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Nightshade free chili will be redder than traditional Texas Chili. |
Even though I miss my jalapeno jelly and pico for breakfast, one thing I don't have to miss is my Texas Chili. Now, don't turn your nose up until you've tried it. I actually made this for my hubby (also a Texan) and he didn't realize it wasn't "real" chili until I told him.
Ingredients:
1 onion
3lbs ground chuck
Salt
Pepper
Garlic
3 cans sliced beets (NOT PICKLED!)
Cumin (no cumin is NOT a nightshade)
Cut up the onion. Place it in a large stock pot with the ground chuck and brown the meat over medium-high heat. Sprinkle the meat with salt, pepper and garlic. (I use a lot of garlic.)
Now's the fun part. Unless you have a super size blender you'll need to do one can at a time. Puree the beets until the beets are completely liquid. They will resemble tomato paste.
Pour the beet puree into the stock pot over the cooked meat. Using a beet can, add 3 cans of water. Stir.
Add more salt, pepper and garlic to taste. If the flavor isn't strong enough add more cumin, to cut the cumin's intensity add more salt.
*I have used this chili to make enchiladas, and they were great!
--Susan
What do you use for tomatoes in your nightshade free recipes?
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