Tomatoes Fall Like Rain. Green Tomato Chili.

Long ago and far away, up in the Finger Lakes area of New York State, we never, not once, not ever, considered eating a green tomato.  Southerners were rumored to fry them green, but who would do that when, if only you waited, they'd turn a succulent red?

At last the veil is lifted from the mysterious southern custom of eating green tomatoes.

We grow our tomatoes in the winter, that's why. 

In July it doesn't freeze, even in upstate New York. 

Here, once in a January blue moon, it does, and this is what happens to tomato vines when it's 30-something degrees for a week.  Red or green, the tomatoes fall from the dying vines like rain.

And so, even this Floridian, the most un-southern of all southerners, is about to eat her tomatoes green!

And am I glad I did!  Because green tomatoes are different.  They're tangy and have a great taste all their own! 

Green Tomato Chili

1 small onion, chopped 

1 small green pepper, (also a garden victim) chopped 

2 garlic cloves, chopped fine

Mushrooms, if you like 'em

Green, and/or red tomatoes, a couple pounds (if you don't have that many just fill in with canned tomatoes later)

1 lb lean hamburger, browned, well drained

1 can dark red kidney beans, well rinsed

1 tsp cumin

2 T. (at least) chili powder

1 T. beef bullion, less if you aren't into salt, more if you are.

Saute the garlic, onion, pepper and mushrooms in a little olive oil til softened.  Set aside.

Chop up green tomatoes, and any red or reddish ones you have and saute them in a little olive oil or water.

*The green tomatoes take way longer to cook than the red ones, so if you don't like varying textures, cook the green ones first, then add the red at the last minute.

Once the veggies are softened, stir the whole mess together into one big pot.  If you don't have enough tomatoes for your taste, add a can or two. 

Taste, taste, taste. 

Adjust spices and bullion. 

Eat, eat, eat.