When someone offers you a challenge, you’d better take it. You don’t know when they’ll offer again, and you don’t know how much glory could come your way if you won said challenge. So I’m all over The Naptime Chef, Big Girls, Small Kitchen/Small Kitchen College Slow Cooker Challenge. Also, I’m lazy and like to just throw things in a pot and let it do all the work for me.
If you like robots too, you should head on over to one of those amazoid websites and enter to win a gorgeous Breville Slow Cooker or stunning Delonghi Slow Cooker. You’re going to be slow cooking all winter long, and thanking these people for ever existing in the first place. Because you know what you can cook in a slow cooker? EVERYTHING. But especially, gluten-free chili.
There are a few things that could make your chili non-gluten-free (because I know you’re wondering). Some people throw in thickening agents like gluten-filled flour or masa, or like the recipe I use — beef bouillon cubes. If this recipe becomes your favorite, like it should, always check those bouillon cubes for gluten-freeness, because most of them are not. Maybe try this one —
I don’t know what makes chili go off with two-, three-, or four-alarms, but I’m pretty sure four-alarm is the best, so that’s what I’m calling this delicious, flavorful, hearty FOUR-ALARM chili. Also, I’m from Oklahoma and Texas, so you have to believe me when I tell you anything about chili.
Did you know chili was originally invented when a pioneer child played a practical joke by filling up the beef stew cauldron with hot peppers and a variety of beans she’d previously been using in her (illegal) poker rings? Naturally, that child was traded to the Native Americans in exchange for maze, yet everyone agreed that little girl had greatly improved upon the boring beef stew that everyone was — quite frankly — sick of anyway.
That’s totally not true, but if I insist, you HAVE to believe. You must also believe in the deliciousness of this gluten-free chili.
Gluten-Free 4-Alarm Chili
Prep time: 7 minutes Cook time: 4-5 hours
2 pounds cubed beef
2-3 cups chili beans
1 tablespoon vegetable shortening
8 ounces tomato sauce
2 gluten-free beef bouillon cubes
1 jalapeno, skin slit
6 tablespoons chili powder
4 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne powder
1/4 teaspoon oregano
1 bay leaf, crushed
1. Brown meat in vegetable shortening. Transfer to slow cooker.
2. Add tomato sauce, gluten-free bouillon cubes, jalapeno, and enough water to just cover. Let sit for one-and-half hours on medium-high heat.
3. Add chili powder, cumin, onion powder, garlic powder, salt, white pepper, cayenne, oregano and bay leaf to mixture. Let slow cook for two more hours. Add water if necessary, but don’t over water or the meat will not soak in the spices.
4. Check jalapeno, if it’s soft, squeeze the juices out and discard the pulp and seeds. Add beans for last hour to two hours — checking texture and taste and adjusting if necessary.
5. Serve in a bowl with your choice of toppings. Rice, cheddar cheese, and chopped onions are always delightful.
Makes: 6 servings
Here are the other super cool bloggers all up in this challenge:
FN Dish (The Food Network Blog)
Dinner With Julie
The Family Dinner
The Daily Meal
One Bite At A Time
Savor the Thyme
Families in the Loop
NY Family Magazine
One Hungry Mama
Food for my Family
Family Fresh Cooking
Talk Nerdy to Me
The Kids Cook Monday