Got a bunch of tomatoes that are turning soft and sad? That’s perfect! Over-ripe tomatoes are actually the best for chili because they’re sweeter. Just cut off any mushy spots and char the rest. You’ve just rescued your chili from tomato tragedy.
If you have green tomatoes (the unripe ones from the end of the season), don’t throw them away! Dice them up small and add them to the chili for a tart, tangy kick that will surprise everyone. It’s like a little vinegarette for your chili’s soul.
Freeze your fresh tomatoes whole during the summer. When you thaw them, the skins slip right off, and you have a super-concentrated, jammy tomato base for winter chili. It’s like preserving sunshine in a Ziploc bag.
