Looks like you have to freeze liquid stuff before vacuum sealing
I think the site I saw, said to use the bag you seal it in, but without sealing. Stick it in the freezer for an hour. Then use the machine.
That might be a challenge, depending on how much stuff is in your freezer, and how much liquid it is. For chicken chili, it should be easy. If it’s soup, don’t fill it up very much, or you might make a mess in your freezer.
You can also use a paper towel, I don’t understand the instructions, so I’ll do the easy and cheaper freezing method. I don’t have to waste a paper towel. I don’t understand their instructions for removing the paper towel before putting it back in the freezer.
Don’t really want to cook it with a paper towel in it. That won’t taste good. That explains why the rice only sealed properly. One bag of chicken chili and rice did as well I think, but it might have been in the freezer long enough, and I probably resealed it. All the bags could be properly vacuum sealed, if I knew to just leave em in the freezer for an hour, and then try vacuum sealing again.
I probably won’t sort of seal the bags before putting in the freezer for an hour. The chicken chili isn’t as soupy as soup. So it probably doesn’t matter. Unless you are an idiot, in that case, you should partly seal it. So perhaps I should, as I might dump it out onto the floor. Unless it’s frozen enough.