How To Make Chili With Fresh Tomatoes – An Easy Chili Recipe Full Of Flavor!

Chili is a classic comfort food that can be made with a variety of ingredients, but one of the best ways to make it is with fresh tomatoes. Fresh tomatoes give chili a rich, flavorful taste that cannot be matched when using canned tomatoes.

And there is no better time to make this recipe than when the end of garden season is near and the weather begins to turn cooler. However when choosing tomatoes for chili, it is important to use ripe ones.

Ripe tomatoes have a sweeter flavor and are generally less acidic than unripe tomatoes. That is of course unless you are growing low-acid tomatoes.

In addition, you want to remove any blemishes or bad spots from the tomatoes before adding them to the recipe. Simply cut out any damaged areas, including deep cracks in the tomato skin and discard.

Then dice the tomatoes into small pieces and add them to the pot. You don’t even have to peel them if you don’t want!

How To Prepare Fresh Tomatoes To Make Chili

Tomatoes that are unpeeled and unseeded will give your chili a more rustic flavor and texture. It is also a fast and easy method to get the chili prepared.

However some people don’t like the texture of tomato peels or seeds in their chili soup. Therefore consider peeling and seeding the tomatoes to give it a smoother texture with a more delicate flavor.

To use fresh tomatoes without peeling and seeding:

1. Wash the tomatoes. Then use a small knife to remove the stem and core.
2. Cut the tomatoes in half and remove any brown seeds or bad spots inside the tomatoes.
3. Slice the tomatoes into 1/2 inch slices, then dice each slice to make 1/2 inch cubes.
4. Place them in a large bowl until you are ready to add the fresh diced tomatoes to the chili.

To peel and seed tomatoes for chili:

1. Bring a pot of water to a boil.
2. Cut a small X in the bottom of each tomato.
3. Add the tomatoes to the boiling water and let them boil for 30-60 seconds, or until the skins start to peel.
4. Remove the tomatoes from the boiling water and immediately place them into a bowl of ice water.
5. Once the tomatoes are cool enough to handle, peel the skins back and discard them.
6. Core the tomatoes and cut them in half. Remove the seeds by scooping them out with a spoon or simply squeezing them over a large bowl.
7. Dice the tomatoes into small 1/2 inch pieces.

What Kind of Ground Beef Makes The Best Chili

The best type of ground beef for chili is one that has a good balance of fat to lean ratio. Ground chuck is a popular choice, as it has a meat-to-fat ratio of 80/20, which makes it juicy and flavorful.

Ground sirloin is another option, but it is much leaner, with a meat-to-fat ratio of 90/10. Typically ground sirloin will become dry when cooked, but when it is added to chili and fresh tomatoes the meat absorbs the flavors and provides a heartier texture than ground beef.

However, if you are looking for the best of both worlds, use both ground chuck and ground sirloin to create a blend that is both juicy and flavorful, with good texture.

Healthier Alternative:

Although if you are looking to decrease your fat intake even more, you can use ground chicken, ground turkey, or a combination of both in this chili with fresh tomatoes recipe.

However, you may need to add a little more oil to the pot to prevent the leaner meat from sticking to the bottom.

Best Beans For Homemade Chili With Tomatoes

The type of beans you use in chili is a matter of personal preference. Depending on the type you choose the homemade chili with fresh tomatoes will have slightly different taste and texture.

Kidney beans: Kidney beans are a classic chili bean, and for good reason. They have a firm texture and a slightly earthy flavor that pairs well with the other ingredients in chili.

Pinto beans: Pinto beans are another popular choice. They have a milder flavor than kidney beans and a slightly softer texture. This variety of bean is a good choice for those who want a smoother texture in chili.

Black beans: Black beans have a rich, nutty flavor and a slightly creamy texture. They are a good choice for chili if you are looking for a bean that will add a bit of sweetness and depth of flavor.

For the best flavor it is best to use a combination of beans that has already been seasoned in a chili based sauce such as these mixed chili beans: (Affiliate Link: Mixed Chili Beans).

Homemade Chili Seasoning

Although you could purchase a packet of store-bought chili seasoning, it is simple and easy to make your own homemade version. Doing so will allow you to control the salt content and the amount of heat that you prefer in your homemade chili with fresh tomatoes.

You will need the following ingredients:

• Chili powder
• Ground cumin
• Dry Italian seasoning
• Smoked paprika
• Kosher Salt
• Ground black pepper

Simply follow the measurements below for each ingredient and mix to combine. Then add the seasoning to your chili mixture and let the chili simmer.

Before serving, be sure to taste the chili and adjust the season based on your preference.

How To Store Chili Leftovers

1. Let the homemade chili with tomatoes cool completely.
2. Transfer the chili to an airtight container or freezer bag.
3. Label the container or bag with the date and contents.
4. Refrigerate the chili for up to 4 days or freeze it for up to 6 months.

If you are freezing chili, be sure to leave some headspace in the container or bag to allow for expansion.

How To Reheat Chili

Transfer the chili to a saucepan over medium heat. Heat the chili, stirring occasionally, until it is warmed through.

If you are reheating chili from the freezer, you may need to add a little bit of water or broth to thin it out.

You can also reheat chili in the microwave. To do this, simply place the chili in a microwave-safe bowl and heat it on high for 2-3 minutes, or until it is warmed through.

Serve and enjoy!

Homemade Chili Made With Fresh Tomatoes

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 2 Tbsp oil
• 2 large onions, diced
• 1 1/2 pounds ground beef
• 6 cloves garlic, minced
• 8 cups chopped tomatoes, skin intact
• 2 bell peppers, any color, diced
• 2 (16 ounce) cans chili beans, any variety, not drained
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp dry Italian seasoning
• 1 tsp smoked paprika
• 1 jalapeno (optional), more to taste

INSTRUCTIONS

Add oil to a large Dutch oven or heavy bottom stockpot and place over medium-high heat.

Once the oil is hot and shimmery add the diced onions and sauté until they begin to soften, approximately 5 minutes.

Add the ground beef and minced garlic and continue to cook until the beef is browned and no longer pink. Drain if necessary and place the beef mixture back into the pot.

Add the remaining ingredients and bring the mixture to a boil. Decrease the heat to a slow simmer and cover with a lid. Simmer for at least an hour, stirring occasionally to prevent the beans from burning to the bottom of the pot.

Remove the lid and continue to simmer for 20-30 minutes or until the desired consistency has been reached.

ENJOY!

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