Easy Tomato Chili (or Fresh Tomato Chili)

I planted an heirloom variety of tomato this year, it was the Brandywine tomato.  They are know for their pink flesh and great tomato taste.  I read somewhere that they like a cooler summer than other varieties and this must be so, because we had a cool summer and these tomato plants produced heavily.   

I have always wanted to make chili with fresh tomatoes and I never do because I just don't have that many tomatoes, but this year I did.   I will give you the recipe adapted with canned tomatoes too. 

I put some of the tomatoes in the blender and pureed to get the tomato sauce necessary for the chili.

There is nothing like a piping hot bowl of chili on a chilly day to warm you up! 

Ingredients:

4 cups tomatoes, peeled and diced (or 2-15 ounce cans of diced tomatoes)

4 cups tomatoes, peeled, diced, and pureed in a blender  (or 2 15-ounce cans of tomato sauce)

1 cup water

2 15-ounce cans of light red kidney beans, drained of juice

1 heaping tablespoon chili powder

1 tablespoon garlic powder

1 teaspoon cumin

2 tablespoons sugar

1 lb. hambuger, browned and drained of grease

1/4 cup sweet onion, diced

Place the hamburger in a medium skillet and brown.  Add the onion to the hamburger and sautee with the browning hamburger.
While the hamburger is browning, place in a large (6 quart) stock pot the tomatoes, pureed tomatoes (or tomato sauce).  Add the kidney beans, chili powder, garlic powder, cumin, and sugar.  Place on medium heat and bring to a simmer.  
When the hamburger and onions are cooked drain and add to the tomatoes and beans.  
Keep cooking on a simmer for 20-30 minutes more and serve hot.
Yield: 8-12 servings 

This is my own recipe.  It wasn't adapted from any recipe.  My son told me the other day he thought that I made the best pie and chili he had ever tasted.  Sometimes the kids surprise me with a nice compliment.  I know why our chili is the best when there are so many recipes out there.  The secret is that when we serve the chili we place a heaping tablespoon of brown sugar on top of it and stir in.  We also serve it with saltines and sometimes grated sharp cheddar cheese.  
I am sure the reason he likes this chili the most is because it is almost dessert with the brown sugar.  The heat from the chili powder and the sweet from the sugar is a winning combo.  We started adding the sugar a long time ago, I think my husband did it first and it was so good it stuck! 
Enjoy!

Sherry

I will link this to:

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Homemaking Linkup at Hope In Every Season 

The Best Blog Recipes link party 

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Table It! at Rustic & Refined

Anything Goes Party at Bacon Time with the Hungry Hypo
Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations
Fridays Unfolded at Nancherrow

Home and Garden Thursday at A Delightsome Life
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Weekend Retreat Linky Party at AKA Design and Life