Gluten-Free Habanero Chili

Yum!  This is the best chili recipe with all fresh ingredients!  Serves 6, however I usually double or triple to feed my family!  It makes wonderful leftovers and freezes well too. Thank you Maresa for sharing this recipe with me! 

Prepare rice before starting chili so it will be ready at the same time! Where I come from you can’t eat chili without rice. Others prefer chili ladled over baked potatoes. Sometimes we add a little over a bed of greens for a quick and easy salad! What’s your favorite chili side kick?

Ingredients:

• 1 lb ground beef (or lean round steak, cut into bite sized pieces browned with 3 Tbsp oil)
• 1 cup onion ~ chopped
• 1 red or yellow or orange bell pepper ~ chopped
• 2 cloves garlic ~ minced
• 1 cup beef or chicken broth (Costco chicken stock)
• 16 oz can tomato sauce
• 16 oz can black eyed peas ~ drained
• 16 oz can corn, drained
• 16 oz can kidney beans ~ drained & rinsed
• 1-2 habanero chilies ~ diced
• 1 Tbsp packed brown sugar
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1 Tbsp fresh basil ~ chopped
• 2 Tbsp fresh cilantro ~ chopped
• 1 cup (3 large) tomatoes ~ chopped

Directions:

1. In a large pot brown the beef, then add and saute the onion, pepper & garlic.
2. Add the remaining ingredients and bring to a boil.
3. Simmer for 35-45 minutes. Remove bay leaf and serve with optional toppings.

Toppings:

• shredded cheese
• sour cream
• green onions
• sliced avocados
• more cilantro

Tip – Habanero chile peppers are very hot! Sometimes I make two batches one without the habaneros for the kids and one with a habanero or two for the heat lovers. I usually only add 1 habanero per recipe.

Tip # 2 – Make this up ahead of time and take it camping!! So delicious and easy to heat up over a camp fire in your dutch oven!