Best-ever chili
Makes 4½ cup servings (egg, gluten, peanut, nut and wheat free)
Ingredients
1 tablespoon olive oil
¾ pound lean ground beef
1 large onion, chopped
½ green pepper, chopped
½ cup canned tomato sauce or homemade
¼ cup water
1 x 15oz canned kidney beans (drained)
½ teaspoon garlic powder
1 teaspoon gluten-free chilli powder
¼ teaspoon cayenne
1 teaspoon unsweetened cocoa
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ cup grated gluten-free Parmesan cheese
1. Heat the olive oil in a medium pot on the stove. Brown the beef, onion, and green pepper in the oil, breaking up the meat with a fork.
2. Stir in tomato sauce, water, kidney beans, garlic powder, chilli powder, cayenne, cocoa, sugar, salt and black pepper.
3. Reduce the heat to a simmer. Cover the pot, and let the chilli simmer for 2½ hours.
4. Just before serving, stir in the cheese.
5. Suggestion: you may also make this chilli in a slow cooker. Brown the meat, onions, and green pepper on the stove, as in step 1. Transfer the mixture to a slow cooker. Stir in the remaining ingredients, except cheese, as in step 2. Cover the pot, and cook on low heat for 8 hours. Stir in the cheese just before serving.
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