Gluten Free Chili
Recipe Courtesy of Pat N., Hinckley, Ohio
Ingredients:
2 lbs Ground beef
1 Medium onion, chopped
1/2 Green pepper, chopped
1/2 Red pepper, chopped
3 cloves Garlic, minced
1 28 oz can Petite diced tomato
1 15oz can Tomato sauce
2 15.5 oz cans Black beans, drained and rinsed
1 15.5 oz can Red beans, drained and rinsed
2 16oz cans Bush's chili beans, medium sauce
1 15.5 oz can Bush's Chili Magic
2 cups Beef broth
1 tsp Cumin
1/4 cup Chili powder
1 tsp Oregano
1/8 tsp Red pepper flakes
Pinch of Salt and black pepper
1 Jalapeno, diced (optional)
Directions:
Brown the ground beef in a 12" deep Dutch oven. Drain the fat then add onion and peppers and saute for 4 minutes. Add in the rest of the ingredients and stir well. Cook slowly at 300° for 3 hours. This can be done using charcoal or by hanging the Dutch oven from a tripod over a low fire. Be careful not to burn the chili when cooking over fire - you do not want flames so high that they lick at the oven! Low, slow heat is the key. If cooking outdoors with charcoal as your fuel, place 12 lit briquettes on top and 12 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serve the chili over rice or gluten free pasta and sprinkle shredded cheddar cheese over the top.
Serves 6-8