Whole Tomato Chili (Michigan Style with Beans)
This hearty whole tomato chili recipe is a Midwest classic made with beans, spices, and ripe tomatoes. Whether you use canned or fresh, the tomatoes simmer into a rich sauce that makes this chili perfect for family dinners. Easy to adapt with beef, turkey, or chicken, it’s a Michigan-style comfort food that warms you up fast.
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 1 Tablespoon olive oil
- 1 can kidney beans
- 1 can chili beans
- 2-3 Tablespoons Chili powder (to your taste)
- 1 quart whole tomatoes
- 1 pint tomato juice
Instructions
- In a large pan, add olive oil and sauté onions on medium heat.
- Once onions starts to get translucent, add ground beef.
- Cook ground beef until brown, making sure it breaks down into small pieces.
- Once the beef is browned add a little chili powder to cook into the meat.
- Add the kidney beans (undrained) and can of chili beans.
- Mix together and allow to start to cook.
- Add the whole tomatoes and break them down a bit, allowing to cook down.
- Add the tomato juice and break down the tomatoes some more.
- Allow the chili to cook for a few minutes on low heat and every few minutes work to break down the tomatoes until they are in bite size pieces.
- Add the remaining chili sauce.
- Taste the chili and add more powder to your taste, keeping in mind as the chili sits overnight, it will develop more flavor and heat.
- Allow the chili to cook until the tomatoes are cooked thoroughly (if they were not canned).
- Once the chili is hot, you can serve with your favorite toppings.