Monday, May 14, 2012

Chip's Chili

This is chili, not chile (if you're from the Southwest, you know what I mean). It’s a perfect, easy family meal.

The smoked paprika creates an extra level of complexity. But don't fret if you don't have any in your pantry -- it's still delicious without it.

This doubles well for casual gatherings. In fact, a triple batch fed all the University of Cincinnati design interns in NYC for a group dinner one night.

Chip's Chili
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic
1 - 15 oz. can diced tomatoes
1 - 15 oz. can kidney beans
2 T. chile powder
1/2 t. smoked paprika (optional)
1/2 bottle gluten-free beer or hard cider (optional)

Brown ground beef. Drain and set aside.
Brown onions and garlic.
Add everything to large pot and simmer, covered, for one hour.
Serve with gluten-free cornbread (Bob's Red Mill makes a delicious mix) and sides of onion, tomatoes, olives, cheese and sour cream.

Daiya Cheddar Style Shreds and Tofutti Sour Cream are good dairy-free substitutes.

Enjoy!

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