Tuesday 5 October 2010

Gluten Free Chilli Con Carne

gluten free chilli con carne
Perfect For A Cold Day
This is a super simple one pot recipe that I absolutely love to make and devour! It's a full flavoured chilli that you can make as mild or as hot as you choose. It's totally gluten free but you would never know that from the taste, my gluten eating other half loves this meal as much as I do.

chilli con carne
Chilli and Rice
Serves 4 - 6 


500g Beef or Pork Mince
3 Large Beef Tomatoes (Charnue Beef Tomatoes are amazing, I recommend them highly!)
1 Small Tin of Kidney Beans
1 Medium to Large Onion
1 Bulb of Garlic (Not a clove, a bulb!)
2 Tablespoons of Tomato Puree
Smoked Paprika
Italian Seasoning
Chili Powder
600ml Gluten Free Chicken Stock
1 Teaspoon Olive Oil
Juice of One Lime

  1. Peel and dice the onion, remove the stalks from the tomatoes and cut into chunks, peel and mince the garlic cloves.
  2. Heat a large pan to hot, add a teaspoon of olive oil.
  3. When the oil is hot add the onion.
  4. Stir until soft.
  5. Add the beef or pork mince and stir.
  6. As the mince is cooking add your herbs and spices.
This is the bit I should warn you about. Though very English and having Toad In The Hole as one of my most favourite meals pre-coeliac days, I don't cook in that stereotypical English way. I use lots, and I mean lots of herbs and spices in my gluten free foods, you will not find a bland gluten free recipe here, ever!

So now that I've warned you... I rarely ever measure out my herbs and spices, I season my foods with my eyes and my taste buds. It's instinctive cooking, but it sure ends up tasting good. For recipe guidance however, I'll always give you amounts.
  1. 2 heaped tablespoons of thyme, cumin and smoked paprika. 1 heaped tablespoon of Italian seasoning. 1 slightly heaped teaspoon of chili powder. Add to the onion and mince, stir.
  2. Once the mince is cooked through add the gluten free chicken stock, tomatoes, tomato puree, kidney beans and lime juice.
  3. Bring to the boil, cover with a lid and simmer for 20 minutes.
  4. Do a taste test, adding salt if required.
  5. Simmer for a further hour and a half uncovered, give it a stir once in a while.
  6. Serve with boiled rice.

Though a lot of ingredients goes into this Chilli, it's a one pot meal that anyone can easily make. I'd describe the chili heat as mild to medium, so adjust the amount of chili powder used to suit your taste buds. I'd personally have it hotter but the other half isn't a chilihead like me.



    No comments:

    Post a Comment

    Blog Widget by LinkWithin