Can condensed Tomato Soup be substituted for tomato paste in a Chili recipe?

You should be OK. It may taste a bit different due to the added ingredients in the tomato soup (I would, for example, put NO extra salt in the chili), but to be honest, the liquid is going to boil off when you simmer it for a while. I'd give it some time simmering on medium low heat if you want to eliminate some of the excess liquid caused by the condensed soup.

Personally, I don't even use tomato paste in my chili, I actually use tomato sauce - I find having more liquid isn't bothersome. It still comes out rather thick. The main thing to watch with substitutions is stuff like sodium content - if you aren't careful and add something very heavily salted to a dish that you're putting salt in to, you could be in for a world of hurt when you finish cooking.

Also be aware of the sugar content. If the canned tomato soup has some sugar in it, and you are putting something else that is sweet in it (milk chocolate or brown sugar are a couple commonly used), reduce the sweetener accordingly. If it's not in the recipe, add some chocolate.

Not a ton - ~3oz of chocolate per lb of beef. I prefer dark as it isn't as sweet. You probably won't even notice it, but it does amazing things for chili - it gives it a nice, deep flavor that is hard to describe if you aren't famaliar with mole.

I do a lot of cooking, and chili is one of my go-to meals when cooking for a crowd. Tomato soup on its own is not quite going to give you the result you want. (If you add a little bit of Worcestershire and some ketchup, maybe some onion powder and other spices, you'll have a lovely sloppy joe mix.) It's not tomato-y enough.

It's too creamy and too mild. You could also add some roasted bell peppers (red, yellow or green) to the chili as well to give it some flavor. A lot depends on the other ingredients.

Is the tomato paste the only tomato you are adding, or are you also adding canned tomatoes, tomato juice, or tomato sauce? If you are adding other tomato products, then you are probably OK to add the tomato soup instead of the sauce. I also like to add a bullion cube or a good savory "better than" bullion base, plus a little bit of water, to my chilli.

A half a bottle of beer or so also makes a nice addition, so long as it's dark and not too sweet. A Guinness is good, A Magic Hat #9 (w/Apricot), not so much. You do want to watch out for adding too much excess sweetness.

If this happens, you can add a touch of lemon juice or vinegar to try to balance out the flavors. Remember, chili is very personalized, VERY flexible, and lots of fun to play around with.It's hard to mess it up if you remember to start small, and add each new ingredient, a little bit at a time, and taste as you go, stopping when you find a taste you like. Chili can be quite magical that way.

You can boil the tomato soup down to make it thicker, or if you don't mind the liquid, throw it in as is. It will still taste great!

I'm not the best cook, but I've found the most fun is experimentations. So let's review the ingredients: Well, tomato paste consists of tomatoes that have been cooked for several hours and reduced to a thick, red concentrate before being strained. It is sold in cans and tubes.In contrast, Campbell's Tomato Soup contains: Tomato Puree (Water, Tomato Paste), Water, Wheat Flour, Salt, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean), Flavoring, Ascorbic Acid, and Citric Acid.

So, you will need to cut down on any water you are adding (you might want to drain the beans). You might want to add a little ketchup for good measure (I'm serious) as it might give you more concentrated flavor.

You can do it. (Tomato soup) I have a friend that makes it that way. When you first taste it, you think wow!

This is very unusual but I like it. After you figure out what is creating the unusual taste. All you can taste is tomato soup.

I have been making chili for over 50 years. I can tell you from personal experience, if you put three small cans of tomato paste in a pot of chili, it will be too thick to eat. I recommend about four to five pounds of 85% to 90% lean ground beef.Do not use anything leaner than 90%.

It will be inedible. Dice and caramelize two medium to large onions. I prefer the purple onions, but use what you like but don't over do it.

Too much onion will make it bitter. At this point I add about two heaping teaspoons of crushed garlic. If you don't like it, leave it out.

Add the meat about one half pound at a time and brown it with the onions. Note that we have not added any liquid yet. When the meat is all browned, add one box of beef broth ( optional ) but gives it a beefier taste.

For liquid Use what you have but tomato based only. I use diced tomatoes, one or two 15oz cans. I run them through the blender but if you like tomato bites skip this step.

Add enough tomato juice to make the pot a little too soupy. It will get thicker as you cook it. Bring it to a boil and set it to a moderate simmer.

Stir it often, about ever 15 minutes, because it will burn on the bottom if you don't. Note ( No Water ) If it gets too thick, add more tomato juice. Never add water.

If you want it thicker, now you can add one half to one small can of tomato paste. Now it is time to talk about seasoning. If you like bell peppers, add them here.

Don't ask how many, It is your chili. Add as many as you think you would like. They will barely be noticeable in the final product.

Now for real peppers. I like Anaheim or Jalapeno, but not both in the same pot. If you use fresh jalapenos wash them, then split them in half lengthwise, then scrape out the insides with the point of a spoon.

Then dice them. Three to five large jalapenos for this much chili. If you leave the white membranes on the inside, it will be hotter (much).

If the fumes take your breath, hold them under running water and then drop them into a bowl of cold water until you add them to the pot. If you want it really hot, use serannos. They are very hot, add them slowly and taste often.

Always let it simmer 15 minutes after adding any seasoning before you taste it. Anaheim chilies are really good but they are hard to gauge. If you want to try them, buy two to three, about the size of a banana.

Clean them carefully, scrape out the white membranes on the inside, dice them, and add them very slowly. Do not mix the chilies. Use one or the other.

Chili powder. Don't use anything fancy. You are looking for pure "Chili Powder".

It will usually have some stabilizer added to keep it from clumping. Don't accept any other additional seasonings in your chili powder.Do not - do not - do not! Use any of the Chili seasoning kits.

Add it one fourth cup at a time until you are satisfied with the taste. Most people add cumin, It gives a more authentic Mexican taste. Start with about one fourth as much cumin powder as chili powder and add it slowly until you decide it is enough.

If for one reason or another, you want it hotter but don't want to add more chilies or chili powder, add crushed red pepper.It will make it hotter without changing the taste. Do not add any type liquid chili sauce. Tabasco, etc.This makes four to six quarts.

Freeze it in containers about half as large as you think you will need. Nobody ever eats as much as they expect to and you can always open another container.It is too much work to throw away. Caveat.

If you are going to freeze it, it will get noticeably hotter over time as it sets in the freezer. Make it a little milder than you really want it to be when you eat it. After six months it will be significantly hotter, after a year it will be even hotter.

Beans. I am not going to enter the bean argument but if you want beans, add them after you thaw it and right before you eat it. Freezing will ruin the texture.

If you can, buy Mexican style chili beans, they will have less affect on the taste. If you can't, buy Ranch Style Beans and wash off the sauce before adding them to the chili. There are many other gimiks and secrets to make "special" recipies.

Honestly, I haven't tried tomato soup in chili, but I wouldn't recommend it, especially if you don't have a lot of experience balancing flavors. It's really not the same flavor. This article says you should just reduce some tomato sauce, and it sounds like a much better bet.

seattletimes.nwsource.com/html/foodwine/....

To answer the specific question, I'd have to say no. Condensed tomato soup is not a good substitute for tomato paste. But I also feel the need to say that you may be better off finding a new chili recipe instead.

Three cans of tomato paste is bordering on insane, and will not taste good at all. Most recipes would call for a tablespoon or two, and yes, in a pinch you could use ketchup instead.

You could add the tomato soup but beware that it will be a little more sweet than normal chili. Also it will be more fluffy and airy... if that's what you're into then go for it. I agree.. if you are not used to balancing tastes then you should probably steer away from substituting such a basic ingredient.

You could have an inedible dish. Although practice does make perfect and you could gain experience from it. When out of tomato sauce try using jarred tomato sauce, to spice up the chili you can brown the meat in a packet of taco seasoning.Be cautious of adding too much ketchup as this can water down your chili and make it even more sweet, especially if you go the route of adding the tomato soup.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.