PS: I found that adding sugar will neutralize the acid in tomatoes. It doesn't take too much - less than you will end up tasting.
Woody
Woody
Another thing to try (at your own risk) if you like the taste of the tomato but the acid is the problem yout can core the apples and strain them. Most of the acid is in the seeds, remove that and you remove most of the problem. Not saying it will fix it all, but it might help.
As far as chili, just leave it out. There may be some tomoto strains that are less of an issue for you. Tomatillos?
An alternative for the texture and tartness might be cucumber, chopped in smaller pieces and stewed. Go for the smaller pickling cucumbers, the seeds will be smaller.
As far as chili, just leave it out. There may be some tomoto strains that are less of an issue for you. Tomatillos?
An alternative for the texture and tartness might be cucumber, chopped in smaller pieces and stewed. Go for the smaller pickling cucumbers, the seeds will be smaller.
adding baking soda into your recipes that call for tomato will help I am sure that you can find a place on the internet that will help you out with the measurements. Also have you tried different tomatoes like roma or brandywine they should have a lower amount of acid as for your chili try going over to siegi's sausage factory and try a tube of the tomato paste to add into your chili.
+1 I don't use tomato every time I make chilli and NEVER tomato sauce or paste....only occasionally toss in some diced tomato. Chilli is a lot like guns....something out there to make everybody happy and none of it is wrong....only different.
My personal opinion is that chilli made with tomato sauce, paste or too many tomatos period is nothing more than spicy spaghetti sauce. Oh....and I have not made beef chilli for YEARS....gound venison only.
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.
Did you put out a late crop? Dad's tomatoes are long gone (and have been for months.)
This isn't chili but has a similar taste due to the cumin. I don't have a receipe I follow but this is hard to screw up.
1lb Ground Turkey browned
3 or 4 cans Butter Beans
Chicken Stock/Broth to desired consistancy
Garlic, 3 or 4 cloves or whatever
Ground Cumin to taste
Poultry Seasoning
Pepper
I put all that in a CrockPot for 6-8 hours. Tasting and adjusting spices, garlic, and broth the whole time. It's freakin' awesome!! I always squirt some of that stuff that comes in a bottle with the little yellow peppers soaking in vinegar (forgot name) in the bowl I'm eating. Maybe some cornbread too. Mmmmmmmmmm!
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1lb Ground Turkey browned
3 or 4 cans Butter Beans
Chicken Stock/Broth to desired consistancy
Garlic, 3 or 4 cloves or whatever
Ground Cumin to taste
Poultry Seasoning
Pepper
I put all that in a CrockPot for 6-8 hours. Tasting and adjusting spices, garlic, and broth the whole time. It's freakin' awesome!! I always squirt some of that stuff that comes in a bottle with the little yellow peppers soaking in vinegar (forgot name) in the bowl I'm eating. Maybe some cornbread too. Mmmmmmmmmm!
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