My preferred way to deal with chili overstocks is to chop them and freeze them in a dedicated ice cube tray.
Don't use the ice tray for anything else afterwards.
DON'T go for a jimmy until several hours and multiple hand washes have taken place after chopping.
They are then available for whatever you use them for now, but all through the winter and next Spring; sauces, curries, drain clearance, make-your-own mace spray etc.