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

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Chili Con Carne

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

2 Tablespoons olive oil
2 large onions, chopped
3 garlic cloves, minced
2 carrots, chopped
1-1/4 lb. ground beef chuck
1 lb. ground Italian Sausage
1/4 cup chili powder
1 Tablespoon ground cumin
2 Tablespoons paprika
1 Tablespoon dried oregano
Dash of hot red pepper flakes
1 bay leaf
1 15 oz. can tomato sauce
1-1/2 cups gf Beef Stock
3 Tablespoons cider vinegar
1 19 oz. can kidney beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 teaspoon hot sauce, or more to taste
Salt and freshly ground black pepper to taste

Directions

In a large stock pot, heat the olive oil over medium-low heat. Add the onions and cook until softened. Add the garlic and carrots; cook mixture, stirring, for about 1 minute. Add the ground beef chuck and the Italian sausage and cook over medium heat, stirring and breaking up any lumps, about 10 minutes or until meat is browned. Add the chili powder, cumin, paprika, oregano, hot red pepper flakes and bay leaf; cook for 1 minute, stirring to combine ingredients. Add the tomato sauce, beef stock and cider vinegar. Bring mixture to a boil, then reduce heat and simmer, covered, for 1 hour or until the meat is very tender. Add the kidney beans and bell peppers. Adjust seasonings to taste with salt, freshly ground black pepper and hot sauce. Simmer mixture for an additional 15-20 minutes, uncovered, or until the peppers are tender.

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