I hadn’t made chili with tomatoes for my husband in over a decade. Last weekend I was cleaning out our freezer and found a little tomato paste. So, I decided to use it in some chili for him. He enjoyed this recipe so much, I had to share it with it you. However, to be honest, he loves all of my gluten free chili recipes, which most are tomato-free. The bacon is not really noticeable as far as flavor goes, though it add plenty of flavor. If you haven’t ever made a chili recipe with bacon, now’s your chance. Enjoy!
Gluten Free Chili with Bacon
A gourmet, gluten free chili recipe with bacon and wine, a perfect chili for adults.
- 1 lb. dark red kidney beans
- 1 Tablespoon oil
- 1/2 lb. thinly sliced bacon, cut into small pieces
- 1-1/2 lbs. ground beef or bison
- 2 1/2 cups yellow onion, chopped
- 2 cloves garlic, minced or finely grated
- 2-1/2 to 4 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground thyme
- 1 teaspoon dried oregano
- 20 turns fresh ground black pepper
- 1 large bay leaf
- 1/8 teaspoon cayenne pepper (optional)
- 2 Tablespoons brown sugar
- 1/4 cup tomato paste
- 1 1/8 cups water, or as needed
- 2 cups gluten free beef broth (Better Than Bouillon, O Organics, Herb Ox)
- 1 cup dry red wine (I used Cabernet Sauvignon)
- Salt, to taste
- Rinse, drain and pick out any bad beans. Place them in a a pot covered with about 8 cups of water. Soak them overnight at room temperature. (Alternatively, you may boil them for 10 minutes; set aside; and allow to rest for 4 hours.)
- Drain beans, rinse several times. Transfer beans to a 4-quart pot and cover with about 8 cups of fresh water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 1 hour.
- In a clean, large pot, fry bacon until cooked, but not crisp. Drain excess grease, but keep bacon in the pot.
- Add ground beef and onion to the same pot, break up the beef, and fry until beef is no longer pink.
- Add garlic and saute for one minute, stirring constantly.
- Add spices (chili powder, cumin, thyme, oregano, black pepper, bay leaf, and cayenne, if using) and brown sugar. Stir to combine.
- Add beans, tomato paste, water, broth, and wine; and season with salt, to taste. Bring to a boil, reduce heat, and simmer, covered, for 4 hours.
- Remove bay leaf and discard. Serve chili in bowls garnished with chopped raw onion, chopped raw bell pepper, shredded Cheddar cheese, and/or sour cream.
Take note that some broths or bouillons contain soy or yeast.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.