How do I Make Chili With Roma Tomatoes?

by Brittney Horwitz

Items you will need

  • 4 Roma tomatoes
  • Pot of boiling water
  • Bowl of cold water
  • Small melon baller or ice cream scooper
  • Frying pan
  • 1 tbsp. vegetable oil
  • 1 1/2 lbs. ground meat
  • 1 package chili or taco spices
  • 1 onion
  • 1 can tomato paste
  • 1 can kidney beans

According to most historians, chili first came to America in the 20th century by way of the destitute population who found it a tasty way to stretch the beef and make it last. Nowadays, chili is found in all kinds of households and is served as a main dish, appetizer or snack. To make chili with fresh, Roma tomatoes requires a few more steps than using canned tomatoes, but true chili connoisseurs will advise that it is worth the effort.

Step 1

Place the tomatoes into the pot of boiling water until the skin begins to break. Quickly remove and transfer to the bowl of cold water.

Step 2

Remove tomato skins and tops when the tomatoes are cool.

Step 3

Scoop out tomato seeds using the melon baller and discard.

Step 4

Heat the oil in the pan and add meat and spices. Cook for about five minutes on a high flame or until the meat begins to turn brown.

Step 5

Peel and dice onion and the remaining parts of the tomatoes.

Step 6

Add onion, tomato paste, kidney beans and tomatoes to the meat and stir.

Step 7

Cook mixture for about 20 minutes on a medium flame, stirring frequently, until the onion is soft.

Photo Credits

  • group of roma tomatoes image by jonjon01 from Fotolia.com

About the Author

Brittney Horwitz started writing professionally in 2009 when she became the editor of "Mother's Helper," a bimonthly magazine geared toward busy mothers in the New York metro area. She holds a Bachelor of Arts in elementary education and Judaic studies from Stern College.