Like everything I make, it is gluten free, and an easy recipe. Sometimes I really miss crackers in my chili, but I came up with an alternative to crackers, nacho chips are gluten free! I have been happy with this substitute. I also came up with a thickener for my chili, I am kind of excited to tell you!
Ingredients you will need:1 lb ground beef2 large onions (chopped)1 green pepper (chopped)salt and pepper to taste1 T chili powder1 t cayenne pepper1/3 c brown sugar (you can sweeten your chili with honey if you like too)1/3 gluten free instant oats1 large can of kidney beans1 64 oz tomato juice
Brown ground beef with chopped onion and green pepper. Once this has browned and vegetables are cooked, I drain the grease from the ground beef. Then I mix in the kidney beans, juice, spices, and sugar. I bring all of this to a boil, remove the lid and let simmer for 1/2 hour. About 15 minutes before you plan to serve, mix in the oats. Mix in the oats and keep stirring until the oats have thickened the chili. The first time I added oats to our chili, I made the mistake of putting the oats in when I added everything else. They sank to the bottom and burned. It was terrible and was thrown out! So it is very important to keep stirring until it thickens and you are able to serve. Mr. Vintage loves the thicker chili soup and I will have to say it is a pretty hearty meal.