It's Wednesday, and time for another recipe for my recipe group: What Can I Eat that's Gluten Free? hosted by Linda at the Gluten-Free Homemaker.
This week's recipe? Chili!
1 head of garlic, chopped
4 bell peppers, various colors
1 large carrot, sliced
2 small cans green chilis
1 can dark kidney beans, drained
1 can light kidney beans, drained
1 can pinto beans, drained
2 cans tomato sauce
2 cans diced tomatoes
2T chili powder
1t garlic powder
1 to 1 1/2 lb ground beef
A note: This is NOT a spicy chili. If you want spicy, then add several different kinds of peppers of whatever heat level you like. You can also increase the amount of cayenne pepper as well.
1. In a large kettle, heat olive oil over medium heat.
2. When warmed, add onion and garlic. Saute until onions begin to clear.
3. Add diced peppers and sliced carrot. Stir occasionally.
4. Meanwhile, in a separate skillet, brown meat while veggies cook. Drain, if necessary.
5. Add seasoning to veggies and stir well.
6. Add canned items to veggies.
7. Add meat.
8. Stir well.
9. Simmer on low for an hour or two, at least, or transfer to crockpot.
Note: Chili is best if allowed to cook for at least 6-7 hours (overnight). Always best the second day.
(PS - Hats off to my mom-in-law for the original recipe. Which of course I lost. Three times. And then just made up again from memory. Thanks!)