For everyday chili—the kind you eat on a Tuesday after a long day, wearing sweatpants and dipping a spoon into while watching reruns—drain the diced tomatoes. You’ll thank yourself when your chili is thick enough to hold a cheese shred on top without it sinking to the bottom like a tragic shipwreck. Your future self (and your friends, and your dog, who will totally beg for a lick) will approve.
But hey, if you’re a rebel who likes a loose, brothy chili, you do you. Just don’t invite Dave over for the cook-off without warning him. And if you forget to drain them one time? No biggie. We all have that one batch of chili that turns into “tomato soup with a secret.” That’s life. Just laugh, grab some crackers, and call it an adventure.
So next time you’re staring at that can of diced tomatoes, remember: you are the boss of your chili. Don’t let a little can of juice bully you into a watery mess. Drain it. Taste test. Adjust. Then enjoy your masterpiece with a heaping spoonful of confidence—and maybe a dollop of sour cream.
