Okay, I know I just dissed fresh tomatoes. But if it’s August and you have a garden? Use them.
The best fresh tomatoes for chili are Roma or San Marzano types. They’re meaty with less water and seeds.
Too much liquid from a big, juicy Beefsteak will make your chili soup. We’re not making gazpacho here, people.
To use fresh ones, just blanch them, peel off the skins, and chop them coarse. Or, for the brave, just crush them with your hands.
It’s messy. It’s primal. It’s fun.
The Secret Weapon You’re Ignoring
Roasted Green Tomatoes. Yes, those hard, unripe green ones. Hear me out.
They add a tangy, almost tart brightness that cuts through all the heavy spice and fat. It’s like a squeeze of lime, but deep.
Chop them up and toss them in. Your chili will suddenly have a backstory. A little bit of mystery.
