← Back to Recipes
Nancy Fuller's Homemade Fire-Roasted Tomato Chili
Fire-RoastedFarmhouse

Nancy Fuller's Homemade Fire-Roasted Tomato Chili

Nancy roasts her tomatoes in the oven for a concentrated, caramelized flavor before making them into chili — a small extra step that makes a massive difference to the finished bowl.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Nancy Fuller · Food Network ↗
⏱
1.5h
Cook Time
🥩
Ground Beef
Protein
📍
Northeast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
486
calories
per serving
32g
Protein
28g
Fat
28g
Carbs
9g
Fiber
Sodium890mg
Sugar5g
Estimates per serving (7 servings total) · Powered by Edamam
Community Photos
📷
Sign in to share your photo
Ingredients
2 lbs ground beefAmazon ↗
6 fresh Roma tomatoes, halvedAmazon ↗
1 large onion, dicedAmazon ↗
4 garlic clovesAmazon ↗
3 tbsp chili powderAmazon ↗
1 tbsp cuminAmazon ↗
1 tsp oreganoAmazon ↗
2 cans kidney beansAmazon ↗
1 cup beef brothAmazon ↗
Salt and pepperAmazon ↗
Corn chips to serveAmazon ↗
Steps
1
Place halved Roma tomatoes cut-side up on a baking sheet, roast at 425°F 30 minutes until caramelized
2
Brown ground beef in a large pot, drain fat
3
Sauté onion and garlic until soft
4
Add chili powder, cumin, oregano and bloom 1 minute
5
Blend roasted tomatoes and add to pot with beef broth
6
Bring to a boil then simmer 45 minutes
7
Add kidney beans, season well, and serve with corn chips
Order Ingredients
📦
Order on Amazon
Search and order ingredients — Prime eligible, ships fast
→
🛒
Instacart
Coming soon
🛵
DoorDash
Coming soon
🏪
Walmart Grocery
Coming soon
Rate This Recipe
🌶️
Sign in to leave a review
Takes 10 seconds with a magic link. No password.
No reviews yet — be the first to rate this recipe!