Sunday, February 12, 2012

Rick’s Special Chili

My sweet husband developed this delicious & warming dish that just hits the spot on a cold winter day! To make this dish vegetarian, simply omit the ground chuck.

Here is Rick's recipe

1 pound lean ground chuck
1 medium (3”) onion, chopped
1/2 cup chopped bell pepper
6 tablespoons chili powder
1 tablespoon ground cumin
2 celery stalks, chopped
¼ teaspoons garlic salt
1 package Carroll Shelby’s Original Texas Brand Chili Kit
1 15-ounce can pinto beans
1 14-ounce can diced tomatoes
1 10-ounce can Rotel tomatoes
Salt to taste
2 cups sharp cheddar, grated
Gluten free pasta of choice
Gluten free crackers

Here is how Rick put this recipe together

Place ground chuck, chopped onion and chopped bell pepper in electric skillet set at 400 degrees Fahrenheit. Cook until meat is slightly brown, stirring to keep from sticking. Add chili powder, celery and garlic salt. Continue to cook, stirring constantly until meat is brown and onions are clear. Drain excess fat. Reduce heat to 250 degrees Fahrenheit.

Add the seasoning package and salt from Carroll Shelby’s Original Texas Brand Chili Kit, pinto beans, diced tomatoes, and Rotel. Mix masa from the kit with one cup of water, add to pot of chili. Bring mixture back to a boil, stirring occasionally. Cover, and reduce heat to simmer. Simmer about 1 to 1 1/2 hours, stirring occasionally.

To serve, cook pasta according to instructions, and place pasta on individual plates. Ladle about 1/3 to 1/2 cups of chili over pasta. Add grated cheese. Serve with gluten free crackers.

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