Not all tomatoes are chili heroes. You want meaty, low-seed guys. Roma tomatoes are your best friend here. They’re dense, not too watery, and they break down beautifully.
If you’re feeling fancy, grab some San Marzano style tomatoes from the garden—or the fancy grocery store. They’re basically chili royalty. Avoid giant, watery beefsteak tomatoes unless you want a soup situation.
Pro tip: buy a few extra. You’ll eat one while chopping. It’s the law. Don’t question it.
The Prepping Ritual (It’s Not Scary)
Okay, here’s where people panic: “Do I have to peel them?” Yes, but only if you don’t like bits of tomato skin rolling around your chili like tiny leather jackets. I say: peel them.
Here’s the trick: score a small “X” on the bottom of each tomato. Drop them into boiling water for about 30 seconds. Then plunge them into ice water. The skins will slip off like magic—or like a bad date you can’t wait to leave.
Once peeled, just chop them up. Roughly. You’re making chili, not a sushi roll. Big, rustic chunks are perfect. They’ll melt into the pot anyway.
