Sign up for Your      Free Newsletter!       CLICK HERE
Share 'Chili Con Carne' on Facebook Share 'Chili Con Carne' on Google+ Share 'Chili Con Carne' on Pinterest Share 'Chili Con Carne' on Twitter Share 'Chili Con Carne' on Email

Gluten-Free Chili Con Carne Recipe

By: Gillian on November 9, 2011

The name of this Mexican dish is Spanish for “chili peppers with meat”. There are many variations – this one is gluten-free and not too spicy. This chili recipe does not contain pinto or red beans like some versions; however, they could be cooked separately and added at the end. Although there are quite a few ingredients to prepare and the cooking time is 5 hours, the end result is well worth it; it can either be served immediately or frozen away in portions and re-heated for a quick meal. It can be served as a hearty soup or as a main dish with a side of white or brown rice.

1 Tbs vegetable oil
6 strips bacon, chopped
4 lbs beef stew meat, cut into 1/4-inch cubes
2 cans (28-oz) chopped tomatoes
1 fifteen-oz can tomato sauce (not ketchup)
1 can (6-oz) tomato paste
1 can (7-oz) diced green chilies
2 Tbs diced jalapeño peppers (optional)
2 cups onions, chopped
2 cups green bell pepper, chopped
2 Tbs garlic, minced
1 cup fresh parsley, finely chopped
1 tsp cayenne pepper
2 Tbs chili powder
1/4 tsp paprika
2 tsp ground coriander
3 Tbs ground cumin
1/4 tsp dried oregano
1 Tbs fresh lemon juice
1 tsp salt
1/2 tsp black pepper
1/2 cup cornstarch
Salt & black pepper to taste

Garnish: grated Cheddar cheese, gluten-free sour cream

Gluten-Free Chili Con Carne RecipeIn a large stockpot, brown the bacon in the vegetable oil. Remove the cooked bacon with a spoon and set aside. In the same pan, brown the beef cubes in the remaining fat and then remove to a bowl. In the same pan, cook the onions and green pepper, about 3-4 minutes. Stir in the bacon, beef cubes, chopped tomatoes, tomato sauce, tomato paste, green chilies, jalapeños, garlic, parsley, cayenne pepper, chili powder, paprika, coriander, cumin, oregano, lemon juice, salt and pepper. Simmer over low heat, stirring occasionally to prevent sticking. After 1 hour, sprinkle the cornstarch over the mixture and stir. Cover with a lid and simmer for an additional 4 hours (you can add a little water if it seems to be getting too thick). Adjust to taste with more salt and pepper if needed. Garnish each serving with grated cheese and gluten-free sour cream.

10 servings

Share 'Chili Con Carne' on Facebook Share 'Chili Con Carne' on Google+ Share 'Chili Con Carne' on Pinterest Share 'Chili Con Carne' on Twitter Share 'Chili Con Carne' on Email

Leave a Comment