The way I see it, there’s no reason to make a small batch of chili. This yield is generous—about 1 1/2 quarts—and it freezes perfectly. You could even double it! Consider it a weekend project, which will pat you on the back for weeks to come. I used prunes because they were what I had on hand. Feel free to play around, say with raisins or apricots; just make sure they have no added sugar. I also think there’s no reason to make a small batch of chile paste. The yield here is roughly three times what you’ll need. Freeze the extra in ice cube trays for an on-call flavor boost. (Alternatively, just divide the chile paste recipe by three!) <br /> <br />Note: You can make your own chile paste (below), or use any pre-made or store-bought brand you have. <br /> <br />Featured In: <a href="https://food52.com/blog/21230-how-to-fix-chili-that-is-too-spicy-and-a-recipe">How A Quick Fix for Too-Spicy Chili Turned Into My #1 Chili</a>

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