Chilli without tomato sause/paste?

Question

Hello, I have severe allergies toward tomatoes, I was wondering if anyone knew a chilli recipe that has no tomato sauce/paste?

Answer 1

Its not exactly chile, but it's what I grew up on.

Round steak or other piece of beef, pork roast can be used also or a combo of both

1 tsp. salt  

1 tsp. pepper

1 tsp. cumino/ cumin

1tsp. garlic powder

2 Tbs. flour

1 seeded and chopped jalapeno pepper

1 cup chopped onion

1 cup chopped bell pepper

2 cups chopped potatoes

2 Tbs oil

water to cover

PREPARATION:

1. Cut meat up in cubes and throw in pan with oil.

2. Dice up some potatoes while meat is browning.

3. After meat has been browned, add flour, salt, pepper, cumino, and garlic powder.  All the spice is to taste of course but a good starting place.

4. Add onion, bell pepper, potatoes, jalapeno,  and enough water to cover.

5. Cover and Cook about 30 to 45 minutes.

Serve this with rice, beans, and tortillas!

Answer 2

There is no recipe like that but if you put in some chopped up kunfu panda  and frie it with tellitubies.

Answer 3

Hmmm!!!!

I can't do raw tomatoes well ( I do,, but my throat itches )

I know the Asians use a plumb sauce a lot

I have been wondering if they could ????  it is really sweet

Answer 4

Just use a white sauce instead of a tomato sauce when you make your chili and put in some extra cheese for a nice cheesy chili.  That way you can make any chili recipe.  A white sauce is just a cup of milk, a couple tablespoons of butter, a half teaspoon of salt and 2 tablespoons of flour.  You heat the milk in a saucepan over medium heat and then mix the butter, salt and flour together and slowly stir them into the simmering milk and heat, stirring constantly, until the sauce thickens.  

It's the base for many great sauces.  Add cheese for a cheese sauce, mushrooms for a mushroom sauce, a beef bouillion cube for a beef gravy, lemon and dill for a fish sauce, etc.  Learn to make a good white sauce and you can make any meal seem gourmet!

Answer 5

have you tried a white chicken chili?

http://www.epicurious.com/recipes/food/v...

I'm allergic to tomatoes too

Answer 6

You are referring to a "White Chili" recipe.

Prep Time: 15 Minutes

Cook Time: 30 Minutes  

Ready In: 45 Minutes

Yields: 8 servings

2 tablespoons Olive Oil

2 Onions, chopped

4 cloves Garlic, minced

4 cooked, boneless Chicken Breast half, chopped

3 (14.5 ounce) cans Chicken Broth

2 (4 ounce) cans canned Green Chile Peppers, chopped

2 teaspoons ground Cumin

2 teaspoons dried Oregano

1 1/2 teaspoons Cayenne Pepper

5 (14.5 ounce) cans great Northern Beans, undrained

1 cup shredded Monterey Jack Cheese

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Answer 7

There are so many varieties of chili, you'd be amazed..

***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.

Answer 8

Never heard of chili with no tomatoes...i would commit suicide if I couldn't eat tomatoes. I love them SOOOO much.