Tomato Chili
A tangy and spicy tomato chili with warm spices and heat from hot peppers, perfect for those who enjoy bold flavors and homemade condiments.
Ingredients
Instructions
- Place 1 cloth bag inside a large pot for spices.
- Chop the tomatoes and onions.
- Add tomatoes, onions, hot peppers, salt, vinegar, sugar, allspice, nutmeg, clove, ginger, and turmeric into the pot.
- Bring the mixture to a boil over medium heat.
- Reduce heat and simmer for about 30 minutes, stirring occasionally.
- Remove from heat and allow to cool slightly.
- Remove the cloth bag containing the whole spices.
- Pour the chili into sterilized jars or bottles and seal.
Tips & Substitutions
For a thicker chili, consider cooking it longer to reduce the liquid. You can substitute white vinegar with apple cider vinegar for a milder taste. If you prefer less heat, remove the seeds from the hot peppers or use milder peppers instead. Adding a pinch of sugar can help balance the acidity of the tomatoes. This recipe can be doubled for larger batches.
Serving Suggestions
Serve this tomato chili warm, perhaps with crusty bread or over rice for a satisfying meal. It pairs beautifully with Cindy'S Sweet And Sour Meatballs for a delightful contrast of flavors. Garnish with fresh herbs or a dollop of sour cream for an added touch. This dish is perfect for gatherings or as a hearty side.
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator for up to two weeks. For longer storage, consider freezing the chili in freezer-safe jars. To reheat, simply warm it on the stovetop over low heat or microwave in short intervals, stirring in between, until heated through. Avoid boiling to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Chili contains roughly 1434 calories, with 20g protein, 157g carbohydrates, and 89g fat. It is an excellent source of vitamin C (282% of the Daily Value), dietary fiber (224% of the Daily Value), and iron (56% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 647mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I adjust the spice level in this recipe?
Absolutely! You can reduce the number of hot peppers or choose milder varieties. Additionally, removing the seeds and membranes from the peppers will lessen the heat. If you prefer a spicier version, consider adding crushed red pepper flakes during cooking.
How long can I store this chili?
The chili can be stored in the refrigerator for up to two weeks. If you want to keep it longer, freeze it in airtight containers for up to three months. Just be sure to label the containers with the date for easy tracking.
What can I serve with this tomato chili?
This chili pairs well with a variety of dishes. Consider serving it alongside cornbread, over baked potatoes, or with a side of coleslaw. It also complements lighter dishes like salads or can be enjoyed with snacks such as tortilla chips.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).