Curtis, I Love American Chili with bean's. However, I DO NOT like the tomato base that most use. How much Chili powder should be used if I use a can of tomato paste and a beef broth instead of the numerous tomato sauce's that many recipes call for. I want my chili to have a beef/whatever flavor instead of tomato. Any idea's would be great. Any recipe's would be even better. PS: What happened to Take Home Chef-, I miss it. Dave