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Old April 28, 2015   #1
jwr6404
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Default Best Tomato for Homemade CHILI

The Mr's asked me this question and I haven't the slightest idea. She makes 20 gallons of Chili annually using whatever tomatoes we have available. Everyone enjoys her chili. Am thinking she might be wanting to go Gourmet on me and others.
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Old April 28, 2015   #2
UFXEFU
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Best tomato for chili...... None. Original Texas style chili did not use tomatoes.
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Old April 28, 2015   #3
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I think a tomato with some juice,tartness, sweetness and productivity would work best. Should be red or purple/black but not mandatory.
One of the old commercial heirlooms or hybrids such as Bonnie Best,Marglobe or Jetstar. Maybe Porter?
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Old April 28, 2015   #4
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Jim,

I would think any "meaty" tomato like San Marzano would work well - just avoid the real juicy varieties.

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Old April 28, 2015   #5
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In the dark, all cats are gray.

A tomato, is a tomato, is a tomato.

I think that the best tomato for chili is whatever tomatoes we have available the day it needs to be made.
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Old April 28, 2015   #6
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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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Old May 1, 2015   #7
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San Marzano ... the hands down winner.
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Old June 15, 2015   #8
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We are talking chili con carne aren't we? Not salsa.
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Old June 15, 2015   #9
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No tomatoes in chili the only thing I might use is V8 juice.

Just ground dried peppers cumin garlic powder onion powder masa and a little salt.
And MEAT.
No help here.

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Old June 16, 2015   #10
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To me, chili is all about tomatoes, peppers, onions, and meat. With the right spices - anything can taste good. Just throw in a lot of Comino/Cumin and Paprika/Chili Powder. Garlic and onion powder are like S&P to me, but use S&P too. Keep it vegetarian or add any kind of meat/s you like.
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Old June 16, 2015   #11
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I always put tomatoes in my chili 'cause that's how I like it. I also like a blend of different dried/ground chiles like pasilla, ancho, chipotle powder, cayenne, etc. Not just the 'chili powder' in the little jar. I've read that cascabel is good...anyone try that? Don't think I have seeds for it but would love to grow it. My daughter is growing garlic this year and that is a must too. I love to cook it a long time.

On another note, we are getting a lamb order this week - 66 pounds. Does lamb lend itself to a chili?
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Old June 16, 2015   #12
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Quote:
Originally Posted by coronabarb View Post
I always put tomatoes in my chili 'cause that's how I like it. I also like a blend of different dried/ground chiles like pasilla, ancho, chipotle powder, cayenne, etc. Not just the 'chili powder' in the little jar. I've read that cascabel is good...anyone try that? Don't think I have seeds for it but would love to grow it. My daughter is growing garlic this year and that is a must too. I love to cook it a long time.

On another note, we are getting a lamb order this week - 66 pounds. Does lamb lend itself to a chili?
Only if you are a shepherd.

No on a serious note Barb you simply have to make your own chili powder.
I dont premix the stuff but here is what I use.
Fresh ground cumin I keep in mason jars in the freezer.
Fresh ground Guajillo chilis.
Fresh ground Chili Arbole.
Onion powder garlic powder and a little salt.
That is all you need if you want to add tomatoes then so be it, that is why I use V8 juice instead of tomatoes or tomato sauce.
If I were to use any tomato at all it would be tomato puree.
I do not want chunks of tomato in chili.

Worth
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Old June 16, 2015   #13
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Agree with making your own chili powder. Also make my own tomato powder. Talk about intense flavor.

But heartily disagree with not adding tomatoes in chili. That's like saying no tomatoes in bar-b-q sauce! Heathenish!

As for the tomato used - there is no "best" unless it is homegrown vs. store bought. If using store-bought tomatoes yeah, you might as well leave them out.

On second thought Romas are as bad as store-bought too. A really good one is Indian Stripe as its smokey flavor adds another dimension to the chili flavor.

Dave
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Old June 16, 2015   #14
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Chili con carne sin tomate.
Yes it is oily it has been a tradition with me and many others to soak up the flavorfuul grease with saltine crackers.
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Last edited by Worth1; June 16, 2015 at 01:45 PM.
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Old June 18, 2015   #15
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Quote:
Originally Posted by Worth1 View Post
Only if you are a shepherd.

That is all you need if you want to add tomatoes then so be it, that is why I use V8 juice instead of tomatoes or tomato sauce.
If I were to use any tomato at all it would be tomato puree.
I do not want chunks of tomato in chili.

Worth
Heavens no ... no chunks of Tomatoes, no chunks of anything unless it is a chunk of meat. V8 is just ungodly horrible, IMO. Always a puree or sauce. Which is why I choose San Marzano (pureed). It's all about the pepper spices (powdered or pureed) and meats. Cumin? meh!
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