The chili recipe may be a bit different, not because of Celiac Disease but because Amanda is not the biggest fan of kidney beans, so she came up with a recipe that avoids all the beans she doesn't like and adds a bunch of vegetables that she loves. When she first made the chili I was really skeptical with the added beans and vegetables. Afterall, I had never heard of baked beans and a bag of coleslaw. Have you?
Check out this chili recipe:
|Udi's gluten free baguette with garlic butter dipped into some chili|
- 1 lb lean ground beef
- 1 cup chopped onion
- 3 cups shredded coleslaw (we buy a bag)
- 2 cups sliced celery (3 stalks)
- 1 chopped green or red onion
- 28 oz can of diced tomatoes (including liquid)
- 7.5 oz can of tomato sauce
- Can of baked beans
- 1 tbsp chili powder
- 1 tsp dried oregon
- 1 tsp salt
- 1/4 tsp Franks Red Hot
- Brown beef until crumble and drain fat
- Add onion and garlic and cook for 5 minutes
- Add celery, green pepper, diced tomatoes with liquid, tomato sauce, can of baked beans, chili powder, oregano, salt and Franks Red Hot.
- Simmer for 45 minutes until vegetables are tender and liquid is reduced.
- Add coleslaw at the end and stir in. It will add a little texture to the chili, but will still cook from the heat of the chili.
Sounds great eh? Now what to have with it? Some home made garlic butter (well we use margarine) and a toasted gluten free Udi's baguette.
Never made your own garlic butter? Here's how:
- 1/4 cup of margarine
- 1 garlic clove
- 1/2 tsp of Italian season
Pretty simple, mix together and spread on bread. I use a hand mixer to whip up the margarine a little, You may want to work with the ratios until you find the balance of garlic to margarine that you like.