It’s chili out there.
To give your chili a thick, slightly sweet, slightly salty base, use canned crushed tomatoes with added purée.
Canned tomatoes are almost always better than fresh ones when making chili—especially since chili season and tomato season don't overlap—because the tomatoes are canned when they're at their freshest, and preserved with added salt to intensify their flavor.Beans! What a world of flavor and texture and fiber they bring to a pot of chili.
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