Tomato paste adds concentrated tomato flavor to many chili recipes, but it is not required in every style. If a recipe calls for it and you only have tomato sauce, you can often adapt the amount and the other liquid.
Yes, you can put tomato sauce in chili instead of tomato paste. However, tomato sauce is runny and not as concentrated as tomato paste. So you will need more tomato sauce than tomato paste to create the same flavor. The additional liquid sauce can affect the texture of the chili and make it watery.
Let’s talk about this in more detail now.
Is Tomato Paste Important In Chili?
Chili, or chili con carne, is a hearty and comforting, wholesome dish that appeals to people of all ages.
Chili recipes vary: some use meat and beans, some omit beans, and some are vegetarian. The International Chili Society’s categories distinguish several styles rather than one required formula.
They’re simmered in a luscious, aromatic sauce with various herbs and spices.
The beauty of the chili is that the recipe has endless possibilities.
You can create different variations of the classic by playing around with different ingredients, making your very own version.
Some Texas-style recipes omit both beans and tomatoes; other chili styles use them. There is no single ingredient list for every chili.
Many homestyle chili recipes include beans and other ingredients.
You can also vary the meat used in a chili based on what is available and your taste preferences.
Some recipes use chicken, mushrooms, and even zucchini instead of ground beef.
Tomato paste is an ingredient in many tomato-based chili recipes.
The strong zesty flavor of the tomato paste forms an excellent base for meat and beans.
The acidity of the tomatoes also enhances the flavor of the spices and aromatics in the dish.
Tomato paste is highly concentrated.
It’s made by cooking tomatoes for several hours till they reduce to a thick red paste.
It’s acidic with a hint of sweetness. Tomato paste also has a characteristic Umami flavor.
The benefit of using tomato paste in a recipe is that you need a very small quantity to inject a strong tomato flavor.
Just a spoonful will pack a punch in a dish like chili.
So it’s a good idea to have this ingredient in your pantry at all times.
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What Can You Use Instead Of Tomato Paste In A Chili?
Tomato paste is useful when you want concentrated tomato flavor, but good chili does not always contain it.
For a tomato-based recipe, another tomato product can replace paste. A recipe designed without tomatoes does not need that substitution.
The substitutes may not impart the same flavor as tomato paste because they will not be as concentrated.
Choose a substitute only if tomato flavor is part of the dish you want.
Now, let’s look at the next best substitutes for tomato paste in chilis.
1. Tomato Sauce
Tomato sauce is usually less concentrated than paste. Sweetness and seasoning depend on the product.
Nevertheless, it’s one of the best substitutes for tomato paste in a chili.
Since tomato sauce isn’t as concentrated as tomato paste, you will have to use a larger quantity for a similar taste.
Start with a small amount of sauce and adjust to taste and consistency. Sauce is less concentrated than paste, so there is no exact volume ratio that works for every product.
Taste before adding sugar; it may not be needed.
The extra liquid in tomato sauce will increase the volume of a chili.
To adjust the consistency, it’s a good idea to reduce the quantity of other liquids in the recipe.
Depending on the product, tomato sauce may contain seasonings and herbs. Hunt’s sauce and paste range, for example, includes differently seasoned products.
You may like to check if this will work with the flavors of your chili ingredients before using the sauce in your recipe.
2. Tomato Puree
Like tomato sauce, tomato puree will also impart a tomato flavor to the chili.
So you can use it instead of tomato paste.
The amount of puree needed depends on its thickness and the recipe. Reduce other liquid if necessary and adjust gradually.
Taste the finished chili before adding sugar, because tomato products vary.
3. Ketchup
Ketchup’s thickness varies by product, and adding it changes both flavor and consistency.
However, ketchup has a strong and tangy flavor.
It will alter the taste of the chili and add an entirely new flavor to the dish.
If you don’t mind your chili being extra salty or sweet, use ketchup instead of tomato paste.
For a small amount, add ketchup cautiously and taste before adding more; its sugar, vinegar and salt change the flavor.
However, if your chili uses large amounts of tomato paste, we don’t recommend this substitution.
You can end up with a dish that tastes entirely different from what is expected.
4. Canned Tomatoes
Canned tomatoes are full of tomato flavor and are a good substitute for tomato paste.
However, canned tomatoes contain more liquid.
They’re also not as concentrated as tomato paste.
So, you will need more quantity to get the same tomato flavor.
Canned tomatoes are much less concentrated than paste. Add them according to the desired tomato flavor and allow for their liquid rather than relying on one fixed ratio.
This gives a different tomato texture and may require longer simmering.
A good chili should have a small amount of liquid.
However, adding canned tomatoes will dilute it and make it watery.
If you aren’t fond of a watery chili, reduce the rest of the liquid in the recipe.
You can also boil canned tomatoes to expel excess liquid before adding them to the chili.
5. Fresh Tomatoes
You can make a good meaty homemade chili with fresh tomatoes when tomato paste is unavailable.
It’s an easy substitution for recipes that use canned tomatoes, as fresh tomatoes are just as good.
However, you should first check the quality of the tomatoes.
Use sound tomatoes. Trim minor bruises, but discard moldy, rotten or leaking tomatoes rather than trying to rescue them for the pot.
Fresh and canned tomatoes vary in water content. Use the recipe’s stated weight as a starting point when available, then adjust liquid and simmering time.
However, if the recipe uses tomato paste, you will need more fresh chopped tomatoes than paste.
You can add chopped tomatoes with the skin into the dish.
There is no need to blanch them before adding them to the dish.
However, blanching will make it easier for the tomatoes to integrate into the dish.
Fresh tomatoes will add more moisture to the chili as they cook and break down.
So you may have to cook the dish for longer to get rid of the excess liquid, unless you don’t mind the watery texture.
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How To Thicken A Watery Chili?
One of the main concerns when replacing tomato paste in chili with other tomato-based ingredients is that it alters the texture.
Tomato paste is highly concentrated.
However, tomato sauce, puree, canned tomatoes, and fresh tomatoes have more liquid content.
Adding them to a recipe will increase the liquid in chili and make it watery.
However, reducing tomato-based ingredients will prevent the chili from acquiring the appropriate zesty tomato punch.
Fortunately, you can solve this problem by thickening the sauce using the following methods:
- Simmer it for longer: Allow the chili to cook for a little longer on a low flame until all the excess liquid evaporates and you achieve the desired thickness.
- Add a thickener if it suits the recipe: Cornmeal or a starch slurry changes texture and may affect flavor. Add a little at a time and cook it fully.
- Add more of the main ingredients: You can prevent the chili from becoming too watery by using more meat or vegetables. Small, finely chopped vegetables like carrots, celery, and potatoes will thicken the mixture while enhancing the nutritional benefits of the chili.
