I realize that homemade chili is typically gluten free, however in most restaurants it is NOT. Flour is sometimes added to store/restaurant chili to thicken it’s consistency. In addition, you need to watch out for chili containing chili beans (I know sounds weird right?). I used to make our chili with chili beans, however most cans of chili beans come is a sauce that contains wheat. Lastly I am not a big fan of pre made seasoning mixes for a number of reasons. Most mixes contain ingredients like MSG, and why buy a mix, when they are very simple to make yourself. With all that said here is my chili recipe!
- About 1 pound of organic ground beef (mine was 1.34 pds)
- 1 organic sweet onion
- Organic peppers (whatever you have in the fridge – red, yellow, green)
- 3-4 cloves of garlic
- 1/4 cup of organic cilantro
Brown beef in a pan, drain any excess fat if necessary. Add onion, garlic, peppers, cilantro and seasoning (see below) and sautee for about 15 minutes.
I make my own seasoning mixes but I also recommend visiting Wellnessmama as her site has 14 different mixes you can make.
My seasoning combination was: chili, oregano, cumin, paprika, thyme and salt and pepper. Personally I don’t measure I season to taste!
Put meat mixture into a crockpot and add:
- 2 cups of organic frozen corn
- 1 can organic black beans (do not drain)
- 1 can organic pinto beans (drained)
- 1 can organic kidney beans (drained)
- 2 cans of organic diced tomatoes
- 1 can of organic tomato paste (if needed, see below)
Let simmer on low for at least a couple of hours. Add more seasoning if necessary. If during the cooking time chili is watery, I always add a can of organic tomato paste.
TIP: My husband introduced me to this – we pour a cap full of vinegar on the top of the chili before eating (along with bit of cheese) – delicious!