It's starting to get colder, which means that soups are reemerging as a major part of my menu. Chili is one of those meals that my family ate all the time while I was growing up. My mom "Just Liked It." She didn't know she had celiac at the time, but this was one of the foods she unconsciously gravitated toward because it is gluten free. We always used pinto beans in chili, but this summer I discovered that I REALLY like black beans. For this chili recipe, I cooked 4 cups of dried black beans. I used half of the cooked beans in the chili and put the rest in the fridge for other meals. (Of course, I'm feeding 6 people. If you are only feeding 1 or 2, you probably don't want to cook that many beans at one time.) - Betsy
Betsy's Amazing Chili
1 lb. ground beef
1/2 sweet onion, diced
salt and pepper, to taste
4 c. cooked Black Beans* (see our Sides Recipes)
2 (14.5 oz.) cans petite diced tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can diced green chilies
1-1 ½ tsp. cumin
Sauté beef with onion, and salt and pepper to taste. Drain fat.
Combine beef with all other ingredients in a large pot. Heat on medium-high heat until warm (10-15 minutes), stirring occasionally. (Or combine cooked beef with other ingredients in a crock pot and heat well.)
Serve with rice and cheese.
*I always include the liquid surrounding the beans, too.