I laughed a bit at the title of this recipe. Chili with tomatoes. . . doesn’t all chili have tomatoes?
I think unless you are making a white chili, there is some tomato product in all chili.
This recipe was interesting that the tomatoes are whole. I think this added nice bit of texture and depth to the chili.
I really liked the addition of the bacon to the recipe as well. Who doesn’t like bacon. I like the saltiness it adds to the dish.
I found that using the tomato juice as the base for the chili was quite interesting. Usually chili has water or a stock or broth as the liquid base.
Using the juice gave the chili a very heavy tomato flavor.
So this chili is acid heavy. That isn’t to say that it was too acid heavy.
The chili was good. The family loved it!
CHILI WITH TOMATOES
1 Pint Red Mexican Beans
4 Strips Bacon
2 Medium Onions, Chopped
1 Green Pepper, Chopped
1 Pound Ground Beef
3 1/2 Teaspoons Salt
1 Large Can Whole Tomatoes
1 Pound 4 Ounces Can Tomato Juice
1 Tablespoon Chili Powder
Cover beans with water and soak overnight. Drain. Fry bacon until crisp. Remove from skillet and reserve. Add onions and pepper, brown lightly. Add ground beef. Sprinkle with 1 teaspoon salt. Brown well. Combine beans, meat and remaining ingredients. Cover and simmer until beans are tender, about 3 hours.
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