So I can't eat Tomato, but BADLY want some chili..

[ConstitutionCowboy]

I had the same problem with tomatoes and tomato sauces when I was about your age. I got used to eating sauce-less pizza, plain spaghetti noodles, etc. By the time I reached my late thirties, tomatoes no longer bothered me. There might be hope for you as well.

Onions, however, are a different story. I can eat them if well caramelized, but when raw, I suffer something awful - but not as much as those around me the next day if you catch my whiff - er - I mean drift.

Woody

 

[ronny]

The solution is simple. Make your own. With a little practice, you'll probably like it better than store-bought, anyway.

 

[nofearfactor]

My wife isnt allergic to tomatoes just doesnt like anything at all with them in it,but me and the kids eat 60% or more of our fave foods that are tomato based- chili,pizza,spaghetti,raw in salads,etc. She just chooses to eat something else when we eat something with red sauce or tomatoes.

In your case I dont know what to tell you but to do like youre doing with the little bit of some other food then a little bit of tomato sauce food.

I feel for you,your case is similar to mine, but I have a problem with onions and green bell peppers. Its like your problem,something to do with my stomach acid. I can eat them raw or uncooked by the bushel with no problems,and cooked onions dont bother me much either as long as theyre cooked from raw. But dehydrated onions or onion powder (and alot of foods or dishes have onion powder or dehydrated onions hidden) in something and I am not deathly but pretty damn sick for days,and its the same with cooked green pepper. And it just started within the last year or so. McDonalds regular burgers have them on them so I have to order them without, but a Quarter Pounder has raw onions and I can have them no problem. Manwich sandwiches,which has been one of my fave dishes since I was a kid,to eat it I have to pick out the lil green peppers and onions in it or find a similar sloppy joe mix without them in it like Del Monte,even though its not as good as Manwich. And my moms stuffed green peppers are a definite no-no but damn I love them. Supreme pizza used to be my fave pizza but now I have to hold the green peppers and onions and its just not the same without them on there,but I can eat the raw pepperoncini peppers all night long with no problems. At BBQ joints I can have raw onions and raw peppers with no problem. I cant have salsa or queso dip that have green pepper or dehydrated onions in them,but I can have fresh made hot sauce or raw jalapenos and habaneros with no problems. Its really weird. And it sucks.

 

[Roadking Larry]

Bummer. I just picked 4 gallons of tomatoes this evening. Cut most of them up and put them in the dehydrator. If we manage to miss a frost tonight I'll probably pick 4-5 more gallons.

As for chili, if it gots maters it ain't right.

 

[nofearfactor]

Chili recipes without 'maters' I found:
http://chile.netrelief.com/classic_texas_red_chili_recipes.shtml

 

[dennishoddy]

Good chili doesn't have tomato as an ingredient. If you want it red just add more paprika. I've never made chili using tomato of any kind. I use my mothers recipe that is way older than I am! (that is currently pushing 60)

Frank aka willystruck

another backup for this....
Although I do like to make my chile with fresh tomato's as a garnish.

 

[RWS]

As for chili, if it gots maters it ain't right.

oh i must disagree.(unless its green chile which is a whole different matter)

i found out long ago that if you dump a can of rotel in your favorite chili, it goes from good to great.

 

[ExSniper]

Tex-Mex Chili

3 tablespoons vegetable oil

21/2 pounds cubed beef chuck

2 cups chopped onions

3 large cloves garlic, minced

2 tablespoons sweet paprika (Hungarian is best)

1 tablespoon ground cumin

2 teaspoons kosher salt, or to taste

1 cup water

2 teaspoons crushed hot red pepper, or to taste

1 tablespoon masa harina (Mexican corn flour available in some supermarkets or Hispanic markets)

1/4 cup water

Cook beef in the hot oil in a heavy pan, turning and browning thoroughly on all sides. Stir in onion and garlic and cook, stirring, over medium heat for about 10 minutes.

Add paprika and cumin and cook, stirring constantly, for 2 more minutes. Add the salt, cup of water and crushed hot red pepper. Bring to a boil, cover, and cook over very low heat for 3 hours or until meat shreds easily with a fork. (Or place in a 300-degree oven.)

Stir together the masa harina and remaining water. Stir into the chili and cook 10 minutes longer. Taste and adjust the seasonings. Makes 6 to 8 servings.

 

[ExSniper]

***Pork Chili Verde***

3 3/4 pounds lean diced pork
3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
1/3 bunch fresh cilantro, leaves chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 fresh jalapeno, seeded and chopped
1 1/2 ounces canned green diced chiles
Garlic powder, to taste
Freshly ground black pepper

Simmer diced pork in large pot of water until tender. Drain pork and return to pot.
Add remaining ingredients and simmer until heated thoroughly.

***Tommy's Tomato-less Chili***

1 pound ground beef
1 1/2 cups all-purpose flour, divided
1 1/3 cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

DIRECTIONS
Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.

 

[Mitch Rapp]

Awesome! Gonna have to try some, I really like to cook, and usually prefer the stuff I make to the stuff you pay way too much for in restaurants.

My mom's chili is a very hearty chili, but she uses tomato sauce and diced tomatoes in it. Those recipes sound great!