RED CHILI

Make this GLUTEN-FREE by reading your chili bean labels... It's amazing (ANNOYING) how much gluten is put into the food we eat.  Unless you're making each item from the beginning,  YOU  HAVE  TO  READ  THE  LABEL!  For those of you not really needing to avoid an allergen food - it's still good habit to at least take the time once in a while to grab up an item you purchase often, flip it over to the listed ingredients and then take a few minutes to read (TRY to read!  Sound it out using your kindergarten phonic skills...) the listed ingredients.  If you have no clue or it looks suspicious, ask GOOGLE!  :O)  I have learned amazing things about thickeners and natural ingredients derived from trees that looked suspicious... but are just amazing feats of nature!

As for the title of this recipe, I had to label it RED  CHILI, otherwise in 10 years when my kids are flipping through this cookbook they won't know what it is!  I make several chili recipes... BBQ Chicken Chili is another favorite, so they have come to be known in our house as such.  If you have a copy of my cookbook that I started 14 years ago, this is called "Great Quick Chili" in there.  However, it has definitely evolved over time and is NOW as follows:  

THOUGH  THE  TITLE  IS  UPDATED...

- THIS  ONE  IS  STILL  GREAT  AND  QUICK!!!!

RED  CHILI  -  OR  -  "GREAT,  QUICK  CHILI"

2 Tablespoons olive oil

2 lbs. lean ground beef

1 lb pork sausage - hot/Kroger brand preferred

1 1/2 cups chopped onion  

1 teaspoon Kosher salt

1 bundle of garlic (6-8 garlic cloves) minced

3/4 teaspoon coarse black pepper

1/2  cup salsa

2 cans (30 oz.) tomato sauce

4 cans (15 oz.) Bush's chili beans

1 can (15oz.) kidney beans

In a large enameled dutch oven or large cooking pot, brown sausage, ground beef with olive oil and chopped onion.

Add seasonings and salsa.  

Add garlic and cook until garlic is browning slightly.

Add canned items and bring to a simmer.  

Simmer partially covered with a lid for 30 - 45 minutes.  

Stir chili every 5-10 minutes, making sure to grab the beans on the bottom of the pot.

This certainly is a stand alone meal... but it is spectacular when served with cornbread!!! 

A perfect pair!!!
CORNBREAD  and  CHILI...

(click the link below for the cornbread recipe)

Mama Jo's Gluten-FREE Cornbread

Always take a minute and read your labels.
 You may be surprised  how much more your buying - and then eating...  

Sizes for accomplishing 1 1/2 cups chopped onions: 1 extremly large onion, 2 medium onions, or 3 smallish garden onions...

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS

GLUTEN-FREE Cornbread

... ... ... ... ... ... ... ... ... ... 

1 1/2 cups cornmeal

1 cup  AND  2 Tablespoons  GLUTEN-FREE flour mix

1/2 cup sugar

3 teaspoons baking powder

1 egg, beaten

1 cup milk

1/4 cup melted refined coconut oil 

(it does NOT taste like coconut…)

... ... ... ... ... ... ... ... ... ... 

Preheat your oven to 375.

Combine dry ingredients together in a bowl, making a void in the center for your wet ingredients.

Add into the dry ingredient void: beaten egg, milk, and the melted coconut oil.  

Stir SLIGHTLY - ONLY until the dry ingredients are moist and then STOP.

Let sit 20 minutes.   AND  DO  NOT  STIR.

Pull into a well greased (with refined coconut oil) and lightly sugared 9X9 pan.

(OR  pull into a bundt pan sprayed with cooking spray and lightly sugared.)

Spread out the dough with your fingers and the back of your mixing spoon until the top is even and as flat as you can manage without handling it TOO much...

Bake at 375 F for 22-25 minutes, or until a golden brown along the edges and dark golden brown spotting on top.

Cut into squares (or wedges from your bundt!).  

Serve warm with soft butter or in the middle of a bowl of chili.

To re-heat or serve as leftovers:  Split serving squares and place middle facing up on a baking sheet.  Broil for 2 minutes and lightly butter tops.

... ... ... ... ... ... ... ... ... ... 

NOTES:  

Original recipe called for shortening.  Coconut oil is better for you, and it translates perfectly for the shortening.

GLUTEN-FREE CORNMEAL:
Now let's talk about cornmeal... corn in naturally GLUTEN-FREE.  Most store-bought bags of processed cornmeal is not.   If you have a food allergy or intolerance you know your life revolves around reading food labels and making your own food to have ingredient control.  I find it is easiest on me to grind my own cornmeal.  If  you have a huge question mark over your head as to how you'd go about making your own...  It's straight up as simple as ground popping corn kernels.  :O)  You need a bag of popping corn (usually the bottom shelf under the microwave kinds...)  and a grain grinder.  Make sure you check your cornmeal for any kernels that didn't get ground-up all the way before you toss your cornbread together!!!

... ... ... ... ... ... ... ... ... ... 

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH
1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM
1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

... ... ... ... ... ... ... ... ... ... 

Click Link FOR:      Mama Jo's Recipe Blog TABLE OF CONTENTS