Gluten Free Classic Chili Recipe

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Average Rating: 3.5 | Rated By: 2 users

A chili is only as good as the spices. This chili can be made with lamb or beef depending on your preference they both make a delicious chili.  In this recipe the flavour is created from classic good old fashioned chili spices. To serve top with cheddar cheese, chopped red onions, avocado or sour cream

 

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 large sweet onions, chopped
  • 4 garlic cloves, chopped
  • GF spices ~ 2 Tbsp. chili powder • 1 Tbsp. paprika • 3 bay leaves • 1 Tbsp. ground cumin • 1 tsp. caraway seeds
  • 2 lbs. lean ground beef or lamb
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cups cooked kidney beans, if using canned drain and rinse
  • 4 cups chopped tomatoes, fresh or canned
  • 1 red bell pepper cut into small bite size pieces + 1 - 4 red hot chili peppers, seeds removed and chopped. Depends how spicy you like it
  • 2 cups GF beef stock
  • 2 Tbsp. apple cider vinegar
  • Sea salt to taste (I used 2 tsp.) you can always add some later
  • Instructions

  • Heat olive oil over medium heat in a large pot. Add onions and cook for 5 minutes until onions are soft. Add garlic and spices and stir to combine
  • Add the meat and cook until no longer pink
  • Add remaining ingredients and bring to boil. Cover and reduce heat to low. Cook for 1 hour stirring 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


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