Corn-Free, Bean-Free Chili

     The reason for using tomatoes in this recipe instead of the more usual tomato paste is to avoid the citric acid made from corn or soy that is found in most canned tomato products. The reason for peeling the tomatoes is to avoid the wax containing corn, soy or dairy products that is smeared on so much grocery store produce. "Vine-ripened tomatoes" have not been exposed to ethylene gas (made from corn).

     Part of making chili is a good, long simmer to tenderize the meat; in this recipe the tomatoes cook down at the same time. 

     3 lb. chuck roast, cut into bite-sized pieces

     ¼ c. oil, any you are not allergic to (See Oil in the Glossary)

     4 c. chopped onions

     10 cloves garlic, peeled and minced

     12 c. peeled, chopped vine-ripened tomatoes (See Produce in 

          the Glossary)

     3 Tb. chili powder (See Spices in the Glossary)

     1 tsp. oregano (See Spices in the Glossary)

     1 tsp. cumin (See Spices in the Glossary)

     salt (See Salt in the Glossary)

     Heat a couple tablespoons of the oil in a large pot and use it to brown the meat.  In a separate pan, heat the remaining oil and gently saute the onions until they are translucent.  Add the garlic to the onions and continue cooking for one minute.  Add the onions and garlic to the meat. Add the tomatoes and spices. Bring to a boil, then simmer for 2 or 3 hours, uncovered, until the chili has cooked down to the right consistency and the meat is tender. Salt to taste.

     This is the point where you would add 4 cups of cooked red beans, if you were going to do that, and simmer for another 15 minutes.  Other options are to 1) simply ignore that idea, since not all chili has beans in it anyway; 2) substitute some diced veggies for the beans and simmer just until they are done; or 3) divide the chili into two pots and cook beans into one of them.