Looking for a good chilli recipe using fresh tomatoes.?

Question

(In other words, no canned tomatoes. I am drowning in tomatoes here and my neighbors are saturated as well.)

Answer 1

Lisa has the good answer. Diced tomatoes (about 16oz) two 8oz cans of kidney beans brown some "good" hamburger and saute two medium onions, two 6oz cans of tomato sauce. two cups of chicken broth. Salt, pepper and chili powder to taste. Simmer for two+ hours and enjoy. I made some yesterday and will have it for dinner tonight. It "always" tastes better the next day. My tomatoes gave out about a month ago. In Texas the 100+ heat everyday fried the plants. Send me some of yours!!!!!!

Answer 2

Why don't you freeze some of the tomatoes? Blanche them in boiling water just long enough to loosen skins. Remove the skins and cores, put in a freezer bag and place in freezer.

1 lb ground chuck
1 large onion
2 Cans Bush Chili Beans
2 Cups crushed tomatoes
1 can Beef Broth
1 pack of McCormick chili seasoning
1 dried Cayenne pepper

Brown chuck and drain sautee onions and add remaining ingredients. Let simmer for 1 hour and remove the Cayenne pepper( unless you like it hot)

Answer 3

My recipes don't have measurements or anything so bear with me...

Brown some ground beef, dice tomatoes, add to ground beef, add chili powder, can of red kidney beans, salt and pepper, chopped celery or mushrooms if you like. Cook until done.

Answer 4

Ingredients:
------------
bay leaf
2-3 cups soaked beans (black or red)
4 tsp cumin
4 tsp oregano
4 tsp paprika
1/2 tsp cayenne
ground "New Mexico" chili powder (however much looks good, few tsp.?)
Gebhardt's chili powder (however much looks good, few tsp.?)
1 chili ***** or ancho
peanut oil
2 large onions, chopped
4-6 cloves garlic, minced
salt
ca. 4 cups tomatoes, chopped (fresh/peeled)
1-2 tsp chopped chipotle chili
1/4 cup red wine
1-2 Tblsp vinegar (wine, cider, rice)

Instructions:
-------------
Cover beans and bay leaf with 2 inches of fresh water, bring to boil.
Lower heat and simmer. Toast cumin and oregano over med. heat,
stirring so they don't burn. When they're fragrant, add paprika,
cayenne, and chili powders--toast a few seconds. Remove from heat.
Then grind with mortar and pestle. Dry the chili ***** or ancho in a
hot oven (400) for a few minutes. Cool and remove stem, seeds, veins.
Shred it and then grind in food processor, blender, etc. Saute onion in
oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.
Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20
min. Add to the beans and add more water to cover beans by 1 inch.
Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste.
Adjust seasoning (cumin, oregano, salt, chili powder, chipotle,
vinegar.)

If you can wait, it's best to serve it a day later. Very good with
cornbread.