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Ingredients
1 (14.5 oz.) can stewed tomatoes, chopped
1 (6 oz.) can tomato paste
2 carrots, sliced
2 tablespoon olive oil
salt for seasoning
1 onion, chopped
3 stalks celery, chopped
1/3 cup white wine (I used Yellow Tail)
1 pinch crushed red pepper flakes
1 chopped green bell pepper
1 chopped red bell pepper
⅓ cup bottled Primal Kitchen Steak Sauce - GF
1 package GF slices bacon
2 pounds ground beef
1 cup water or more
2 (1 oz.) packages Pioneer Brand Gluten Free Chili Seasoning
1 teaspoon GF ground cumin
1 (15 ounce) can kidney beans, drained
2 tablespoon chopped fresh cilantro
2 tablespoon chopped fresh parsley
TOPPINGS:
sour cream
cheese
jalapenos
parsley
Instructions
- In a Dutch Oven, over medium-low heat, sauté onion with olive oil then add tomatoes, tomato paste, carrots, onion, celery, wine, pepper flakes, bell peppers and steak sauce. Cover and simmer for 15 minutes.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels.
- Remove most of the bacon fat and brown the beef. Drain excess water. Stir chili seasoning into ground beef.
- Stir seasoned beef, water, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender.
- Stir in beans, cilantro, parsley and some salt. Heat through and serve with your favorite toppings.
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1 comment
I tried the recipe, it’s really good.