I discovered that my childhood intolerance to tomato developed into a full blown allergy. I LOVE all things tomato. This incredible substitute looks, smells, and tastes like real Texas Style Chili! In my quest for suitable alternatives to the death apple, I found that many people cannot have tomato...be it because of an aforementioned allergy, or medications, health conditions, or general preference, this is a great option. Everyone that has tried it so far swears this HAS to have tomato! I this this might be another great way to get kids to eat a more veggies and not even know. BONUS!
In a food processor or blender, process the roasted red bell peppers, reserved whole tomatillos, and apple cider vinegar until desired consistency. I blended until nearly smooth.
In a 6 quart crock pot, combine the tomatillo-pepper mixture with remaining ingredients. Stir until combined. Cook on low for 8-10 hours or high for 4-6 hours.
**THE PREP TIME INCLUDES ROASTING THE PEPPERS AND TOMATILLOS, AND ASSUMES YOU HAVE ALREADY MADE THE NOMATO MARINARA SAUCE. I HAVE POSTED A RECIPE FOR THE NOMATO. IT REALLY IS A MUST TO ADD DEPTH AND TEXTURE TO THE OVERALL PRODUCT. YOU CAN MAKE THE SAUCE AHEAD AND KEEP FROZEN IN SANDWICH SIZED FREEZER BAGS MEASURED OUT TO 1 CUP EACH. JUST DEFROST, MEASURE WHAT YOU NEED, AND YOU'RE GOOD TO GO! I PROMISE, YOU WILL APPRECIATE THE EFFORT THIS RECIPE TAKES!**