Thursday, November 1, 2012

Allergy Free Chili

All my kids love chili and they request it often.  So here is our version of "chili" although it's so mild it barely deserves to be called chili.  One day I'll add more in the way of spices but for now we keep it mild so they can all enjoy it.  It's a favorite of Ladybug's.

3 lbs ground bison
1 can pinto beans (or maybe even 2)
4 garlic gloves, minced
1 finely chopped onion
8 oz tomato sauce
1 cup water
1/2 cup GF beer (or you could use beef broth)
1/2 cup beef broth
2 Tablespoons ground cumin
3 Tablespoons chili powder
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons sugar
1 teaspoons cocoa powder
1/4 teaspoon cayenne red pepper (if my kids would let me I would use a lot more and I would even add a dash of hot sauce)
1 teaspoons cornmeal
1 teaspoon rice flour
1 teaspoon warm water

Brown the meat and drain.
Add the meat back to the pot with the onion and garlic and cook until onion is clear.
Add the tomato sauce through red pepper and simmer for 1-2 hours.
Mix cornmeal, rice flour and warm water and add to chili and cook covered for 20 minutes.
Salt to taste (unless you are going to serve yours with salty chips or crackers).

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