What is one way to correctly cool a 25 gallon batch of chili for later use?

One way to correctly cool a 25 gallon batch of chili for later use is to use an ice bath. First, divide the chili into smaller portions in shallow containers that are no more than 2 inches deep. Place the containers in an ice bath, which is a large container filled with ice and water. Stir the chili occasionally to promote even cooling. Once the temperature of the chili reaches 70°F or below, transfer the containers to a refrigerator or freezer for storage. Remember to label the containers with the date and contents for food safety.