Well you make up this big bunch of chili in the oven. I call it Greasy Spoon Style Chili. Then you let it cool a bit. Once it’s room temp, you put it in the refrigerator to firm up.
Then you slice it into 10 brick size pieces. Wrap in freezer wrap and freeze. Wahla - you have a chili brick.LOL
A good base for many styles of chili, and other chili mac, and casseroles.
Hmmmm....Chili starter. Bricks.