Updated: Jan 13, 2020
Snow ❄️ is in the forecast for New England ...What better meal to serve after a day of playing in the snow (or shoveling 😫) than Chili?! Not only is this Chili & Cornbread combo gluten free and delicious, it’s FAST, easy, and customizable to your family's tastebuds and dietary needs. Spend LESS time in the kitchen and MORE time with the fam this weekend, no matter what climate you live in. NE friends, while you're out doing the traditional mad dash for milk and (GF) bread, be sure to pick up these ingredients. Then, hunker down and enjoy the snowy weekend!
There are a million great chili recipes out there, but this one is FAST and pretty much fool proof! The "secret" is this: "Wick Fowlers Texas Style 2 Alarm Chili Kit". This little box contains all of your chili seasonings; pre-measured, individually packaged, gluten free. No need to buy big bottles of spices, no measuring. The Red Pepper (optional) is where the big spice comes from. I find it to be just right for our taste buds without the Red Pepper. If you like your chili with a bigger kick, try using half the packet for medium chili or all of it for hot chili. This can be cooked stove top or in the slow cooker, depending on your day. I prefer the slow cooker method for the enhanced flavor and tenderness of the meat, but have made it both ways successfully.
The Chili Kit calls for the following ingredients. I like to add a few extra to make it a bit more interesting, and also make a few measurement adjustments:
2 lbs of ground beef (I use ground turkey)
1 8oz can of Tomato Sauce ( I use a 15 oz can)
2 cups water ( I refill the tomato sauce15 oz can)
Salt (optional, but I think necessary. Salt to taste)
1/2 half package of frozen organic corn (I like Cascadian Farm)
1 15oz can of diced fire roasted tomatoes, no need to drain
1 4oz can mild chopped green chiles
1 15oz can black beans, drained & rinsed
1 15oz can kidney beans, drained & rinsed
1 15oz can black beans, drained & rinsed
Brown 2lb of the ground meat of choice in a large pan, drain fat (I don't find that I need to drain the fat from ground turkey).
Add browned meat to the crock pot, along with all required ingredients and GFSavvyMama additions (or your own additions!).
Add the individual seasoning packets (EXCEPT for the Masa Flour), and salt (about 1 tsp). Add red pepper packet ONLY if you want a spicer chili. Mix to combine.
Cover the crockpot and set to low for 4-6 hours
15 min before you are ready to serve, stir the Masa Flour into 1/4 cup of warm water and add to the chili and stir. Cover for 15 min. Add additional salt to taste.
Serve with shredded cheese, sour cream and of course CORN BREAD!
In a pinch - Stovetop Directions:
Add all ingredients per the steps above into a large pot. Cover and simmer for 30 min or until meat is tender. Won't be quite as tender, but still delicious~
I have made all kinds of GF corn bread, from the most complex scratch recipes that have taken hours, to dozens of quick mixes. This Pamelas Gluten Free Cornbread & Muffin Mix is a top choice. This version consistently passes the test with our non-GF guests! I make some simple adjustments to enhance the texture (Coconut oil!) and reduce the sugar. I find this mix in my local supermarket's gluten free aisle. http://www.pamelasproducts.com/products/baking-mixes/pamelas-cornbread-muffin-mix/
Instead of refined white sugar, I used coconut sugar (aka coconut palm sugar). While sugar is sugar, this is a somewhat healthier choice in that is unrefined and has a slightly lower glycemic index than refined white sugar. It can be used to replace white sugar 1:1. You can typically find coconut sugar in the baking aisle of your local supermarket. Look for a sustainably grown brand, like Madhava.
If you enjoy a less sweet cornbread, use only 1/4 cup of sugar
I sub 1/3 cup melted coconut oil for the butter. This makes it dairy free and less dry.
Tip: Use room temp eggs and warm water so that you don't cause the melted coconut oil to congeal.
Enjoy, keep warm, and use the comments for any questions,