Saturday, June 12, 2010

Turkey Chili (naturally gluten free)

A delicious turkey chili was tonights menu.  You can use ground beef if you like, but lean ground turkey is my choice.  Chili is one of my favorite dishes and I have been cooking it since I was a kid.  Chili cooking always reminds me of Grandma's house during deer season.

Generally I don't take notes when cooking chili, I just taste it, add a little something, taste it, add a little something else.  I had told Shawn's mom once that I loved hot sauces yet none were "too hot" for me.  She set out to prove me wrong and on one of her many trips to Mexico she returned and presented me with a gift. A Hot sauce variety 4 pack.  I chose to first try the weakest or mildest one.

 BAM!!  Burnt for hours!

This is the Hot Sauce I used to make this chili so adjust yours to suit your tastes.  I still haven't dared to try the other 3 bottles in the pack.

Tonight I decided to write down what I used (in actual measurements).  I hope you enjoy this naturally gluten free recipe.  My friend asked what my meal (blog) was going to be tonight, and when I told her she exclaimed "That's not fair, that's already gluten free."  I let her know that my blog was about gluten free cooking, it all doesn't have to be about breads, breading, biscuits, and cookies.  We eat various other gluten free food items.

I hope you enjoy this Gluten Free Turkey Chili!

Ingredients

1 pound lean ground turkey
3 medium sized sweet vidalia onions
2 cans light red kidney beans (16 ounce)
1 can dark red kidney beans (16 ounce)
2 cans pinto beans (16 ounce)
1 can tomato sauce (29 ounce)
1 teaspoon ground black pepper
3 teaspoons minced garlic
1 tablespoon olive oil
3 teaspoons garlic salt
3 tablespoons sugar
1 tablespoon molasses
1 teaspoon hot sauce (tobasco, cholula, etc.)

Begin by browning the ground turkey.  While it's browning add 1 teaspoon of the garlic salt and 1 teaspoon black pepper.

When the turkey is browned, add the chopped onions, the minced garlic and the olive oil.  Stir these together and cook down a little until the onions are softened.

When the onions are softened, add the tomato sauce, the beans (I like a variety of beans), and the remaining ingredients, Stir together and bring to a boil.

Stir often and simmer for about an hour.  Chili is one of those meals that gets better the longer it cooks. (Usually best when reheated the next day.)

This is a delicious chili!  Try with a sprinkling of grated cheddar!

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