Sub for tomato paste?

[LaraW]

I am making this chili:


All-American Chili

6 ounces hot turkey Italian sausage, casings removed
2 cups chopped onion
1 cup chopped red bell pepper
8 garlic cloves, minced
16 ounces ground sirloin
1 jalape�o pepper, chopped
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot
56 ounces canned whole tomatoes, undrained and coarsely chopped
30 ounces canned kidney beans, drained
2 ounces shredded cheddar cheese



I do not have any tomato paste. I do have ketchup. Would it be totally sacrilegious to use that instead? Would probably leave out the salt. Or, is there another alternative?

[bobmark226]

The tomato paste actually serves as a thickener and deepens the tomato flavor, which ketchup won't do, and it will also add a vinegary/sweet note, not that it's a big deal. Leave it out and maybe simmer a bit longer for thickness or, alternatively, used crushed tomatoes rather than whole, if you have them and don't object to losing the texture of the chopped. They tend to give a denser result than the other. I do it all the time because I don't like tomato pieces. You might even have to add a little water or other liquid to keep it from sticking if you used crushed.

Bob

[sneezles]

I rarely use paste because I simmer much longer than recipes call for. Last night's pot of chili simmered for 2 1/3 hours. You could use masa or a flour slurry but I'd go for the long simmer.

[cangoss]

along the same lines as what Bob suggested, I'd reserve some of the liquid from the canned whole tomatoes - you can add it if it's too thick, but that's a way of getting some liquid out without losing a lot of flavor.

[LaraW]

Thanks for the thoughts everyone. I was going to let it simmer longer anyway...it is for tomorrow and will go into the crockpot in the morning, and simmer away for a good chunk of the day.

[dreamer101]

I would change the canned tomatoes from undrained to drained, use about a cup of tomato sauce instead of the tomato paste, plus a good thickener I've been using is quick-cooking tapioca. You can grind the tapioca if you don't like the fish egg look. I've seen a lot of slow cooker recipes that call for tapioca for the thickening agent.

[Hammster]

I suggest using about 1 tbsp or 2 of cocoa. Not hot chocolate mix, but the baking cocoa. It'll give that deep background note that tomato paste provides.