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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Hurricane Chili

Cummulative Rating
N/A
Servings
Makes 8-10 servings.
Difficulty
Easy

Ingredients

1/2 cup chopped bacon, about 4 slices
2 onions, chopped
3 large garlic cloves, minced
1-1/2 pounds ground beef
1 pound dried red beans, pre-soaked
2 cans (14.5 ounces) stewed tomatoes
1 dried ancho chile
1/4 cup tomato paste
2 Tablespoons chili powder
1 teaspoon dried thyme
1/4 teaspoon chipotle chili powder
Dash of cinnamon
1 teaspoon ground cumin
1 bay leaf
3 cups gf Chicken Stock
3 cups water
Salt and freshly ground black pepper

Directions

In a deep, heavy stock pot or Dutch oven, cook bacon over medium heat until fat is rendered but bacon remains pliable. Remove bacon with a slotted spoon. Pour off all but about 2 teaspoons of bacon fat.

Add onions to pan and sauté until tender, about 5 minutes. Add garlic and continue to sauté for 1 minute. Remove onions and garlic from pan and set aside.

Add ground beef to pan and brown.

Return onions and garlic to pan; adding pre-soaked red beans, bacon, stewed tomatoes, ancho chile, tomato paste, chile powder, thyme, chipotle powder, cinnamon, cumin, bay leaf, chicken stock and water. Stir to blend ingredients.

Bring chili to a boil. Reduce heat to low and gently simmer for 5-6 hours or until beans are tender. Throughout cooking process adjust seasonings to taste with salt and freshly ground black pepper.

Tips

To pre-soak beans:
1. Either cover them with water and let soak overnight until they are double in size or; 2. You may also pour boiling water over beans (water should be at least 2 inches above beans). Cover beans with plastic wrap and let sit for 2 hours or until beans are double in size.

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