Extended Shelf Life for: Peppers, Jalapenos, Tomatoes
To begin, I just got a cast iron kettle and it just makes chili seem that much more delicious, amazing and perfect for the cold winter night.
Next, let me tell you that doing a combo chili which is 50% Beef and 50% Chorizo is brilliant!
Now, on to some tricks-of-the-trade.
I've just recently learned this little gem of advice that comes from my good friend SJ's grandmother:
- When preparing ground meats, add enough water to cover the base of the kettle or skillet to the meat. As the meat cooks, the water will evaporate and you'll end up having a very uniformly ground meat to support your soup or go into your tacos. (Perhaps this isn't revolutionary to most folks, but there's just something about this perfectly ground meat that makes the chili that much more enjoyable.)
Another trick-of-the-trade, espeically for divers or gardeners:
- If you have an abundance of peppers, go ahead and roast the whole batch in the oven until they're fragrant, run them through a food processor or a juicer with mincing capabilities, throw them in an ice cube tray and then into the freezer for future use in soups, sauces and of course chili!
- Run fresh tomatoes through a mincing juicer or food processor rather than throwing in canned tomatoes, fresher and ultimately a bit healthier (tomatoes in cans can have dangerous interactions with the aluminum considering the acidity of tomatoes).