Chili Filter: how to reduce the tomato-y taste
February 6, 2024 6:16 PM Subscribe
Made some chili using almost identical ingredients to previous batch that tasted much better, but this more recent time I did use 1 extra can of crushed tomatoes. It's certainly edible, but it is very tomato forward. Wondering what can be added now, post-cooking, to chill out that tomato taste.
A few weeks back I made my first Instant Pot chili in a few hundred years. It was excellent. Yesterday I tried again, but because I added more beans and potatoes, i added an extra can (2 cans total) of crushed tomatoes, for added liquid. I know, I know... "too much stuff? Fix it with more stuff!"
It's possible I added less broth than last time, and slightly less brown sugar. In any event, the end product is not bad but the level of tomatoness kinda reminds me of eating a bowl of pasta with tomato sauce. Initially it made me think "Did I add too much tomato paste?" but I am pretty sure the can I added is same size as last time.
I think it cooked long enough - recipes from teh internet said I should do high pressure for 12-15 minutes. During that time the dreaded BURN message did appear on the InstantPot, which I think was bullshit but I did react by opening it up, doing another "deglazing", and then putting it on another 8 minutes. In the end, it was steaming hot and the potatoes were soft so that tells us something, amirite? No, you're right: this guy hasn't done much InstantPot-ing.
Soooo I'm wondering what would be best to add to turn down the tomato volume. Just some liquid/broth to dilute the tomato? Add a ton of cumin and/or more chili powder and/or brown sugar? Make a donation to the Chef Boyardee foundation? I'm assuming that to cook it again in the InstantPot would be dumb because there's beef in it.
Thanks for your ideas.
A few weeks back I made my first Instant Pot chili in a few hundred years. It was excellent. Yesterday I tried again, but because I added more beans and potatoes, i added an extra can (2 cans total) of crushed tomatoes, for added liquid. I know, I know... "too much stuff? Fix it with more stuff!"
It's possible I added less broth than last time, and slightly less brown sugar. In any event, the end product is not bad but the level of tomatoness kinda reminds me of eating a bowl of pasta with tomato sauce. Initially it made me think "Did I add too much tomato paste?" but I am pretty sure the can I added is same size as last time.
I think it cooked long enough - recipes from teh internet said I should do high pressure for 12-15 minutes. During that time the dreaded BURN message did appear on the InstantPot, which I think was bullshit but I did react by opening it up, doing another "deglazing", and then putting it on another 8 minutes. In the end, it was steaming hot and the potatoes were soft so that tells us something, amirite? No, you're right: this guy hasn't done much InstantPot-ing.
Soooo I'm wondering what would be best to add to turn down the tomato volume. Just some liquid/broth to dilute the tomato? Add a ton of cumin and/or more chili powder and/or brown sugar? Make a donation to the Chef Boyardee foundation? I'm assuming that to cook it again in the InstantPot would be dumb because there's beef in it.
Thanks for your ideas.
Cheese would be the classic topping here. Complements the tomato and cuts down on the acid.
posted by kingdead at 6:30 PM on February 6
posted by kingdead at 6:30 PM on February 6
I usually add a tablespoon of dark muscovado sugar. Also, a tablespoon or two of cocoa, it really brings out the smoky flavors in the beans. I'd say more chili powder might help, too.
The reality is that some tomatoes taste more metallic & tangy than others ... they're a crop that varies from year to year, plant to plant. Especially if you're using tomato paste and stewed tomatoes. (I don't like the tangy metallic taste of paste and usually omit it, even though it makes for a thinner tasting chili.)
Often I crush up the last of a bag of corn chips and mix it in, it gives the saucy part a better mouthfeel, and that can also cut some of the acidity of your tomatoes. (Also works great if you've overspiced.)
A little fresh cilantro, sprinkle of queso fresco or a sharp cheddar and some green onions will keep it from feeling too "pasta sauce" as well.
posted by typetive at 6:45 PM on February 6
The reality is that some tomatoes taste more metallic & tangy than others ... they're a crop that varies from year to year, plant to plant. Especially if you're using tomato paste and stewed tomatoes. (I don't like the tangy metallic taste of paste and usually omit it, even though it makes for a thinner tasting chili.)
Often I crush up the last of a bag of corn chips and mix it in, it gives the saucy part a better mouthfeel, and that can also cut some of the acidity of your tomatoes. (Also works great if you've overspiced.)
A little fresh cilantro, sprinkle of queso fresco or a sharp cheddar and some green onions will keep it from feeling too "pasta sauce" as well.
posted by typetive at 6:45 PM on February 6
Add cocoa and allspice.
posted by jgirl at 6:55 PM on February 6 [2 favorites]
posted by jgirl at 6:55 PM on February 6 [2 favorites]
If I'm reading right, you doubled the tomatoes - did you come close to doubling the beans/potatoes you increased, and the other ingredients, mainly spices? If not, I'd work in that direction, starting with the spices.
posted by randomnity at 7:01 PM on February 6 [2 favorites]
posted by randomnity at 7:01 PM on February 6 [2 favorites]
It might taste better tomorrow when the flavors blend together.
posted by RoadScholar at 7:08 PM on February 6 [8 favorites]
posted by RoadScholar at 7:08 PM on February 6 [8 favorites]
If it's simply too sour/acidic, a pinch of baking soda will fix that right up.
posted by shadygrove at 8:16 PM on February 6 [2 favorites]
posted by shadygrove at 8:16 PM on February 6 [2 favorites]
I am guessing you need more umami to contrast with the sour and sweet from the tomato: Beef bouillon in concentrated form works here but could add too much salt. Various bouillon alternatives would also work.
posted by Jane the Brown at 8:20 PM on February 6 [3 favorites]
posted by Jane the Brown at 8:20 PM on February 6 [3 favorites]
Me, I'd just eat it and add less tomato next time. Put it down as cost of education. Next time you want to make something that is tomato-forward, now you know how.
posted by flabdablet at 11:35 PM on February 6
posted by flabdablet at 11:35 PM on February 6
I'd add a can of kidney beans and more chili powder and cumin to tip the flavor profile away from tomato sauce and back towards chili. Alternatively you could dice some sweet potato, toss in olive oil and spices and roast in the oven, then throw that in to add some smoky flavor.
posted by emd3737 at 12:01 AM on February 7
posted by emd3737 at 12:01 AM on February 7
I think Jane the Brown has it right, add one of those little Knorr concentrated jelly pots of beef stock. Then also add a lot more cumin and chili and a spoonful of apple cider vinegar. Let it simmer for ten minutes then taste. It may need a bit of salt, or black pepper, or a spoonful of muscovado sugar, but don't do anything before tasting and thinking.
Don't add more beans or liquid stock, because I'm somewhat aligned with flabdablet on this: you don't need one more meal from this. Just adjust it, eat it up, and try again using less tomatoes.
In general, there are too many tomatoes in a lot of food, even in bona fide recipes, but specially when people improvise. It's like people think they have to use a whole can every time they open it. Unless you are making a marinara sauce or a tomato soup, or are cooking for 8 people, you don't want a whole can because tomatoes dominate everything.
posted by mumimor at 1:56 AM on February 7 [2 favorites]
Don't add more beans or liquid stock, because I'm somewhat aligned with flabdablet on this: you don't need one more meal from this. Just adjust it, eat it up, and try again using less tomatoes.
In general, there are too many tomatoes in a lot of food, even in bona fide recipes, but specially when people improvise. It's like people think they have to use a whole can every time they open it. Unless you are making a marinara sauce or a tomato soup, or are cooking for 8 people, you don't want a whole can because tomatoes dominate everything.
posted by mumimor at 1:56 AM on February 7 [2 favorites]
Pre-warning, this all sounds a bit weird, but these are all pretty magic ingredients that disappear into tomato dishes whilst smoothing everything and bringing out the savoury rather than fruity taste...
I would add a big lump of butter and some torn up bread without the crust (brown bread would be good). Then cook over a gentle heat stirring now and then until the bread dissolves into the sauce. If necessary add a small amount of water to help it along. When that's done, taste and season as seems appropriate with sugar and / or soy sauce. Maybe some more cumin if you like. Simmer for another 5 mins or so if you add cumin.
(The use of butter comes from a well known old tomato pasta sauce recipe by Marcella Hazan, and the bread from a recipe I can't recall the source of for dairy-free "cream" of tomato soup).
posted by protorp at 5:27 AM on February 7
I would add a big lump of butter and some torn up bread without the crust (brown bread would be good). Then cook over a gentle heat stirring now and then until the bread dissolves into the sauce. If necessary add a small amount of water to help it along. When that's done, taste and season as seems appropriate with sugar and / or soy sauce. Maybe some more cumin if you like. Simmer for another 5 mins or so if you add cumin.
(The use of butter comes from a well known old tomato pasta sauce recipe by Marcella Hazan, and the bread from a recipe I can't recall the source of for dairy-free "cream" of tomato soup).
posted by protorp at 5:27 AM on February 7
Liquid Smoke
posted by Thorzdad at 5:32 AM on February 7 [2 favorites]
posted by Thorzdad at 5:32 AM on February 7 [2 favorites]
If it were me, I’d start with more chili powder and cumin, bloomed in olive oil before adding in.
posted by telophase at 6:29 AM on February 7 [6 favorites]
posted by telophase at 6:29 AM on February 7 [6 favorites]
Nthing cocoa, which worked for me in exactly your situation. I also used a glug of soy sauce.
posted by miles per flower at 7:27 AM on February 7 [1 favorite]
posted by miles per flower at 7:27 AM on February 7 [1 favorite]
Boil down some unsweetened cherry juice, it adds a lovely complicated sweet notes to chili.
posted by waving at 7:27 AM on February 7 [1 favorite]
posted by waving at 7:27 AM on February 7 [1 favorite]
I'm not sure about the type of chili you're making with potatoes and brown sugar, but the best way to combat a lack of chili flavor is to add more chilis or chili powder. In a pinch you could also add salsa (but that's more tomatoes). As Telophase mentions, you need to bloom chili powder in oil before adding it in. It's oil-soluble, and won't do as much if you just dump it into the chili.
I'd turn the instant pot to slow cook and let it simmer. I don't know pressure cookers, but my chlli goes from a taste of meat and tomatoes to chili with a long slow simmer.
posted by hydra77 at 7:37 AM on February 7
I'd turn the instant pot to slow cook and let it simmer. I don't know pressure cookers, but my chlli goes from a taste of meat and tomatoes to chili with a long slow simmer.
posted by hydra77 at 7:37 AM on February 7
I'd either add a pureed can of chipotle chilis in adobo sauce or a hit of Better Than Bouillon Chipotle. Either will add smokey pepper notes that will pull you out of the spaghetti sauce feel.
posted by advicepig at 9:53 AM on February 7
posted by advicepig at 9:53 AM on February 7
Or you could boil up a pot of spaghetti.
posted by flabdablet at 10:24 AM on February 7
posted by flabdablet at 10:24 AM on February 7
I find that the too-tomato-y/ acidic flavor responds to fat. I'd use corn oil before olive oil, but that's not a big deal. I never add sugar, but maybe some beer, which will add sweetness and depth.
posted by theora55 at 7:14 PM on February 7
posted by theora55 at 7:14 PM on February 7
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posted by kate4914 at 6:20 PM on February 6 [1 favorite]