In the Refrigerator

• Thorough cooking destroys bacteria on meat, but bacteria return and multiply quickly if you leave the meat out at room temperature to let it cool before putting it into the refrigerator -- refrigerators set at 40 degrees Fahrenheit or lower can easily handle the heat. To keep the meat safe, refrigerate it within two hours of cooking or one hour if the air temperature is more than 90 F. If you've cooked a large amount of chili, separate it into smaller, shallow containers so it cools rapidly once it's refrigerated. Refrigerated meat keeps for three to four days.

In the Freezer

• If your freezer is set at zero F or below, cooked beef or chicken is safe for two to four months. As with refrigerating the meat, place it into the freezer within two hours of cooking it. Use an outdoor thermometer from a hardware or garden store to check the temperature of both your refrigerator and freezer. Check on different shelves and in different spots to see if the temperature varies from one spot to another.

A Whole Bowlful

• Not only can you cook the meat for chili ahead of time, but you can also cook the entire pot and save it in the refrigerator or in the freezer. The chili keeps for two to three days in the refrigerator and for two to three months in the freezer. Thaw the frozen chili overnight in the refrigerator before moving it directly to the stove for cooking.

The Best Chili

• Even if you have a favorite chili recipe, you may be able to make it even better with a few tweaks. Let your meat sear to a dark brown and cook onions and garlic completely so the ingredients are as flavorful as they can be. Chili also has the most flavor when it cooks long and slow, with the spices added at the beginning of cooking, so all the flavors blend together completely.