I got an opportunity to partner with Tuttorosso and try their Southwest chili recipe. Tuttorosso’s Southwest chili recipe is the perfect dish for Fall. Once the weather starts to cool down and you start to see pumpkins and Halloween candy, it’s time to whip up some comfort foods! Tuttorosso has several varieties of chili recipes on their website, but I made a poll on ThePhillyKitchen Instagram and my followers chose Southwest chili! I was not disappointed one bit!
What is so great about Tuttorosso tomatoes?
What I love about Tuttorosso tomatoes is that you can see the quality as soon as you open the can. You have nice bright red, whole tomatoes. You’d almost expect them to be too good to be true, but the tomatoes go through a rigorous quality control process so they really are just as perfect as they seem. There is nothing at all artificial about the tomatoes and everything is steam sealed to keep the flavor locked in. On top of that, the cans they use are BPA free and have no can flavor like some canned tomatoes can have. There is a reason why they are the number one selling Italian inspired tomato in the U.S.! And on top of all that, they have wonderful recipe resources on their website
What made this chili so great?
What I really liked about this recipe is that it used Beef chuck and black beans. I am a big fan of beef chuck. I like how affordable it is and I also think that it makes the chili a little more special. Ground beef is fine, but having those big chunks of beef is just better, in my humble opinion. Also, I am a huge fan of black beans. Whenever I make chili, I choose black beans over kidney beans, so Tuttorosso’s recipe was already on the same page as me.
I really liked the flavors of the chili. It used cumin, ancho chili powder, paprika and Mexican oregano. Oftentimes, I add a little extra seasoning compared to most recipes that I work off of, but there was nothing to complain about here. The amount of spices was just perfect!
How did you use the tomatoes in the chili?
Tuttorosso Tomatoes are very high quality. They are non-GMO and sustainably produced. One of the really fun aspects to this recipe is that you buy whole tomatoes and crush them with your hands. I had a great time with that! There’s something really satisfying about crushing whole tomatoes with your hands. So I would say this recipe is both delicious and cathartic. And look at the lovely red color in the chili. Those tomatoes are no joke!
You just used a recipe and didn’t change it???
The only thing I did differently was that I cooked it way longer than what was called for in the recipe. I found that the beef just wasn’t quite tender enough after 90 minutes of simmering on the stove. I may be to fault here- I think I might have cut the chunks of beef a little too big so it just needed more time to cook. It wasn’t a problem for me, I had all day to take in the delicious smells!
If you’re looking for a good chili recipe, check out Tuttorosso’s Southwest Chili. I made some jalapeño cheddar cornbread to go with it. While you are there, check out the rest of their recipes! I already have my eye on several pasta dishes that I will be working on very soon! Happy Fall, y’all!!