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- Really Good Quick Two Bean Chili (Gluten-Free)
Really Good Quick Two Bean Chili (Gluten-Free)
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.
Chili is one of my favorite things to make in fall. Below is a recipe for a rich, delicious chili that will delight your nose as it cooks, and delight yourself, friends and family when it's time to eat. It is easy to make, keeps well in the fridge or freezer, and makes a great main dish, or a great side for a game day or the family visit pot-luck.
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.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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