Jim, are you canning tomatoes and using them later for chili or does your wife make the chili and then can that? I try to grow a main crop tomato that I can use fresh for sandwiches, salads and slicing but also for canning. Last year I canned a lot of Levino, which tastes great, but had a bigger core than I'd like for canning. This year I've gone back to Stump of the World for fresh use and canning. I can tomatoes with their juice and when I make chili, that's what I add to it, no other liquids. If your wife likes to add tomato juice or beer or something, I'd say go with a drier paste type tomato. If she's like me and just adds the tomatoes with their own juice and a few other veggies, I think you can use a beefsteak you like for flavor or a smaller canning type tomato with a small core that makes it more convenient for canning prep. Just some things to consider.
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Michele
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