I have recently discovered I have a mild allergy to tomatoes. :-(

Is there such a thing as tomato-less chili??? If so, recipes or URLs to
them please!

Thanks!

Scott Jensen
--
Like a cure for A.I.D.S., Alzheimer, Parkinson, & Mad Cow Disease?
Volunteer your computer for folding-protein research for when it's idle.
Go to http://tinyurl.com/6fsdg to sign up your computer.

Scott Jensen wrote:
> I have recently discovered I have a mild allergy to tomatoes. :-(
>
> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
> them please!
>
> Thanks!
>
> Scott Jensen


I seldom put tomatoes in my chili. It will be plenty red if you soak
some dried New Mexico chiles in some bot water until they are
reconstituted, and then grind them up in a blender along with the
soaking water. A couple of dried ancho peppers are optional, but a nice
touch. The resulting chile paste is the primary seasoning; add a little
oregano and cumin to taste. Fresh peppers do not substitute well for
the dried ones. If you can find ground New Mexico peppers (sometimes
called "Chimayo") you can skip the soaking and grinding and just use the
powder.

I've posted a recipe here a few times, you can probably find it pretty
easily.

Best regards,
Bob

"zxcvbob" > wrote:
> I've posted a recipe here a few times, you can probably
> find it pretty easily.

Thanks. I'll look for it here.

Scott Jensen
--
Got a business question, problem, or dream?
Discuss it with the professionals that hang out at...
misc.business.consulting, misc.business.marketing.moderated
misc.business.moderated, and misc.entrepreneurs.moderated

On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen"
> wrote:

> I have recently discovered I have a mild allergy to tomatoes. :-(
>
> Is there such a thing as tomato-less chili???

It exists....

> If so, recipes or URLs to them please!
>
http://www.recipesource.com/soups/chili/con-carne5.html

Good luck!

PS: tomato allergies are more common than you may think.
Does it give you a headache?

sf

"sf" > wrote:
> "Scott Jensen" > wrote:
>
> > I have recently discovered I have a mild allergy to
> > tomatoes. :-(
> >
> > Is there such a thing as tomato-less chili???
>
> It exists....
>
> > If so, recipes or URLs to them please!
> >
> http://www.recipesource.com/soups/chili/con-carne5.html
>
> Good luck!

Thanks.

> PS: tomato allergies are more common than you may think.
> Does it give you a headache?

No, it makes me visit the bathroom within a hour. No need for Maalox.
*laugh*

Scott Jensen
--
Got a business question, problem, or dream?
Discuss it with the professionals that hang out at...
misc.business.consulting, misc.business.marketing.moderated
misc.business.moderated, and misc.entrepreneurs.moderated

"Scott Jensen" > wrote:
> No need for Maalox.

*laugh* Sorry, I meant laxatives. *laugh*

In article >,
"Scott Jensen" > wrote:

> Is there such a thing as tomato-less chili???

Look for any "white chili" recipe in your favorite cookbook/recipe Web
site. I don't have time to post my favorite now, but hope to be able
to later.

sd

Scott Jensen wrote:
> I have recently discovered I have a mild allergy to tomatoes. :-(
>
> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
> them please!
>
> Thanks!
>
> Scott Jensen

Most recipes for "authentic" Texas Chili don't include tomatoes.
A Goggle search using "Texas Chili Recipes" should bring results.
I put chopped tomatoes in My Chile, but the amount is small and
they could probably be left out without doing much harm...

http://home.pacbell.net/macknet/mychile.html

Rich

"zxcvbob" > wrote in message
...
> Scott Jensen wrote:
>> I have recently discovered I have a mild allergy to tomatoes. :-(
>>
>> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>> them please!
>>
>> Thanks!
>>
>> Scott Jensen
>
>
> I seldom put tomatoes in my chili. It will be plenty red if you soak some
> dried New Mexico chiles in some bot water until they are reconstituted,
> and then grind them up in a blender along with the soaking water. A
> couple of dried ancho peppers are optional, but a nice touch. The
> resulting chile paste is the primary seasoning; add a little oregano and
> cumin to taste. Fresh peppers do not substitute well for the dried ones.
> If you can find ground New Mexico peppers (sometimes called "Chimayo") you
> can skip the soaking and grinding and just use the powder.
>
> I've posted a recipe here a few times, you can probably find it pretty
> easily.
>
> Best regards,
> Bob

Ya what he said.

No tomatoes - BTW its hot water.

Dimitri

On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen" >
wrote:

>I have recently discovered I have a mild allergy to tomatoes. :-(
>
>Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>them please!
>
Yes. Chili is a meat stew seasoned with garlic, red chiles, and
soetimes oregano. Chili does not have tomatoes in it.

Check he http://www.chili.org/


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Michael Odom wrote:

> On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen" >
> wrote:
>
>
>>I have recently discovered I have a mild allergy to tomatoes. :-(
>>
>>Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>>them please!
>>
>
> Yes. Chili is a meat stew seasoned with garlic, red chiles, and
> soetimes oregano. Chili does not have tomatoes in it.
>
> Check he http://www.chili.org/
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore


That's really not a very good site. Every chili recipe there except one
has tomato sauce in it. All the recipes had way too many ingredients.
All the recipes were based on commercial chili powder and dried bouillon
rather than dried peppers.

Bob

In article >, "Scott Jensen" > wrote:

> I have recently discovered I have a mild allergy to tomatoes. :-(
>
> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
> them please!


As I have read and others here have posted, "authentic" chili doesn't have
any tomatoes in it, or beans. The red color comes from dried, ground red
chilis. Also, most people who make "authentic" chili don't use hamburger
either. I happen to like non-authentic chili made with hamburger,
tomatoes and beans.


I understand that there is a restaurant in the Southwest of the US that
serves many different types of chili, made with different ingredients.
They don't have anything on the menu that is called simply "chili". When
customers say they just want a bowl of regular old chili, they are told
that the restaurant doesn't have that. If the customer insists, then they
bring them a bowl of chili. No meat, no spices, just green chilis in a
bowl. I'd love to see the customer's face when they get served that!

:-)

--
Dan Abel
Sonoma State University
AIS

"Dan Abel" > wrote in message
...
> In article >, "Scott Jensen" >
> wrote:
>
>> I have recently discovered I have a mild allergy to tomatoes. :-(
>>
>> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>> them please!
>
>
> As I have read and others here have posted, "authentic" chili doesn't have
> any tomatoes in it, or beans. The red color comes from dried, ground red
> chilis. Also, most people who make "authentic" chili don't use hamburger
> either. I happen to like non-authentic chili made with hamburger,
> tomatoes and beans.
>
>
> I understand that there is a restaurant in the Southwest of the US that
> serves many different types of chili, made with different ingredients.
> They don't have anything on the menu that is called simply "chili". When
> customers say they just want a bowl of regular old chili, they are told
> that the restaurant doesn't have that. If the customer insists, then they
> bring them a bowl of chili. No meat, no spices, just green chilis in a
> bowl. I'd love to see the customer's face when they get served that!
>

Chili has its origins as a dish of poor people, cowboys, and the like making
do with what they had. The notion that there is one "authentic" way to make
it is terminally silly and is just something the chili-heads have come up
with so they can act smart telling people that tomatoes or beans or whatever
is not "authentic." Do they really expect any semi-intelligent person to
believe that in the whole history of the southwest, no grandma or chuck
wagon cook ever made a meat stew flavored with chilis and put beans and/or
tomatoes in it?

Peter Aitken

zxcvbob wrote:

>
> > Yes. Chili is a meat stew seasoned with garlic, red chiles, and
> > soetimes oregano. Chili does not have tomatoes in it.
> >
> > Check he http://www.chili.org/
> >
> >
> > modom
> >
> > "Dallas is a rich man with a death wish in his eyes."
> > -- Jimmie Dale Gilmore
>
> That's really not a very good site. Every chili recipe there except one
> has tomato sauce in it. All the recipes had way too many ingredients.
> All the recipes were based on commercial chili powder and dried bouillon
> rather than dried peppers.

I was wondering about that. I had thought that chili was usually a tomato
based dish, and originally with out meat. It only has meat when it is chili
con carne, chili with meat.

In article > , "Peter
Aitken" > wrote:

> "Dan Abel" > wrote in message
> ...


> > As I have read and others here have posted, "authentic" chili doesn't have
> > any tomatoes in it, or beans. The red color comes from dried, ground red
> > chilis. Also, most people who make "authentic" chili don't use hamburger
> > either. I happen to like non-authentic chili made with hamburger,
> > tomatoes and beans.


> Chili has its origins as a dish of poor people, cowboys, and the like making
> do with what they had. The notion that there is one "authentic" way to make
> it is terminally silly and is just something the chili-heads have come up
> with so they can act smart telling people that tomatoes or beans or whatever
> is not "authentic." Do they really expect any semi-intelligent person to
> believe that in the whole history of the southwest, no grandma or chuck
> wagon cook ever made a meat stew flavored with chilis and put beans and/or
> tomatoes in it?


People put all sorts of things in everything. I'm cool with that. I just
like to know what is considered "authentic", partly just to know and
partly for historical purposes.


Like most people who grew up in other areas (I'm from the northwest of the
US), chili was made with hamburger, tomatoes, beans and chili powder mix
from the store. I've made "authentic" chili exactly once, and that's
enough.

--
Dan Abel
Sonoma State University
AIS

On Fri, 11 Feb 2005 12:16:16 -0600, zxcvbob >
wrote:

>Michael Odom wrote:
>
>> On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen" >
>> wrote:
>>
>>
>>>I have recently discovered I have a mild allergy to tomatoes. :-(
>>>
>>>Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>>>them please!
>>>
>>
>> Yes. Chili is a meat stew seasoned with garlic, red chiles, and
>> soetimes oregano. Chili does not have tomatoes in it.
>>
>> Check he http://www.chili.org/
>>
>>
>> modom
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
>
>That's really not a very good site. Every chili recipe there except one
>has tomato sauce in it. All the recipes had way too many ingredients.
>All the recipes were based on commercial chili powder and dried bouillon
>rather than dried peppers.
>
>Bob

Oops. I should have looked at it more closely. I was assuming too
much since it is sponsored by CASI. Sorry for the screw-up.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Michael Odom wrote:
> On Fri, 11 Feb 2005 12:16:16 -0600, zxcvbob >
> wrote:
>
>
>>Michael Odom wrote:
>>
>>
>>>On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen" >
>>>wrote:
>>>
>>>
>>>
>>>>I have recently discovered I have a mild allergy to tomatoes. :-(
>>>>
>>>>Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>>>>them please!
>>>>
>>>
>>>Yes. Chili is a meat stew seasoned with garlic, red chiles, and
>>>soetimes oregano. Chili does not have tomatoes in it.
>>>
>>>Check he http://www.chili.org/
>>>
>>>
>>>modom
>>>
>>>"Dallas is a rich man with a death wish in his eyes."
>>> -- Jimmie Dale Gilmore
>>
>>
>>That's really not a very good site. Every chili recipe there except one
>>has tomato sauce in it. All the recipes had way too many ingredients.
>>All the recipes were based on commercial chili powder and dried bouillon
>>rather than dried peppers.
>>
>>Bob
>
>
> Oops. I should have looked at it more closely. I was assuming too
> much since it is sponsored by CASI. Sorry for the screw-up.
>
>

It did look promising at first...

Best regards,
Bob

On Fri, 11 Feb 2005 12:16:16 -0600, zxcvbob >
wrote:

>Michael Odom wrote:
>
>> On Thu, 10 Feb 2005 23:23:19 -0600, "Scott Jensen" >
>> wrote:
>>
>>
>>>I have recently discovered I have a mild allergy to tomatoes. :-(
>>>
>>>Is there such a thing as tomato-less chili??? If so, recipes or URLs to
>>>them please!
>>>
>>
>> Yes. Chili is a meat stew seasoned with garlic, red chiles, and
>> soetimes oregano. Chili does not have tomatoes in it.
>>
>> Check he http://www.chili.org/
>>
>>
>> modom
>>
>> "Dallas is a rich man with a death wish in his eyes."
>> -- Jimmie Dale Gilmore
>
>
>That's really not a very good site. Every chili recipe there except one
>has tomato sauce in it. All the recipes had way too many ingredients.
>All the recipes were based on commercial chili powder and dried bouillon
>rather than dried peppers.
>
>Bob

Let me atone:

This is a variation on Dallas County Jailhouse chili that I post
around here now and again:

-2 lbs chopped beef
-1 lb chopped pork (note: you can use ground meat, but the texture
will suffer. The meat will cook a long time, so cheap cuts are
preferred)
-5-6 Tblsp prepared chili powder (note: the use of 5 or so rehydrated
ancho chiles is a fine variation, and perhaps other dried red pods
would suit you better--New Mexico, cascabel,, etc. One trick to get
more and better flavor out of dried chiles is to toast them very
briefly in a hot oven or even over a gas flame, but take care not to
burn them even slightly--they'll turn very bitter. After they're
rehydrated, grind them up in the blender with some water or stock and
add them to the pot. The idea is to make the stew turn brick red
because of the chiles, not other red stuff like tomatoes or tomato
paste or catsup or whatnot.)
-2-3 Tblsp paprika, as desired to redden the mix, and of course to
flavor it, too.
-1 Tblsp cumin seeds (aka cominos)
-1 Tblsp dried Mexican oregano
-6-8 garlic cloves, minced
-salt, as needed (note much chili powder has much salt in it already,
which is a good argument for using chile pods instead of the blend.)
-Sugar, as needed to cut any bitterness the chiles might land onto
your dish. (Note: Often the water from rehydrating dried chiles will
be bitter. Taste it and discard it if it is. Otherwise, use it in
the cooking.)
-Enough beef stock (watch the salt again if it's canned) or water to
cover the meat.
-About 2 Tblsp dry masa harina mixed with enough cold water to make
it a pourable but thick fluid for thickening the chili. If masa is not
available where you are, corn meal can be substituted. Masa tastes
better, however.
-Cayenne can be added to make the chili more picante, if desired.
Chipotle chiles also would warm up the picante factor as well as add a
tasty smoke flavor to the chile.
(Final note: all measurments above are very approximate, but don't be
chicken about spicing your chili)

Brown the meat in a large pot, but don't cook it too long or too
brown. If there's a lot of fat in the pot when the meat is pretty
well done, drain it off as you are able. Add the spices except the
salt and the sugar (are they spices?) and cover the meat with stock or
water. Bring it to a boil, reduce the heat to low, cover, and slowly
simmer for about 3-4 hours. Check it now and again to make sure it
doesn't dry out, adding liquid as necessary.

When the meat is tender, taste the liquid and adjust the spices as
needed. This is the time to add salt and sugar if you feel they are
necessary. When you are satisfied with the taste, make a slurry of the
masa and cold water and add to the pot, stirring constantly to prevent
lumping. Cook it another fifteen minutes or so till it thickens
somewhat.

Serve the beans on the side, so people can add them as they like to
their individual bowls of chili. Red kidney beans cooked in stock
with some cumin and garlic and seasoning meat might be right. In my
house it is usual to serve the chili with chopped onion and grated
cheese. Also warm corn tortillas would likely be well received.

You will notice that this chili is a meat dish. Any vegetables you
need will be a separate enterprise. A green salad with tomatoes and a
nice lime vinaigrette would seem apropriate, but that's just me.

Chili, by the way, makes better leftovers than anything else I know.
The flavor is much better the second day or even the third. I mention
this by way of suggesting that it can be made on a weekend when its
long cooking time might be less of a problem and then served on a
busier day.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Fri, 11 Feb 2005 02:27:56 -0600, "Scott Jensen"
> wrote:

> "Scott Jensen" > wrote:
> > No need for Maalox.
>
> *laugh* Sorry, I meant laxatives. *laugh*
>
That's ok. You have an "interesting" reaction... usually
it's a headache. Not sure which is preferable though. Glad
I don't have to make a choice.



sf

"Peter Aitken" wrote ..
> Chili has its origins as a dish of poor people, cowboys, and the
like making
> do with what they had. The notion that there is one "authentic" way
to make
> it is terminally silly and is just something the chili-heads have
come up
> with so they can act smart telling people that tomatoes or beans or
whatever
> is not "authentic."

I agree. Claiming an authentic chili recipe is like claiming an
authentic recipe for leftovers. But the book "The Great Chili
Confrontation" by H. Allen Smith puts a fun face on the bickering.

In article >,
Bubbabob > wrote:

> If it has tomatos in it, it's not chile.

Of course not, a chile is a kind of hot pepper.

Regards,
Ranee (who puts beans, tomatoes and even corn and peppers in her
chili, and bets it is as authentic as any chili made originally, since
they used what they had to do it)

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

On Mon, 14 Feb 2005 11:28:54 -0800, Ranee Mueller
> wrote:

>In article >,
>Bubbabob > wrote:
>
>> If it has tomatos in it, it's not chile.
>
> Of course not, a chile is a kind of hot pepper.
>
> Regards,
> Ranee (who puts beans, tomatoes and even corn and peppers in her
>chili, and bets it is as authentic as any chili made originally, since
>they used what they had to do it)

They?

I posted this link a couple of days ago:
http://whatscookingamerica.net/Histo...iliHistory.htm

It has little to with any overblown sense of authenticity, whatever
that may be, but with a specific dish that evolved in central Texas.
Chili with an i, not an e. It happens to be pretty good, by my
lights. Now it has evolved into other things in other places, and
people still call it chili.

I wish they woudn't.


modom

Only superficial people don't judge by appearances.
-- Oscar Wilde