First off, I am very sorry for taking a picture with my cell phone. I completely forgot to take a photo last night so when we had some for lunch today, I had to take a quick pic. Guess I was a bit hungry and excited last night.
I have never made chili – well that isn’t 100% true, I did help my friend at one point make it but I’ve never made it myself so I did some looking around online for recipes. There are countless chili recipes and so many delicious sounding ones. However, all of the recipes called for onions and Bryan can’t eat those, so I was determined to make a flavorful chili minus the onions and gluten of course. While shopping, I noticed that a few brands of chili powder contained gluten in them – thankfully the store brand didn’t and it was way less money! I found a few that sounded great, read them over and kind of picked different ingredients from each recipe and came up with my own. Keeping my fingers crossed that it would taste okay, seeing as Bryan was having some classmates over to study for their midterm. Probably not the smartest idea to cook/bake something you have never done before when people are coming over, but I did it anyway and it came out great!!
We really enjoy spicy food in our house, so I tried to make sure I had enough spice in the chili but not over powering. The following recipe has a great kick to it so if you aren’t into spicy food, just adjust the seasoning to your taste level, maybe by cutting the measurements in half at first and go from there. you could also add some extra tomatoes to help cool it off a bit. Also a great topping to help with the heat – sour cream! Bryan thought I was crazy when I picked it up at the store but after he tried it, he really liked it.
Chili – Gluten Free and Onion Free
1 tablespoon vegetable oil
4-6 celery stocks (cleaned and chopped)
5 cloves of garlic, finely chopped
1 large green (or red) bell pepper, chopped
1 can of tomato paste
3 tablespoons chili powder (if you like less spice, use 1 – 1 1/2 tablespoons)
2 tablespoons chopped chipolte chilis in adobo sauce
1 tablespoon of the adobe sauce from the chilis (this is in addition to the 2 tablespoons of the chopped chili’s)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 pounds of ground beef
1 28oz can diced tomatoes with juice
1 bay leaf
2 cans 14.5 oz kidney beans, rinsed and drained
1/2 cup water
Salt and ground pepper
In a 5-quart heavy pot or dutch oven, heat oil over medium-high heat. Add garlic, celery and peppers. Season with salt and pepper and cook until the celery and peppers have softened – about 3 minutes.
Add tomato paste, chili powder, chipotle chili’s, adobo sauce, cumin and cinnamon to the garlic, celery and peppers. Cook until everything is well combined and starts to brown, about 2-3 minutes. Add ground beef, and brown, breaking it down into chunks and no longer pink.
Add the diced tomatoes with their juices, bay leaf, kidney beans and water. Simmer for 45 minutes to one hour – taste and season with salt and pepper accordingly.
We served this with Bob’s Red Mill’s Gluten Free Corn Bread (topped with butter and honey, yummmm)
Shredded cheese, sour cream, avocados, jalapenos etc.