Saturday was chili night at our church featuring everything from gluten free chili, white chili, spicy, mild, with beans, and without. One chili even had a little chocolate added in.
Most were of the mild variety but there were a few spicy ones to choose from if you like a little heat in your chili. My gluten free chili was one of the spicier ones Saturday night because I added a whole dried ancho chili pepper. It is easy to control the heat in this recipe…if you prefer a milder version just add 1/4 to 1/2 ancho chili pepper instead of one whole pepper.
I’m sure there are gluten free chili mix’s out there somewhere to buy but I decided to change the spices up a little and do my own… not only did I put in chili powder but also chipotle chili powder and cinnamon to enhance the flavor.
- 2 pounds hamburger meat, browned
- ½ medium yellow onion diced
- ½ red bell pepper diced
- 2 tablespoons minced garlic
- 28 ounce Pomi diced tomatoes
- 15 ounce can black beans drained
- 15 ounce can pinto beans drained
- 1 can tomato sauce
- 1 cup gluten free chicken broth
- ¼ to 1 whole dried ancho chili pepper - seeded and torn into small pieces
- 2 teaspoons chili powder
- 2 teaspoons cinnamon
- 1 teaspoon chipotle chili powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon ground thyme
- ¼ teaspoon crushed red pepper (optional)
- In large pot brown hamburger meat.
- Add onion, red bell pepper, and garlic stir and cook for one minute.
- Add all other ingredients and stir.
- Depending on how spicy you like your chili tear ¼ to I whole ancho chili pepper into small pieces and add to the pot. If you like it mild leave the crushed red pepper out. Stir.
- Simmer on low heat for 30 minutes.
- Optional toppings: grated goat cheese or sliced avocados.
