Chili 2.0
Gluten and dairy free chili (unless you add cheese, sour cream, or crackers!) We made this chili for friends with dairy and wheat allergies... and it was better than all the chili recipies we've ever made.
Equipment
- 1 large pot
Materials
Main ingredients
- 2 lbs 85/15 ground beef
- 1 large red onion, diced (save some for garnishing)
- 1 large yellow onion, diced
- 1 large green pepper, diced
- 1 large red pepper, diced
- 1 can petite diced tomatoes
- 3 large garlic cloves, minced
- 1 can dark red kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 2 small cans tomato paste
- 3 cups water
Spices
- 2.5 tbsp chili powder
- 2 tbsp cocoa powder
- 1 tbsp paprika
- 1 tbsp oregano
- 2 tsp cumin
- 1 tsp corriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- Cook ground beef in a large pot until completely cooked.
- Drain the beef and return it to the pot.
- Add onions, bell peppers, and garlic to the meat. Sauté until onions are transparent.
- Salt and pepper to taste.
- Add beans, spices, diced tomatoes, tomato paste. Stir together.
- Add enough water to make the desired consistency (about 3 cups).
- Bring to a boil and cook over low heat for at least 30 minutes (a couple hours is better), stirring frequently. Add a little water if it starts to get too thick.
- Let it cool for a few minutes before serving.
- Garnish with red onion and sour cream. Serve with corn bread.
Image sourced from: https://simple-veganista.com/texas-three-bean-chili-sweet-chia/
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