Best Tomato Chili Recipes

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
• Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

NO BEANS, NO TOMATO CHILI

Steps:

• In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it). Crumble the meat up as you add it to the water. There should not be any large pieces. After 30 minutes add the remaining ingredients.
• Simmer for 2 hours, stirring occasionally.
• Serve this up with some cheese and extra onions if you want.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
• Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
• Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
• In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

CHILI-BASIL TOMATO SOUP

Steps:

• In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.

BLACK BEAN-TOMATO CHILI

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion and green pepper; cook and stir 8-10 minutes or until tender. Add garlic and seasonings; cook 1 minute longer., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes to allow flavors to blend, stirring occasionally.

EASY TOMATO SOUP CHILI

Steps:

• 1. Brown ground beef with or without onion, add rest of ingredients heat on med heat may add a little water if to thick

CHILI MADE WITH TOMATO SOUP

Steps:

• 1. Brown ground beef and onion in skillet. Add soup, broth, salt and chili powder. Reduce heat and simmer. Garnish with shredded cheese, if desired.

CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
• While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
• When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
• To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.

POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE

Steps:

• Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
• Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
• Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
• To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
• Enjoy this with some additional steamed greens.

ROASTED RED PEPPER-TOMATO PIZZA WITH GOAT CHEESE, BASIL AND RED CHILI OIL

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Tomato-Red Pepper Sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly. Red Chili Oil: In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE

Steps:

• Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
• Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
• Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
• Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE

Steps:

• Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
• Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
• Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
• While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
• When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
• Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

MUSSELS WITH SPICY TOMATO-CHILI SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot.
• Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• Stir in the garlic and cook for one more minute.
• Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
• Season with salt and pepper to taste.
• Bring to a boil and reduce heat.
• Simmer, partially covered, for 2 1/2 hours or until meat is tender.