Chad's brother, Justin makes the best chili. So, I was thrilled when he was so kind to spend an evening with us to document his recipe to share with y'all. :-)
3 lb ground beef (80% lean, 20% fat)
1/2 head of garlic (6-8 cloves)
1 large or 2 medium onions, diced
3 - 4 peppers, diced (can use a mixture of yellow, green, red, or , orange)
1-2 large fresh tomatoes, diced
2 Tablespoons olive oil
1 1/2-2 bottles gluten free beer (Justin uses Red Bridge Beer)
1- 15.5 oz. can black beans
1-19 oz. can kidney beans
1/2 cup chili powder
1/4 cup paprika
1/16 tsp. McCormick cayenne pepper in a glass jar (If your cayenne is in a plastic jar, it will
likely be less potent.) Add more if you like your chili spicy.
2 Tbsp. Cumin
1 Tbsp. salt to taste
Dash Black pepper to taste
1 Tbsp dried Cilantro
1 drop Dave's Insanity Hot Sauce
1/2 cup of jasmine rice or white rice
24 ozs grated cheddar cheese
24 ozs. sour cream
1 diced red onion
1. In lieu of the spices, you can use 4 packets of taco/chili seasoning (make sure it's gluten free) + 1 tsp. cumin
2. Add pancetta or pepperoni.
3. Cook in a crock pot.
4. Use dried beans. (Will take longer to cook.)
5. Add some cocoa or carob powder for added richness.
Add 1 can black beans & 1 can kidney beans simmer for 5-10 min.
Add 1 1/2-2 bottles (18-24 oz) of gluten free beer.
When the beer is warm, add the beef. Separate the beef with a wooden spoon until it
becomes a fine texture. The mixture should have a lot of liquid.
Add all seasonings and stir.
Add 1/2 cup of rice and simmer for 1 hour, stirring occasionally.
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