Chili con Carne (Chili with Meat)

Need an easy recipe for gluten-free guests? Try my chili recipe. It is a favorite of adults and children and is not too spicy. For those that like things spicier, I offer a bottle of Tabasco® Sauce or Frank's Red Hot® sauce and let people add their own. This chili is also nice topped with grated cheddar cheese.

chili
2 Tablespoons cooking oil
1 to 1 1⁄4 pounds lean chopped meat (Either ground beef, turkey or pork. If using ground turkey, I use Jennie-O® which is labeled gluten-free. If using ground pork, I use Hormel®)
1⁄2 cup chopped onion (fresh or frozen may be used)
1⁄4 cup chopped green pepper (fresh or frozen may be used)
3⁄4 teaspoon salt
1 teaspoon cumin, ground (optional)
2 teaspoons chili powder
1⁄4 teaspoon oregano
1 clove garlic, minced or 1⁄4 teaspoon garlic powder
2 cups or 1 (15 oz.) can or 2 (8 oz.) cans gluten-free tomato sauce. I use either Redpack®, Hunts®, Tuttorusso®, DelMonte® (all except those flavored with meat), or Aldi® Brand (which is labeled gluten-free)
1 (16 oz.) can pinto beans or kidney beans
1 cup water
Heat a pan a minute, add oil, and allow the oil to heat a minute and then add meat. Cook meat until it loses its red color. Drain off any fat. Add the rest of ingredients, bring to a boil, lower heat, partially cover pan and simmer 45 minutes. Makes about 2 quarts. Double the recipe for a crowd. Serve with plain cooked white or brown rice, or with baked potatoes, or with Utz®, Mission® or Snyder's of Hanover® Gluten-Free Corn Tortilla chips. Variation: This chili can be made in a crock pot. Brown the meat and drain. Add all ingredients to the crock, except eliminate the 1 cup water. Cook covered on low 8 to 10 hours, or on high 4 to 5 hours.

Note:

All products suggested were gluten-free at the time this recipe was created. We cannot be responsible for other company's products. Please check the gluten-free status regularly.

Recipe © Anita Jansen 2010