Yes, you can do that. Be sure to refrigerate after cooking though. And you will need to heat slowly to warm up without over cooking.
No.
You don't need to, but since you'll be pouring it over ice anyway, you might as well.
No, you will have created a smörgåsbord for bacteria. You should refrigerate it, or freeze it in containers leaving an a 1 inch gap at the top.
No, but it never hurts to refrigerate something that is going to be put over ice anyways.
Does some one know how to make me a full wizard over night because I really need to become a full wizard over night
White chicken chili origins are unknown. Many people love to make new recipes for chili all over the world.
Do you mean " grow in the nation of Chile ? " or go into a chili recipe ? Personally, I've eaten many varieties of chili all over the world and have never seen black olives in a bowl of chili.
just charge it over night almost e3very night and you shouldn't have to worry
Whoopi Goldberg
I think it's Steve Guttenberg.
Clean your peppers thoroughly and dry. Roast the peppers in a broiler or on a grill over medium heat until the skins are bubbly and blackened. Be sure not to overcook. Skin the peppers and cut the flesh into thick strips. Remove seeds if desired, but keeping the chili pepper innards will retain much of the heat. Add the pepper strips to a cleaned jar. Pour in enough olive oil to cover, and cover with a tightened lid. Be sure to make airtight. Refrigerate immediately. This method of preservations should keep your chili peppers for a week or longer.