Gluten Free Chili gets a makeover

6:01 PM Tiffany Hinton 0 Comments

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My Fully Loaded Chili had a small makeover this past weekend.  I have to say it was just what Fall ordered.  We paired it with Our House cornbread and bacon.  Yum! Then topped it off with Almond Pepper cheese!  

2 lb grass fed ground beef
1/4 cup ground calf liver
1 large yellow onion, chopped
1 tbs oil or bacon grease
5 - 7 large organic tomatoes, rough chopped
1 tbs cocoa powder
2 tsp sriracha
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chipotle powder
2 cans kidney beans, drained
2 cans pinto beans, drained
1 lb bacon

Brown the ground beef and liver, drain. In a large soup pot add the oil and onions. Cook on medium until the onions begin to brown. Then mix in browned meat and spices. Stir well add tomatoes and beans. Cook on low for at least 60 minutes. Serve with crispy bacon chopped. 

Here is the original recipe too!  Try them both and tell which one you like better.

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