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Best Gluten Free Chili
Prep time
Cook time
Total time
Best Gluten Free Chili
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Serves: 8 servings
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
- ⅓ 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, saute 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.
1 comment
I tried the recipe, it’s really good.