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Chili Con Carne (Gluten-Free)
http://www.celiac.com/articles/392/1/Chili-Con-Carne-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Jay Berger and Kim. 2 tablespoon olive oil 2 medium sized onions,

This recipe comes to us from Jay Berger and Kim.

2 tablespoon olive oil
2 medium sized onions, finely chopped
2 med sized garlic gloves, crushed
1 tablespoon hot paprika
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 lb ground turkey
8 oz sliced mushrooms
1 (28 oz) can crushed tomatoes
1 c dry red wine (I substitute water when making gluten-free, casein-free)
2 tablespoon tomato paste
1 tablespoon dried leaf oregano
2 teaspoon dried leaf basil
2 teaspoon dried leaf savory (or ground)
½ teaspoon dried leaf thyme
2 bay leaves
2 teaspoon salt (I use sea salt for corn free)
1 teaspoon ground pepper
1 Tablespoon sugar
any beans if you like

In a large saucepan, heat oil over med heat. Add onions, garlic, paprika, red pepper, cumin and coriander and sauté 2-3 minutes. Add turkey or ground beef, mushrooms and increase heat to high and sauté until meat is no longer pink, 7-10 min, stir to break up big chunks. Stir in remaining ingredients except beans. Bring to a boil, reduce heat and simmer briskly, stirring occasionally until mixture is fairly thick, but still liquid (about 1 - ¼ hours). Add beans and simmer about 15 min more. Makes 4-6 servings.