Chili Made from Fresh Tomatoes

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Not all tomatoes are created equal. Romas are the heavy hitters—meaty, low-seed, and perfect for chili. They break down into a silky, deep red base.

But if you’re feeling wild, grab a mix. Throw in some cherry tomatoes for explosive bursts of sweetness. Even a beefsteak will work, though you’ll need to simmer it longer.

Pro tip: roast them first. Toss halved tomatoes in olive oil, salt, and pepper. Roast at 375°F until they look like little wrinkled, caramelized planets. You’ll weep with joy.

Chili Myths, Busted Right Now

Myth #1: Fresh tomatoes make chili too watery. Wrong. Simmer them low and slow, and they miraculously thicken into a luscious sauce. It’s pure magic.

Best Chili Recipe With Fresh Tomatoes Recipe Within 5 Minutes

Myth #2: You need a dozen spices. Nah. Fresh tomatoes are so flavorful, you only need cumin, chili powder, and a pinch of smoked paprika. Let the tomato shine.

Myth #3: It takes all day. Sort of true. But the active time is 15 minutes. The stove does the rest. You can binge your favorite show while it bubbles.