Chili
March 18, 2008
In early February, while Canada is one big icicle, I had a little ’shindig’ at my place. I don’t know what to call it, it wasn’t a ‘party’ and gathering sounds like we were knitting or something. It was all friends and food. Everyone brought a little something, which end up being a lot of everything. Most of it was GF.
And as you can see, I had my finest Styrofoam stemware out. Only the best for my gals!
I decided to make a pot o’ chili, because it was cold outside and because chili is naturally GF. I normally would have used ground chicken. But on hearing that, Julie’s classic and familiar gagging solo started. She thinks ground chicken is just too gross. So, just for her, I made beef chili. That’s love! (She also agreed to bring veggies, which I find to be way too much work.)
I did make it again last week, using ground chicken and black beans. It tasted more ‘Mexican’ if that makes any sense.
I personally, think it tastes better with chicken, and black beans are just cuter than kidney beans.
This chili is super easy to make and you can change the ingredients to suit what you prefer and what you happen to have hanging out in the fridge.
Alex, I know this recipe is a long time coming, but here it is! Finally.
MY CHILI
1 onion, chopped
1 cloves garlic, minced
1 bell pepper, chopped
1 package ground meat
1 can beans
1 can diced tomatoes
1 cup salsa
1 bouillon cube
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper, to taste
With a little oil, fry the garlic until fragrant. Add the onion. Saute until softened. Add the meat and cook well. I drain off the excess fat, at this point, just so I feel healthier after I slather my chili in cheese and dip tortillas into it! Put the meat into a crock pot.
Mix the beans into the meat. Add the diced tomatoes. You can drain some of the liquid from the tomatoes, if you like your chili to be less watery.
Add the salsa, bouillon and seasoning. Cook on low for 5+ hours. The longer it simmers the better the flavour. You can adjust your spiciness by using mild to hot salsa. I’ve added frozen corn at the last hour of cooking, to have some more veggies.
My favorite way to serve chili is over rice and topped with grated cheddar cheese. But it tastes good straight up, too!
I had a great time with the gals. I truly enjoyed the impromptu pajmina fashion show that Kari and Karen put on!
mmm mmm … this is truly awesome chili (I’ve been privileged to taste the chicken version). I normally do not like chili but I’ll be making this one! Thanks for posting the recipe
In a bizarre twist of fate…I made chili today!! Wish I had checked your post first!
You sure know how to throw a gathering…love the pics!! We all look much better at your house than in our usual “gathering place” (aka work).
More bizarre stuff: my hair products and shower gel all had GLUTEN…yes, listed right there on the label as clear as anything and I had not even thought to check! Wheat…3rd ingredient. So I was bathing in it just before going to work then lathering it on in lotion AT work. Hence the hives and itchy rashes at work!!
My skin is so much better and I even feel better. So weird.
It was gluten free momma I think who posted about her top 10 mistakes in going GF.
Happy Easter …gluten free of course!
alex
Made it tonight and served it with rice (I’ve never done that with chili before). It was a hit! I changed things up a bit – like 3 different cans of beans to stretch out the meat, and a scoop of refried beans w/ chilis in them. Then I served with toppers of corn, grated cheese, chopped onion, the yellow pepper (which I didn’t put it because the recipe didn’t say specifically when to put it in – duh), & the remainder of the can of spicy refried beans. And a salad. What a feast! thanks for being my meal planner tonight.
Andie