Friday, May 15, 2015

Justin's Dynamic Gluten Free Chili

Justin's Dynamic Gluten Free Chili

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
Dash Oregano
Dash Thyme
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.

Chop and prepare the vegetables.  (This could be done ahead of time.)

Saute veggies & garlic in a stock pot over medium-high heat until the vegetables are soft. (About 15-20 min) with 2 Tbsp olive oil.

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.

Bon appetit!

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