Momsypoo’s Gluten Free Chili
I must give credit for this recipe of gluten free chili to my sister, Donna Trent. She started me on my gluten free chili path a few years ago. Since then I think it has been changed enough and perfected to the point that I now call it my own. I would not have used some of the ingredients without my amazing sister’s coaxing though.
This chili kicks you in the throat. It is not for the faint of heart. This is the chili you make to impress friends. I have always wanted to bring this to a chili cook-off. If this blog makes it out to the public then I will have no reason to enter a chili cook-off because everyone will be making this. It is one of my best recipes. WARNING… not for the person who whines and doesn’t like spicy food.
Ingredients
1 lbs thick sliced bacon cut into ½ inch pieces
1 lbs Italian Sausage
1 lbs ground round
2 large onions, chopped
10 cloves garlic, chopped
10 large dried chilis, choose your favorite
2 Tbls McCormick Taco Seasoning Mix
2 – 30-ounce cans tomatoes, whole, diced, stewed… whatever is your favorite chunkiness
2 – 15-ounce cans kidney beans, drained
2 – 15-ounce cans black beans, drained
1 – 15-ounce cans garbanzo beans, drained
1- 15-ounce bottle of A1 sauce
1 1/4 cup Worcestershire sauce
21/2 cans/bottles gluten free beer NOT cider
STEP – 1
Get out a large stock pot. This will make enough chili to feed a family of 6 easily.
Brown bacon, sausage, and ground round. Cook until almost but not quite done. Drain off grease, and you may have to rinse if you think it is too greasy.
STEP – 2
Return to pot and add onion and garlic. Cook until meat and veggies are completely cooked through. (5-7 minutes more) Add Seasoning and stir well.
STEP – 3
Add tomatoes and drained beans. Add A1 and Worcestershire sauce. Keep chili on low and simmer while you are adding the next ingredient.
STEP – 4
In a smaller pot add chilis. Put just enough water to cover. Simmer chilis until soft. Remove stems but not seeds.
STEP – 5
Chop chilis or put through a food processor.
STEP – 6
Add the chilis to the large stock pot and watch the beautiful color come around. Add the water from the chilis if it is a cup or 2 but do not add too much. (This is the only water in the entire recipe.)
STEP – 7
Finish off by adding the 2 1/2 bottles of gluten free beer. Take a swig for yourself for good measure!
(Gluten free beer is found at BevMo and some grocery stores. It is sometimes difficult to find, so when I do find it, I buy a bit. It can be used in so many cooking recipes.)
This is a recipe that must simmer a couple hours. I put it on the back of the stove, and my 3 kids instantly appear. They say that it is abuse to smell something so great and not be allowed to eat it. It is one of the days that I stand at the stove and smack them all with a dish towel until I finally give in and let them eat. Rarely do we eat dinner as a family when I make gluten free chili because they are grabbing bowls all day long.
I hope your family finds this as tasty as we do. I have it for BBQ’s over chili dogs or chili burgers. We have it for parties with chips. Since I have fiddled this recipe to be perfect for us, we eat it a lot. When I ask, “What should I make for dinner?” Most of the time I will hear gluten free chili somewhere in the mix.
Try this and see what you think. This is not for sensitive taste buds.
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Want more? Visit my other post at www.momsypoo.com
-Momsypoo-
