Nothing beats the smell of chilli with fresh tomatoes simmering on the stove when the weather turns chilly. This recipe has been my go-to for years – it’s hearty, comforting, and packed with flavor that makes everyone at my table happy. I first made it for a potluck years ago, and now my family requests it weekly! The secret? Using those fresh tomatoes instead of canned – they give the chilli this bright, rich depth that just can’t be beat. Trust me, once you try making chilli this way, you’ll never go back to the canned stuff. It’s become our favorite way to warm up during football season, and I love how the leftovers taste even better the next day.
Table of Contents
Table of Contents
Why You’ll Love This Chilli with Fresh Tomatoes
This isn’t just any chilli—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s special:
- Bursting with fresh flavor – Those ripe tomatoes make all the difference, giving it a brightness canned versions just can’t match
- Weeknight magic – One pot, simple ingredients, and minimal fuss (perfect for busy nights!)
- Customizable heat – Love it spicy? Add more cayenne. Prefer mild? Go easy—it’s your kitchen!
- Better next day – The flavors meld beautifully, so leftovers taste even more amazing
- Crowd-pleaser – My picky kids and foodie friends all go back for seconds
Seriously, this chilli checks all the boxes—comforting, flavorful, and totally doable on a regular weeknight. You can find more comfort food ideas on our recipes page.
Ingredients for Chilli with Fresh Tomatoes
Gathering the right ingredients is half the battle when making killer chilli – and I promise, every single one of these matters! Here’s what you’ll need to make my family’s favorite pot of comfort:
The Meats (our flavor foundation)
- 1 pound lean ground beef (85/15 works great – enough fat for flavor but not greasy)
- ½ pound Jimmy Dean pork sausage (that sage-kissed flavor makes ALL the difference)
The Aromatics & Spices
- 1 medium onion, diced (about 1 cup – I use yellow for sweetness)
- 4 cloves garlic, minced (fresh is non-negotiable here)
- 2 Tbsp chili powder (my secret? Half regular, half ancho for depth)
- 2 tsp ground cumin (toast it first if you’re feeling fancy)
- 1 tsp smoked paprika (not regular – that smoky kiss is everything)
- 1 tsp salt (I use kosher – adjust to taste later)
- ½ tsp black pepper (freshly cracked if you’ve got it)
- Pinch of cayenne pepper (start small – you can always add more later!)
The Liquid Magic
- 1 cup water
- 1 beef bouillon cube (Wyler’s is my go-to – so much umami)
- 1 Tbsp Worcestershire sauce (that fermented tang is irreplaceable)
- 1 Tbsp brown sugar (just enough to balance the acidity)
The Stars of the Show
- 2 pounds fresh ripe tomatoes (about 4 cups when crushed – go for Roma if possible)
- 1 green pepper, diced (seeds removed unless you like the heat)
- 1 (15 oz) can red kidney beans, drained (don’t skip the rinsing!)
- 1 (15 oz) can black beans, drained (that creamy texture is perfect here)
Pro tip from my kitchen to yours: measure everything before you start cooking. Trust me, you’ll thank me when you’re in the zone!
How to Make Chilli with Fresh Tomatoes
Making this chilli is easier than you think – just follow these simple steps and you’ll have a pot of comfort ready in no time! The magic happens in layers, building flavor as you go. Trust me, your kitchen will smell amazing.
Browning the Meat
First, grab your biggest pot – I use my trusty Dutch oven. Crank the heat to medium-high and toss in that ground beef and sausage. Break it up with your wooden spoon (my grandma’s is still my favorite) and let it get nice and brown. Don’t stir too much – you want those crispy bits! After about 5 minutes, add the diced onion right into the meat. Keep cooking until the onions turn translucent and the meat is fully browned – about 3 more minutes.
Now here’s my secret: tilt the pot and spoon out most of the fat (save just a tablespoon or two for flavor). Too much grease makes the chilli heavy. Drain it well – I use paper towels to blot if needed.
Adding Spices and Aromatics
Time to wake up those spices! Push the meat mixture to one side and add all your spices right onto the hot surface of the pot. Let them toast for about 30 seconds – you’ll know they’re ready when the kitchen fills with that incredible aroma. Now stir in the minced garlic and cook just until fragrant – about 30 more seconds. Don’t let it burn!
This “blooming” step makes ALL the difference – it unlocks the spices’ full flavor potential. The smell alone will have your family asking “What’s for dinner?” If you want to see how we handle spices in other recipes, check out our spicy butternut squash sweet potato soup.
Simmering to Perfection
Now the fun part! Pour in the water, crumble in that bouillon cube, and add Worcestershire sauce and brown sugar. Give it a good stir to dissolve everything. Next comes the star – those fresh tomatoes! I crush them with my hands right into the pot (so satisfying) but you can dice them if you prefer. Toss in the diced green pepper and drained beans.
Bring everything to a lively boil, then immediately reduce to a gentle simmer. Leave it uncovered – this lets the liquid reduce and flavors concentrate. Stir occasionally, scraping the bottom to prevent sticking. After about 30 minutes, start checking the consistency. I like mine thick, so I let it go the full 60 minutes. If it gets too thick? Just add a splash of water. Too thin? Simmer longer!
Pro tip: Taste and adjust seasoning in the last 10 minutes. Sometimes I add a pinch more salt or a dash more cayenne if it needs it. Trust your taste buds! We love hearing from our readers, so feel free to connect with us on Facebook.
Tips for the Best Chilli with Fresh Tomatoes
After making this chilli more times than I can count, here are my hard-won secrets for perfection:
- Spice control – Start with just a pinch of cayenne, then taste after 30 minutes of simmering. You can always add more heat, but you can’t take it out!
- Thickening tricks – If your chilli’s too thin, mash some beans against the pot’s side. Instant thickness without flour!
- Simmer sweet spot – 45 minutes minimum, but the full 60 gives the deepest flavor. Just keep an eye on the liquid level.
- Tomato tip – Use the ripest tomatoes you can find. Underripe ones won’t break down properly.
- Leftover magic – The flavors develop overnight, so make extra if you can wait!
Remember – great chilli isn’t rushed. Let it bubble away until it tastes like home.
Print
35-Minute Magical Chilli with Fresh Tomatoes That Warms the Soul
A hearty and flavorful chili made with fresh tomatoes, ground beef, and sausage. Perfect for a comforting meal.
- Total Time: 75 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound lean ground beef
- ½ pound Jimmy Dean pork sausage
- 1 onion, diced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- pinch of cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic, minced
- 1 cup water
- 1 beef bouillon cube (Wyler’s)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar
- 2 pounds fresh ripe tomatoes, crushed or diced (about 4 cups)
- 1 green pepper, diced
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can black beans, drained
Instructions
- In a large pot, cook the ground beef, sausage, and chopped onion over medium-high heat until the meat is completely browned. Drain off excess fat with paper towels.
- Add chili powder, cumin, paprika, cayenne pepper, salt, pepper, and garlic. Saute for one minute, or until fragrant.
- Stir in the water, bouillon, Worcestershire, brown sugar, crushed tomatoes, and diced green bell peppers. Add the beans.
- Bring to a boil. Turn the heat down to low and simmer uncovered for 45-60 minutes, stirring occasionally.
- Chili thickens as it simmers, so cook it until it is the desired consistency. We like ours thick, so I cook it for the full 60 minutes.
- Garnish with sour cream, cheese, and green onions if desired.
Notes
- Adjust cayenne pepper to control spiciness.
- For a thicker chili, simmer longer.
- Serve with cornbread or crackers.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
Serving Suggestions for Chilli with Fresh Tomatoes
Oh, the fun part! This chilli is like a blank canvas for all your favorite toppings. I always set up a little “chilli bar” with bowls of shredded cheddar, sour cream, and chopped green onions – my kids go wild making their perfect bowl. Warm cornbread is non-negotiable in our house (that sweet contrast with the spicy chilli? Heaven!). For crunch, try saltines or tortilla chips. And if you’re feeling fancy, a sprinkle of fresh cilantro or a squeeze of lime brightens everything up. Honestly, sometimes I just grab a spoon and eat it straight from the pot – no judgment here!
Storing and Reheating Chilli with Fresh Tomatoes
This chilli gets even better as it sits – that’s the magic of fresh tomatoes! Let it cool completely, then store in airtight containers. In the fridge, it’ll keep for 4-5 days. For longer storage, freeze portions in freezer bags (lay flat to save space). When reheating, I splash in a bit of water or broth to bring back that perfect consistency – low and slow on the stovetop is best. Microwave works too, just stir every minute so it heats evenly. Pro tip: Frozen chilli makes the BEST quick meals – just thaw overnight in the fridge!
Nutritional Information for Chilli with Fresh Tomatoes
Here’s the scoop on what’s in each comforting bowl (values are estimates – your exact ingredients may vary slightly):
- Calories: 320 per serving
- Protein: 22g (thanks to all that hearty meat and beans!)
- Fiber: 8g (those fresh tomatoes and beans really deliver)
Remember – nutrition info changes based on your exact ingredients and toppings. But one thing’s certain: this chilli packs way more flavor than guilt! If you are looking for other hearty meals, you might enjoy our recipe for crockpot lasagna soup.
FAQs About Chilli with Fresh Tomatoes
Can I use canned tomatoes instead of fresh?
While you absolutely can use canned tomatoes in a pinch, fresh tomatoes give this stovetop chili its signature bright flavor. If you must substitute, opt for whole canned tomatoes and crush them by hand – the texture’s better than pre-diced. Just reduce the added water by half since canned tomatoes are juicier.
How do I make this chili less spicy?
Easy fix! Omit the cayenne completely and use mild sausage instead of hot. Still too much heat? Stir in a tablespoon of honey or brown sugar at the end. The sweetness balances the spice beautifully in this homemade chili recipe.
Can I make this vegetarian?
Absolutely! Skip the meats and double the beans (I love adding pinto beans too). Boost flavor with extra smoked paprika and a splash of soy sauce instead of Worcestershire. Those fresh tomatoes will still shine in this chili dish!
Why does my chili taste bland?
Three likely culprits: 1) You didn’t bloom the spices (that quick toast makes all the difference), 2) You used underripe tomatoes (they lack sweetness), or 3) You skimped on salt. Taste and adjust seasoning at the end – sometimes it just needs another pinch!
