Fire-RoastedFarmhouse

Nancy Fuller's Homemade Fire-Roasted Tomato Chili

Name: Nancy Fuller's Homemade Fire-Roasted Tomato Chili
Total time: PT1.5H
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 lbs ground beef; 6 fresh Roma tomatoes, halved; 1 large onion, diced; 4 garlic cloves; 3 tbsp chili powder; 1 tbsp cumin; 1 tsp oregano; 2 cans kidney beans; 1 cup beef broth; Salt and pepper; Corn chips to serve

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

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By Nancy Fuller · Food Network

⏱

1.5h

Cook Time

🥩

Ground Beef

Protein

📍

Northeast

Region

Heat Level

🌶️🌶️🌶️🌶️🌶️

Medium Burn

Community Score

4.5

★★★★☆

0 reviews

Community Photos

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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

Place halved Roma tomatoes cut-side up on a baking sheet, roast at 425°F 30 minutes until caramelized

Brown ground beef in a large pot, drain fat

Sauté onion and garlic until soft

Add chili powder, cumin, oregano and bloom 1 minute

Blend roasted tomatoes and add to pot with beef broth

Bring to a boil then simmer 45 minutes

Add kidney beans, season well, and serve with corn chips

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