Using fresh tomatoes in chili isn’t about being a snob. It’s about giving yourself a little gift. It’s about looking at a bowl of chili and thinking, “I made that, and I made it awesome.”
So next time you’re at the store, skip the canned aisle for a second. Grab a handful of Romas. Take them home, blanch them, chop them, and let them work their magic. Your chili will be so good, you’ll want to write a love song about it.
And if you mess up? No worries. It’s still chili. Put some cheese on it, call it a win, and try again. That’s the joy of cooking—and the joy of fresh tomatoes for chili.
Now go forth, chop those tomatoes, and make a chili that’s as bright and bold as you are. You’ve got this. And your taste buds are already high-fiving you.
