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Chili Con Carne (Gluten-Free)

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

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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.

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