Fire-Roasted Tomato Chili – Hearty, Smoky, and Full of Flavor

Fire-Roasted Tomato Chili made with smoky fire-roasted tomatoes, tender beans, and a hearty mix of spices that simmer into bold, deep flavor. It’s the ultimate cozy meal that feels rustic and homey, perfect for chilly nights or when you just need something comforting! Plus, the leftovers taste even better the next day once all the flavors blend together.

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We’ve all had the classic chili before with beef, tomatoes, and kidney beans, but this fire-roasted version takes it up a notch! It’s perfect for anyone who loves a smoky twist, a touch of heat, and a rich tomato base that turns every spoonful into pure comfort.

Why You’ll Love This Recipe

What I really enjoy about this chili is how bold and layered the flavor turns out.

Smoky and rich: Fire-roasted tomatoes bring that subtle charred taste that makes every bite stand out.

Hearty and filling: Packed with beef, beans, and vegetables, it’s a full meal in a bowl.

Customizable: You can make it spicier, thicker, or even meatless without losing its charm.

Simple ingredients: Most of what you need is likely already in your pantry.

Perfect for leftovers: The flavors deepen overnight, making it even tastier the next day.

When I make this chili, I love using a dark ale because it adds a rich, bold depth that pairs so well with the spices. A lighter beer, though, gives it a clean, crisp finish that’s just as delicious! No matter which one you choose, it simmers into a flavorful, hearty pot that fills the kitchen with the most comforting smell.

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Ingredients

For the Chili Base:

• 1 tablespoon olive oil
  
• 1 large onion, chopped
  
• 3 cloves garlic, minced
  
• 1 pound ground beef (or turkey for a lighter version)
  
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
  
• 1 can (15 oz) tomato sauce
  
• 1 cup beef broth
  
• 1 can (15 oz) kidney beans, drained
  
• 1 can (15 oz) black beans, drained
  
• 1 can (4 oz) diced green chiles
  
• 1 bottle (12 oz) dark ale or light beer
  
• 2 tablespoons tomato paste
  

For the Seasoning:

• 2 tablespoons chili powder
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon ground cumin
  
• ½ teaspoon oregano
  
• ½ teaspoon cayenne pepper (optional)
  
• Salt and pepper to taste
  

Optional Toppings:

• Shredded cheese
  
• Sliced avocado
  
• Sour cream
  
• Fresh cilantro
  
• Crushed tortilla chips

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Step-by-Step Instructions

1. Sauté the Base

Start by heating olive oil in a large pot over medium heat. Add chopped onion and garlic, and cook until soft and fragrant. Once they’re golden, stir in the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.

2. Add the Tomatoes and Seasoning

Stir in the fire-roasted tomatoes, tomato sauce, tomato paste, and green chiles. Add all your spices — chili powder, cumin, paprika, oregano, and cayenne. Mix well so every bit of beef gets coated in that rich spice blend.

3. Pour in the Liquid and Simmer

Slowly pour in the beef broth and beer. Give everything a gentle stir, then bring it to a boil. Lower the heat and let it simmer uncovered for about 30–40 minutes. This helps the flavors deepen and the texture thicken.

4. Add the Beans and Adjust Flavor

Add the kidney beans and black beans. Stir gently and let the chili simmer another 15–20 minutes. Taste and adjust salt, pepper, or spices to your liking. The longer it cooks, the more the smoky flavor develops.

5. Serve and Garnish

Ladle the chili into bowls and add your favorite toppings. I like topping mine with a bit of shredded cheese, a few avocado slices, and some crushed tortilla chips for a mix of creamy, crunchy, and cheesy goodness.

Tips & Variations

Try letting the chili simmer an extra 15 minutes for an even thicker texture. If you prefer a vegetarian version, replace the beef with lentils or extra beans. For a touch of sweetness, add a small square of dark chocolate or a drizzle of honey — it balances the smoky flavor nicely.

If you want extra spice, toss in diced jalapeños or a dash of hot sauce before serving. I sometimes squeeze a little lime juice right before serving; it brightens everything up beautifully.

Serving Suggestions

Fire-Roasted Tomato Chili is perfect on its own, but it pairs nicely with cornbread, rice, or baked potatoes. For a cozy dinner, serve it with warm bread and a simple salad. You can also spoon it over nachos for game night or use it as a topping for baked fries.

When I make this for friends, I like setting out bowls of toppings so everyone can create their own mix. It turns dinner into something fun and personal.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Brown the beef and onions first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How spicy is this chili?

It’s mildly spiced, but you can adjust it by adding more cayenne or fresh jalapeños.

Can I freeze leftovers?

Definitely. Let the chili cool, then store it in airtight containers for up to three months. Reheat on the stove or microwave when ready to eat.

What can I use instead of beer?

You can swap it with beef broth or even a splash of apple cider for a different kind of depth.

Can I make it thicker?

Yes. Just simmer longer uncovered or stir in a spoon of cornmeal or masa harina near the end for a heartier texture.

Final Thoughts

Fire-Roasted Tomato Chili brings everything you love about comfort food — hearty texture, smoky layers, and that deep, homey flavor. It’s one of those recipes that fills the kitchen with warmth and feels just as good the next day.

What makes this dish special is its flexibility. You can tweak the spice level, toppings, or texture, and it always turns out delicious. Every bowl feels like something made to share, full of flavor and simple joy.