CHILI- GLUTEN-FREE

Today,  I decided to make another pot of chili to see if I could make it starch-free as well as gluten-free. It turned out delicious!! Keep in mind that when you go starch-free you can not use fillers like beans. So this is a mostly meat chili.

7 lbs ground beef ( I like to brown this ahead of time and store in the freezer)
6 or 7 tbs chili powder
1/4 cup dried minced onion
2 tbs minced garlic
2 (28oz) can crushed tomatoes
1 tbs cumin
1 tbs oregano
1 tsp garlic powder
 sugar to taste



In stock pot, brown ground beef with chili powder. I think one of the secrets to great chili is not to have huge pieces of ground beef. After browning the ground beef, I run it through the food processor until it is crumbly. Add onions and garlic.

 Cook until onions rehydrate. Add tomatoes, cumin, oregano and garlic powder. 

Simmer for 15 minutes, stirring occasionally.  The last step is to add a little sugar to taste. Top with shredded cheese.

 I like to make this huge pot and store in mason jars in the fridge or freezer to use later.

CREAM SOUP MIX FOR CASSEROLES- GLUTEN-FREE

I got this recipe out of a fabulous cookbook called "Irresistibly Gluten Free" by Christina Davis. Definitely a book worth buying. All recipes have photos.


2 cups instant dry milk
3/4 cups cornstarch
1/4 cup chicken bouillon powder-GF
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp tarragon




I double the recipe and store in one of the       extra-large (8 cup) mason jar.

To make equivilant to 1 can of soup. Mix 1/3 cup CREAM SOUP MIX with 1 cup cold water. Heat over medium heat, stirring constantly, until soup thickens and begins to boil.

BEEF OR CHICKEN GRAVY- GLUTEN-FREE, STARCH-FREE

Beef or chicken bouillon (GF, SF)
water
xanthan gum

In saucepan, prepare beef or chicken bouillon according to instructions for 1 quart broth. Add 1/3 cup milk.  Add xanthan gum in small amounts (1/2 teaspoon) heating thoroughly in between until thickened. Add more water if too thick.

EASY POTATO SOUP- GLUTEN-FREE

4 cans diced potatoes (or 6 medium potatoes- peeled, diced, cooked)
water
1 tsp salt
1 can cheddar cheese soup
1 can evaporated milk
potato flakes

Dump potatoes and water(enough to just cover potatoes) in large saucepan. Mash 1/2 of the potatoes with potato masher. Add evap milk and soup, undiluted. Heat through. Add sprinkle of potato flakes to thicken.