Southwest Chili

There’s something about the first whisper of fall. Even here in Florida where it’s more of a change of store décor than a change of weather that first sign of fall inspires me to start cooking more hearty and comforting dishes. This Southwest Chili recipe with Tuttorosso Tomatoes is a perfect example.

Jump to Recipe Print Recipe
Southwest Chili

I don’t know about you, but in my family chili is both a comfort food and a great way to meal prep. It’s something I can have simmering on the store while I’m doing other things. It’s one of those dishes that brings the family to the table the first time while also only getting better for leftovers. This Southwest Chili is an updated take on the classic.

A Well Stocked Pantry

Having a well stocked pantry makes preparing dishes like this Southwest Chili come together easily and quickly. When stocking my pantry I always pick brands that I know and trust. Tuttorosso is my go to when it comes to fresh, quality canned tomatoes.

From the moment you open the can, it’s a full sensory experience. You can clearly see the difference. The tomatoes are plump and juicy, resplendent in all of their crimson vibrancy. They taste like they were picked in their peak vine-ripened prime, because they were.

Southwest Chili

Unlike other canned tomatoes, Tuttorosso doesn’t use anything artificial. There is no tinny taste of the can because they use non-BPA lined cans. That sun ripened, vine fresh flavor is locked in and preserved with steam. Utilizing a Steam Sealed Flavor LocTM system, every Tuttorosso product has that pure tomato flavor and nothing else.

Another reason I love Tuttorosso is their resources for a wealth of recipes, such as this Southwest Chili, tips, and techniques. For a busy mom this makes creating memorable meals that much easier.

Southwest Chili, A Family Favorite

Using Tuttorosso’s website as a resource for this recipe makes putting this fall favorite on the table a breeze. With that rich tomato base, generous chunks of fall apart tender beef are joined by sweet corn, a bounty of vegetables, and hearty black beans. You can have fun with your favorite toppings as well as accompaniments. This goes great with tortillas or cornbread.

Southwest Chili

Here are some tips to make this Southwest Chili.

  • This recipe calls for a beef chuck roast. When cutting your cubes of meat, try to make sure they’re all a similar size. This will allow the beef to cook more evenly.
  • Make sure your pot and oil are fully heated before browning your meat. This will give you that beautiful caramelized crust that equals flavor.
  • If fresh corn is not available, canned corn is also a great option.
  • Don’t rush the cooking. You want your beef to be fall apart tender. Once it comes to a boil turn it down to a simmer and allow it to cook until succulent.
  • Have fun with your toppings! Sour cream, avocados, shredded cheese, and cilantro are just some of the possibilities.

Make sure you check out the entire line of Italian-inspired products from Tuttorosso Tomatoes and see and taste the difference.

DSC 4856

Southwest Chili

Generous chunks of chuck roast are simmered with rich Tuttorosso tomatoes, vegetables, aromatic spices, and black beans for this hearty fall favorite.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 8 people


  • 3 lbs chuck roast, cubed in 1"-2" pieces
  • 3 tbsp olive oil, may substitute vegetable oil
  • 4 garlic cloves, minced
  • 1 yellow onion, diced medium to large
  • 1 red bell pepper, diced
  • 2 cups fresh corn can corn can be substituted
  • 1 15 oz can black beans, drained and rinsed
  • 1 jalapeno, deseeded and minced
  • 2 cups chicken broth can substitute with beef broth
  • 1 28 oz can Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt, lightly crushed by hand
  • 2 tbsp cumin
  • 3 tbsp ancho chili powder
  • 2 tbsp dried oregano, Mexican suggested
  • 1 tbsp paprika
  • salt and freshly ground pepper to taste


  • avocado
  • chopped fresh cilantro
  • lime wedges
  • sliced radishes
  • flour or corn tortillas


  • Add oil to a large pot or Dutch oven and heat over medium heat.
  • Season beef with salt and pepper. Working in batches to not over crowd, sear all sides of the beef until browned and set aside.
  • Add the onions, red bell pepper, and garlic to the pot and sauté for 5 minutes. Make sure to scrape up the browned bits.
  • Add the meat back to the pot along with the remaining ingredients. Bring to a boil.
  • Reduce heat and allow to simmer 1 1/2 hours until the beef is fall apart tender.
  • Serve with garnishes. Enjoy!
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating