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any ideas on how to fix my chilli it's too tomatoey

(19 Posts)
Nanna50 Sun 07-Jan-18 10:53:57

Made a pan of chilli which has grown bigger trying to tone down the tomato taste, it's in the freezer now. I've googled suggestions for making it less tomatoey and have found ideas like put sugar in it or peanut butter?

It's very meaty made with lean minced steak, I usually use cheap tinned tomatoes to add bulk but these were on offer and are clearly very much richer and more tomato flavour.

I have added more beans and peppers to try to tone it down so can't add any more. I did think that when I re heat it I could add a beef stock.

Any ideas on toning it down? Thanks

OP’s posts: |
Halfling Sun 07-Jan-18 11:02:42

I would add more beef, beef stock and other herbs that you use.

TeddyIsaHe Sun 07-Jan-18 11:05:45

When you want to use it, add in more beef stock and cook on a relatively high heat until it’s reduced. That should help. Sugar is to tone down the sharpness of the tomatoes, don’t put peanut butter in under any circumstances!

NoSquirrels Sun 07-Jan-18 11:07:50

Hot chocolate powder

Splash of milk

brizzledrizzle Sun 07-Jan-18 11:08:08

Natural yoghurt

SpoonfulOfJam Sun 07-Jan-18 11:10:45

No problem with a tomatoey Chili? Add more jeera if need more chilli flavour. (Cumin)

MyRelationshipIsWeird Sun 07-Jan-18 11:13:25

I’d add beef stock, then season with more salt/sugar/cumin etc as needed depending if the tomato taste is already sweet or too sour etc. My DP always takes the piss because I put 3 oxo in my bolognese, which he thinks is a tomato based sauce. I want my meat to taste of meat not tomatoes!

MyRelationshipIsWeird Sun 07-Jan-18 11:14:51

I should add, he always says how good it tastes and when he makes it he always says it’s missing something - yes, salty beefy goodness!

brownelephant Sun 07-Jan-18 11:18:44

have you cooked it long enough?
anything under 1 hour simmering is not enough.
it will probably be fine once reheated and simmered for a bit.

Nanna50 Sun 07-Jan-18 11:27:40

I think I'll go for more beef stock and simmer, there's already a lot of meat in it, and more seasoning when I taste it. And I'm going to try the chocolate powder, I've heard chocolate give it an extra something.

Thank you smile

OP’s posts: |
SealSong Sun 07-Jan-18 11:31:29

Use cocoa or a couple of squares of dark chocolate not drinking chocolate powder. Add beef stock (but watch salt levels) and extra chilli powder and cumin.
But a tomatoey chilli sounds ok to me anyway.

NC4now Sun 07-Jan-18 11:40:21

I’d chuck in a couple of beef stock cubes.

Catinthecorner Mon 08-Jan-18 00:02:31

A splodge of marmite would help I think

meandmytinfoilhat Mon 08-Jan-18 09:12:34

Some extra stock and some herbs and a tablespoon of sugar

MsHomeSlice Mon 08-Jan-18 09:18:12

i'd add something sweet, if it's the acidy tomatoey flavour you are trying to shift ...honey or some black treacle, sugar...splidge of balsamic

MrsMotherHen Mon 08-Jan-18 09:20:52

This was me last night I threw more chillis, cumin then Worcester sauce.

Fionne Mon 08-Jan-18 09:21:54

Cumin.

Nanna50 Wed 10-Jan-18 18:12:49

Thank you ladies I added Lakeland beef stock, a long simmer and it was perfect.

OP’s posts: |
FluffyWuffy100 Wed 10-Jan-18 21:48:45

Add another tin of bean

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