Perfect Chili

A chili is only as good as the selection of spices. I have used a combination of spices that created an amazing flavour in this perfect chili. This chili can be made with lamb or beef depending on your preference they both make a delicious chili.  It is low in fat, and high in fiber and protein, making it a diet friendly meal. In this recipe I have used 4 red-hot chili peppers because I love spicy, but you can use as many as you desire and if you were making this for your family then I would avoid the red-hot chili peppers because young children won’t be able to eat it.

Serves 6

Ingredients

2 tbsp. extra virgin olive oil
2 large organic sweet onions, cut to small pieces
4 organic garlic cloves, chopped
Organic GF spices ~ 2 tbsp. chili powder • 1 tbsp. paprika • 3 bay leaves • 1 tbsp. ground cumin • 1 tsp. caraway seeds
2 lbs. organic lean ground beef or lamb
2 organic carrots, cut to small bite size
2 organic celery stalks, cut to small bite size
3 cups cooked or canned kidney beans (drain and rinse well)
4 cups chopped organic tomatoes (you can use canned without spices)
1 organic red pepper cut to small bite size + 4 red hot chili peppers, seeded and chopped (optional)
2 cups dark beer but you can substitute it for water (I do not use stock because the meat will give you plenty of flavour)
2 tbsp. organic GF apple cider
Sea salt to taste (I used 2 tsp.) you can always add some later

Instructions

Add olive oil and onions into a large pot and sauté for 5 – 7 minutes until onions are soft, then add garlic and spices and stir couple of times
Add the meat and brown on all sides
Add balance of ingredients, bring to boil, cover and simmer on low heat for 2 hours stiring occasionally
Once cooled it is best to place the chili in the fridge for 24 hours, chili is always best the second or third day because the spices infuse the meat and vegetables and also the chili becomes nice and thick making it the perfect chili
For garnish I used grated old cheddar cheese and avocado


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