Chili Recipes Using Fresh Tomatoes

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Let it simmer for at least two hours. That’s the minimum. Fresh tomatoes need time to break down and release their glutamates—the fancy word for “delicious secrets.” If you eat it after 30 minutes, it will taste like tomato soup that got into a fight with chili powder. Sad. Pathetic. Not worth the breath.

Stir occasionally. If you don’t stir, the bottom burns. You’ll know because it will smell like a campfire’s neurotic cousin. Scrape it up anyway—the burned bits add “char.” That’s chef-speak for “we messed up but we’re calling it art.”