in Shallow Containers: Once the chili has cooled down a bit, transfer it to shallow, airtight containers with lids. This helps to maximize the surface area for cooling and prevents the formation of a crust on top.

5. Use a Cooling Rack: Place the pot of chili on a cooling rack or elevated surface to allow air to circulate around the pot, aiding in the cooling process.

6. Avoid Direct Refrigeration of Hot Chili: Putting a hot pot of chili directly into the refrigerator can overload the appliance and slow down the cooling process.

7. Stir in Ice Cubes (Optional): If needed, you can also add a few ice cubes directly to the chili and stir to help speed up cooling.

8. Monitor Temperature: Always check the temperature of the chili with a food thermometer to ensure it reaches a safe temperature for refrigeration (below 40° Fahrenheit or 4° Celsius).

9. Label and Date: After cooling, label the containers with the date and refrigerate promptly to maintain freshness and prevent bacterial growth.

10. Reheat Properly: When ready to consume, reheat the chili to an internal temperature of 165° Fahrenheit or 74° Celsius to ensure food safety.