Fresh tomatoes handle bold meats better than canned do. Use ground beef with at least 20% fat—the fat grabs the fresh tomato flavor and hugs it. Or go wild: cubed chuck steak, ground lamb, or (if you’re feeling like a pioneer) venison. The acid in the fresh tomatoes tenderizes the meat while you cook. It’s like a spa day for dead animal.
If you’re a vegetarian, don’t panic. Use three different kinds of beans (black, kidney, and pinto) and add a can of beer. The bubbles help the fresh tomato juice get cozy with the beans. Vegetarians are welcome here. Even if you don’t eat bear.
