Gluten Free Chili Recipe

Indulge in the rich flavors of this hearty three-meat gluten-free chili, a comforting classic that's perfect for cozy nights in or gatherings with loved ones. Bursting with a dynamic blend of ground beef, pork sausage, and turkey, this recipe offers a tantalizing symphony of tastes and textures that will comfort you. Infused with aromatic spices like chili powder, cumin, and oregano, along with a splash of red wine for depth, each spoonful promises a satisfying warmth.
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Chili Recipe:
Ingredients:
1 lb. ground beef, 100% grass fed
1 lb. pork sausage, look for gluten free if needed
lb ground turkey
1 yellow onion, super fine dice
2 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1 tsp. Dried basil
1 tsp. Salt
1 can (4 oz.) green chilis, drained and chopped
cup red wine, I used cabernet sauvignon
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tsp. Worcheshire sauce
2 cups chicken broth/stock
3 Tbsp. tomato paste
tsp. Smoked paprika
tsp. Garlic powder
3 Tbsp. olive oil, divided

Directions:
In a large cast iron pan preheated over medium high heat, add 1 Tbsp. of olive oil to the pan. Once hot add the sausage and break it up into small pieces as it cooks. When it is done, after about 8 to 10 minutes, place the drained sausage into a stock pot.

In the same cast iron pan, add the ground beef and turkey and fry that until done. Break the meat into small pieces just like the sausage. Drain the grease from the beef/turkey mixture and place it in the pot with the sausage.

Add 2 Tbsp. of olive oil to the cast iron pan and add the onion. Saute for 10 minutes stirring frequently or until the onion has reduced down and is a beautiful golden brown.

While the onions are browning up, add all the other ingredients to the stock pot. Then during the last minute or two of cooking the onions, add the minced garlic and saute for 1 to 2 minutes more.

Add the onion/garlic mixture to the chili pot and stir until well combined. Bring to a boil, cover, and simmer the chili for at least 1 hour.

With 20 minutes left to simmer, add the kidney and pinto beans to the pot. Since they are already cooked, you just need to heat the beans up and then you are ready to serve.

The perfect accompaniment to this delicious chili would be my gluten free cornbread. Enjoy!

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Rockin Robin
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