Tag Archives: chili without red tomatoes

“Almost Instant” Chili from Fresh Ingredients

I dream about “bowls of red,” that is, slow simmered, meaty chili made with abundant quantities of traditional tomatoes. I grew up in So. Cal., so chili has always been part of what I eat by preference.

Except. I cannot eat red tomatoes in quantity any more. It isn’t worth the 3 in the morning gut ache, even when I make it myself. The result of this is that I make many “chilis” using salsa verde as the base, which I like. But it’s not the same.

Today was farm day and I was fairly conservative about the different items I got, in most cases I got more than 1 item. (You’re allowed so many items a week, this season, it has been 8 all year.) They had quantities of non-red, greenhouse tomatoes, so I got 4 lbs of tomatoes, or 2 items worth.

This was also the first PYO for peppers — jalpenos, so I got some of those too.

I put this together from what I had acquired today or already had on hand.

Take 4 large non-red greenhouse tomatoes, wash them and cut off any hard core or other not so great spots. Put the tomatoes into a sauce pan with a little oil and smash them down with a potato smasher. Simmer.

Stem, seed and then slice a med-lg jalapeno, add that to the tomatoes and keep cooking. In a small frypan, put in a little oil again, and cut up a fresh bulb onion in largish pieces. Saute the onion, add chili powder. Cook til almost cooked through but not quite. Add the onions to the still simmering tomatoes. Put 1/2 lb ground beef in the fry pan, add about 1T cumin and cook to crumbles (cooked not crusty). Add the leaves of about 1/2 bunch cilantro. Cook until well wilted. Add the meat/cilantro to the tomato mixture.

Pull some of the liquid from the pan, put it in another bowl and add about 1T flour, stir til smooth, return it to the tomatoes. Taste. Add beef demiglace to add richness, about 2t.

Serve with generous amounts of grated cheddar cheese.

This is¬†acceptable¬† chili, but not an outstanding one. It would have been better for adding the meat and letting the entire thing simmer for an hour or so, but that didn’t happen. It’s closer to a “bowl of red” than I’ve had in more than a year, so I’ll take it! (The left overs, the next day, were better because the flavors had blended.)

NOTE: This is seasoned as it is because: I love cumin and my husband loves cilantro. I also like more salt than he does. He likes a lot more pepper than I do, so we add salt and pepper ourselves and I don’t cook with it.

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