How do I Make Chili With Roma Tomatoes?
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. Does this Spark an idea?
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Things You'll 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
Instructions
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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.
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2
Remove tomato skins and tops when the tomatoes are cool.
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3
Scoop out tomato seeds using the melon baller and discard.
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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.
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5
Peel and dice onion and the remaining parts of the tomatoes.
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6
Add onion, tomato paste, kidney beans and tomatoes to the meat and stir.
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7
Cook mixture for about 20 minutes on a medium flame, stirring frequently, until the onion is soft.
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1
References
- Photo Credit group of roma tomatoes image by jonjon01 from Fotolia.com
