How to Cook Chili Using Tomato Paste (5 Steps)

Concocting the right chili consistency can make the difference between a watery side dish and a hearty meal. Chili, a classic American complement to football, cook-offs and cold winter nights, is renowned for its thick texture and bold flavor. Tomato paste, the concentrated form of tomatoes, acts as a thickening agent for chili, giving it the renowned consistency. You can rely on tomato paste as the base of your chili, or can use it as an addition to canned or fresh tomato chili bases.

Things You'll Need

  • Olive oil
  • Saucepan
  • Garlic
  • Onion
  • Jalapeno
  • Ground chuck
  • Fork or spoon
  • Seasonings or seasoning packet
  • Tomatoes
  • Tomato paste
  • Water, beer or broth
  • Kidney beans

Instructions

  1. Heat olive oil in the saucepan on medium-high heat. Add and saute chopped garlic, onions and minced jalapenos for six to eight minutes until softened.

  2. Add and brown ground chuck for about five minutes, while breaking up the meat with a fork or back of a spoon.

  3. Add seasonings such as salt, pepper, chili powder, paprika, cumin, basil and oregano, or add the contents of a chili seasoning packet. Stir the mixture for about two minutes to coat the chili ingredients with the seasonings.

  4. Add tomato paste. Add water or a flavored liquid such as beer or broth. Stir and bring the chili to a simmer. Add a can of crushed tomatoes or chopped fresh tomatoes, if desired.

  5. Reduce the heat to low and simmer the chili for 1 1/2 hours, stirring to prevent the chili from sticking to the pan. Add the kidney beans and simmer for up to 30 minutes longer until ready to serve.

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