Scott Jensen wrote:
> I have recently discovered I have a mild allergy to tomatoes. :-(
>
> Is there such a thing as tomato-less chili??? If so, recipes or URLs to
> them please!
>
> Thanks!
>
> Scott Jensen


I seldom put tomatoes in my chili. It will be plenty red if you soak
some dried New Mexico chiles in some bot water until they are
reconstituted, and then grind them up in a blender along with the
soaking water. A couple of dried ancho peppers are optional, but a nice
touch. The resulting chile paste is the primary seasoning; add a little
oregano and cumin to taste. Fresh peppers do not substitute well for
the dried ones. If you can find ground New Mexico peppers (sometimes
called "Chimayo") you can skip the soaking and grinding and just use the
powder.

I've posted a recipe here a few times, you can probably find it pretty
easily.

Best regards,
Bob