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.
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.
Remove tomato skins and tops when the tomatoes are cool.
Scoop out tomato seeds using the melon baller and discard.
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.
Peel and dice onion and the remaining parts of the tomatoes.
Add onion, tomato paste, kidney beans and tomatoes to the meat and stir.
Cook mixture for about 20 minutes on a medium flame, stirring frequently, until the onion is soft.
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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.