What is the fastest method to cool a large pot of chili before refrigerating it?

The fastest method to cool a large pot of chili before refrigerating it is to place it in shallow pans to cool rapidly. This method increases the surface area of the chili that is exposed to cooler air, allowing heat to dissipate more quickly than it would in a deep pot. When food is spread out in shallow containers, the temperature drops faster, which is particularly important for food safety. Rapid cooling minimizes the time that the chili spends in the temperature danger zone, where bacteria can multiply, reducing the risk of foodborne illness.

Other methods mentioned have drawbacks; for instance, letting food cool on the counter for too long can lead to unsafe bacteria growth, while refrigerating it without cooling first retains heat in the refrigerator, potentially affecting other stored foods and raising the overall temperature. The reverse cycle in a microwave is not a standard method for cooling, and microwaves are typically used for heating, not cooling, making it an impractical choice for this purpose.