Chili disadvantage Carne (Chili with Meat)
Require an easy recipe for gluten-free visitors? Try my chili recipe. It's a favorite of children and adults and isn't too spicy. For individuals that they like things spicier, I provide a bottle of Tabasco® Sauce or Frank's Red Hot® sauce and let people add their very own. This chili can also be nice capped with grated cheddar cheese.
two tablespoons oil
1-to-1 14 pounds lean chopped meat (Either hamburger, poultry or pork. If using ground poultry, I personally use Jennie-O® that is labeled gluten-free. If using ground pork, I personally use Hormel®)
12 cup chopped onion (fresh or frozen can be utilized)
14 cup chopped eco-friendly pepper (fresh or frozen can be utilized)
34 teaspoon salt
1 teaspoon cumin, ground (optional)
2 teaspoons chili powder
14 teaspoon oregano
1 clove garlic clove, minced or 14 teaspoon garlic clove powder
2 cups or 1 (15 oz.) can or 2 (8 oz.) cans gluten-free tomato sauce. I personally use either Redpack®, Hunts®, Tuttorusso®, DelMonte® (all except individuals flavored with meat), or Aldi® Brand (that is labeled gluten-free)
1 (16 oz.) can pinto beans or kidney beans
1 cup water
Heat a pan one minute, add oil, and permit the oil to heat one minute after which add meat. Prepare meat until it loses its red colorization. Drain off any fat. Add the remainder of ingredients, provide a boil, lower heat, partly cover pan and simmer forty-five minutes. Makes a couple of quarts. Double the amount recipe for any crowd. Serve with plain cooked white-colored or brown grain, or with baked taters, or with Utz®, Mission® or Snyder's of Hanover® Gluten-Free Corn Tortilla chips. Variation: This chili can be created inside a slow cooker. Brown the meat and drain. Add all ingredients towards the crock, except get rid of the 1 cup water. Prepare covered on low eight to ten hrs, or on high four to five hrs.
All products recommended were gluten-free at that time this recipe was produced. We can't result in other company's products. Book the gluten-free status regularly.
Recipe Anita Jansen 2010