Award-Winning Gluten-Free Chili: Your Game Day Star!
Gluten-Free Chili: master this award-winning recipe, perfect for game day gatherings. Packed with flavor and easy to make, a guaranteed crowd-pleaser.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound sausage (I use pork breakfast sausage)
- 1 large onion (chopped (about 2 cups))
- 1 green pepper (chopped (about 1 cup))
- 1 jalapeno pepper (seeded and minced)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and sausage. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion, green pepper, and minced jalapeno to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute more, stirring constantly, to toast the spices.
- (The original recipe was incomplete beyond this point, so I will complete it based on common chili recipes to maintain coherence and quality.) Add 2 (14.5 ounce) cans diced tomatoes (undrained), 1 (15 ounce) can kidney beans (rinsed and drained), 1 (15 ounce) can pinto beans (rinsed and drained), and 1 cup beef broth. Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to several hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Notes
- For the best flavor, allow your chili to simmer for at least an hour, or even longer on low heat. The longer it simmers, the more the flavors develop.
- If you're using ground beef, ensure it reaches an internal temperature of 160°F (71°C) to be safely cooked before adding other ingredients.
- Storage: Leftover chili can be refrigerated in an airtight container for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you're using ground beef, ensure it reaches an internal temperature of 160°F (71°C) to be safely cooked before adding other ingredients.
- Storage: Leftover chili can be refrigerated in an airtight container for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.