In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time.
2 pounds extra-lean ground beef
1 teaspoon butter
1 large white onion, chopped
2 garlic cloves, chopped
1 can (4.5 ounces) mild green chili peppers, chopped
1 habanero pepper, halved and seeded (optional)
2 (15 ounce) cans red kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can tomato sauce
1 (28-ounce) can crushed tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground oregano
2 teaspoons salt
½ teaspoon garlic powder
3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand)
Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking.
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes.
Remove the onions, garlic and peppers from the heat and add them to the pot with the ground beef, and set the heat to medium. Add habanero halves.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary.
Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.
When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.