chili con carne recipe

Sometimes, you just want a nice, home-cooked meal without all the fuss of prepping, cooking, and cleaning up. Given that, here are five big batch recipes to last you a long time—and a bit about what I’ve learned about successful batch cooking.

Truth be told, I love to cook. Typically, my brain is a whirring train, perpetually in motion. Thinking. Stressing. Aspiring. Worrying. When I’m cooking, all that goes out the window. I’m focused, and present—totally mindful of the task at hand. In order for my meals to come out the way I want them, I need to be locked in, so there’s no time to let my mind wander. It takes energy, but it’s energy spent in the moment, so it’s a form of active relaxation for me

Still, there are some days when I’m so physically and/or mentally exhausted that I just need a break. I’m zoned out and cannot fathom another task to complete—even cooking! On those days, I’ll order out. My waistline and wallet might take a hit, but it beats the alternatives of expending one more ounce of energy, or not eating at all (the horror!). Oh, if only there were another way!

The thing is, there is! One that allows me to eat home-cooked meals without the work of actually cooking that night: big batch cooking. It just takes some (a little) planning ahead, and a bit of space in the fridge/freezer.

Big batch cooking has been such a clutch move as a husband, and father of two kids under five. And not just at dinner time. It’s a great way to stave off the $10-$15 (or sometimes even $20) fast food lunch run for both me and my wife, which cuts our midday meal time costs by about 50 percent. That’s big bucks on a per month basis! 

Related Reading: 21 Easy Family Meals from the Slow Cooker

6 Batch Cooking Tips & Tricks

When I’m big batch cooking, I like to keep a few things in mind. Some are tips. Others are helpful reminders.

First, the term “big” is relative. So, what makes a batch big? Simply put, the batch is big if it yields any food that can be used beyond a single meal. In that way, much of my dinner cooking is big batch in nature. Most of the time, on a given day, I make enough for that night, and a few days of lunch beyond. Sometimes, I’ll make double, or triple batches of a meal, and pop the remaining items in the freezer for a full-dinner in the future. Big batch cooking is great because it allows one to set aside individual portions or four-person meals. Either way, it’s got me covered.

Related Reading: Which Grocery Delivery Service Is Best for You?

Second, and relatedly, if I have a recipe with serving sizes, I’ll adjust up. If I’m cooking for four that night, I’ll make at least six servings. This means adjusting ingredient quantities and cooking times appropriately. For instance, if I’m making a roast, this means increasing the size by about a half pound per person, and increasing cooking time.

Third, big batch cooking might involve a slight sacrifice of time on the day everything is prepared and cooked, but the payoff is less work in the future. Instead of spending time making full meals every day, you spend a little bit more time making larger/more meals on one day, and simply reheat on the others. Note: there will be a small amount of cleanup whenever the food is consumed (I can’t solve every problem).

Related Reading: Follow These Easy Tips to Reduce Food Waste

Fourth, I don’t fret over how much pasta or rice to cook–ever. When I cook pasta, I cook it by the box. If I only need eight ounces, I’ll sort it out after it’s cooked, and I’ll refrigerate the rest. Pro tip: When reheating, place a little oil or butter in with the pasta to keep it from becoming gummy.

Easy Slow Cooker Fried Rice recipe

Chowhound’s Slow Cooker Fried Rice

When I cook rice, I’m cooking at least three cups (dry) worth. Only need one cup (cooked)? That’s fine. Your rice will keep in the fridge. And when you’re ready to reheat it, put a dash of water in the dish along with the rice. This will keep your rice from drying out. By the way, I highly recommend pasta and rice for big batch cooking. They heat up well, and can be used to accompany many a main dish.

Fifth, sauces and spices are my friend. You ever make a casserole and discover the leftovers taste better? Sometimes, with certain dishes, time is on your side. When you cook big batches, allowing the flavors to set in can be a real benefit. Additionally, those sauces keep things flavorful and moist. What does that mean? Well, when making meat, save the drippings. Trust me.

Related Reading: 9 Easy Slow Cooker Pasta Sauces to Last You All Week

Sixth, raw veggies and fruits–really, most raw stuff–is not my friend. Why? It won’t last. And if it does, it might be wilty, or slimy, or mushy, or brown. When engaged in big batch cooking, I stick to cooked items. Cooked keeps!

Simply put, when I’m cooking, I try to maximize my labor. Sure, I really enjoy it, but I also enjoy enhancing overall efficiency, and optimizing my productivity. If you find that appealing, big batch cooking might be for you.

Big Batch Recipes

If you’re intrigued, here are five big batch recipes you might want to try:

Baked Ziti

One of my all-time favorite big batch meals is baked ziti. It tastes great, it keeps great, and it’s easy to double or triple if you want to make a few casseroles ahead of time and keep them in the freezer. Check out this Baked Ziti recipe. Try it with ricotta, as listed or without it by simply adding more mozzarella

Pork Loin with Vegetables

Roasts are pretty much made for big batch cooking by nature—unless you get a tiny roast (wouldn’t that just be called a “piece” or a “chop” though?). Personally, I like pork. It’s easy and versatile. Serve it hot or cold. Slice it for sandwiches. Nuke a few plain pieces with rice, pasta, or potatoes. Reheat it in a saucepan with gravy. Any way you slice it (pun!), it’s good. Check out this Pork Loin with Vegetables recipe. If you’re planning on reheating the veggies, you might want to cook them al dente. That way, when you warm them up, they won’t be overcooked.

Easy Tuna Casserole

Tuna casserole is a big hit in our house. First, we’re Catholic, so during Lent (which just ended), meatless Fridays require meatless recipes, and this fits the bill. Second, it tastes wonderful! Third, it’s inexpensive. Fourth, it’s made with tuna, a protein that seems to last forever on your shelf (but seriously, check your expiration dates), which, in these times of safer-at-home, or shelter-in-place, or stay-at-home, is an asset. Check out this Easy Tuna Casserole recipe for a big batch staple!

Keto Chili

chili con carne recipe


Making a single serving of chili seems…odd. Which means if you’re making chili, you’re making a big batch. The same can be said for soups. If you’re looking for an on-trend chili to try, check out this recipe from Chowhound’s Keto Chili recipe tips.

Enchilada Bake

I’ve said it before and I’ll say it again: It might be taco Tuesday, but it could seriously be enchilada everyday! With that in mind, you might want to consider having an enchilada bake on hand–you know, in case of emergency. Check out this Chicken and Corn Enchilada recipe.


Greg is a Chicago guy who likes to cook, dine, and help others navigate their food choices. Why? Because food is an integral part of our lives, and he's the best version of himself when he's well fed. When he's not writing for Chowhound, he's writing about handling the domestic responsibilities of a husband and stay-at-home parent for his new online community. Visit
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