Family Favorites - February 2019: Gluten-Free Chili (Wheat, Soy, Nut, Fish and Egg, Can Be Milk-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the second Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free Chili.  This is essentially my Mom's Chili recipe made gluten-free.  It is super hardy, makes a ton, and perfect for a cold, wintry day.  It is my oldest's absolute favorite, and the rest of my family loves it, too.  Did I mention it was wheat, soy, nut, fish and egg-free and can be milk-free (if all your ingredients are)?  It can even be vegan (see variations)!  What's better than that?  A wonderfully hardy meal that can be free of the top 8 allergens and fit other dietary needs as well!

Gluten-Free Chili

3 Cans soy-free and gluten-free Chili Beans
(We use and recommend Bush's*.  You can use any heat you prefer, but I normally use mild or a mix of medium and mild heats.)
  

1 Can soy-free and gluten-free Pinto Beans
(We use and recommend Bush's.*)
  

1 Can soy-free and gluten-free Light Red Kidney Beans
(We use and recommend Bush's.*)
  

1 Can soy-free and gluten-free Dark Red Kidney Beans
(We use and recommend Bush's.*)
  

1 lb. ground chuck or venison
  (We nearly always use ground chuck.)

1 package soy-free and gluten-free Chili Seasoning Mix
(We normally use McCormick's Gluten-Free Chili Seasoning, and if we can find their Organics Chili Seasoning, we use that.)
  

1 teaspoon Onion Salt
(We normally use McCormick's.)
  

1/2 teaspoon Garlic Salt
(We normally McCormick's.)
  

4 shakes (or about 1/8 teaspoon) Celery Salt
(We normally McCormick's.)
  

4 shakes (or about 1/8 teaspoon) Paprika
  (We normally use McCormick's.)

1 small can soy-free and gluten-free tomato soup

(We normally use Amy's Organic Cream of Tomato Soup.)
  

1 can diced tomatoes (large or small can size is your call)
(We normally use the large size.)  

1 large can/bottle soy-free and gluten-free Tomato Juice
(I recommend Campbell's Tomato Juice (regular).)

*-To read Bush's allergen statement, go here: Bush's Beans FAQs
  

1. Over a large stock pot, drain the chili beans and pinto beans; set the stock pot with the liquid aside and place the drained beans into a large bowl.  (Note: You will want a VERY large stock pot as this makes a TON of chili.  Six quart or larger is necessary!)

2. Drain both cans of kidney beans and discard the liquid, adding the drained beans to the pinto and chili beans and placing them in the fridge until later.

3. In a large frying pan, brown the meat and then drain it before returning it to the frying pan.

4. Add 1/2 to all of the package of chili seasoning (amount based on preference - I normally use the full package), onion salt, garlic salt, celery salt and paprika to the meat and mix well over medium heat; remove from heat.

5. Transfer the seasoned meat to the stock pot with the reserved bean liquid in it and add 1/2 to all the can of tomato soup, 1/2 to all the can/bottle of tomato juice and the diced tomatoes and bring to a simmer over medium heat; simmer for at least an hour, stirring frequently. (Note: The amount of soup and tomato juice you use is entirely up to you, though I recommend starting with 1/2 the can/bottle of tomato juice and saving the rest until step 6 to see if you want to add more.  I normally always use the full can of soup and all of the juice, though.  Also, the longer it simmers, the better the flavor, just make sure you stir it often so it doesn't scorch on the bottom.)

6. Add the beans to the chili about 20 minutes before you are planning on serving it, adding more tomato juice/spices, if needed. (Note: If the chili is too acidic, add a little sugar (a teaspoon at a time) until the desired acid level is reached.)

You can serve this chili as is or add your favorite chili toppings.  Delish! 

Variations (Please keep your individual dietary needs in mind when using variation!):

• Milk/Dairy-Free: If you use the beans and seasonings I mention above that I use (Bush's and McCormick's), your chili will be dairy-free already, EXCEPT for the soup.  You can either leave the soup out OR you can use a dairy-free soup like Annie's Organic Tomato.
    
• Spice/Heat Level: This chili is NOT spicy/hot if you use mild chili beans and mild chili seasoning.  Using medium to hot chili beans and chili seasoning will definitely up the spice/heat factor.  If it is still not spicy/hot enough for you, consider adding some jalapenos, hot sauce, etc. - anything spicy/hot you like in chili that fits your allergen needs.
   
• Make Ahead: This chili is actually better the next day, so feel free to make it up ahead of time.  Just do steps 1-5, and then after simmering the chili for an hour, add the beans and cook for 20 minutes.  Allow it to cool some, then either transfer it to other containers or keep it in the fridge in the stock pot until ready for use.  It should keep around 3 to 5 days.  Also, you can freeze the finished chili in small batches that you can take out and heat up when you like.  It should keep in the freezer for a few months.
    
• Crock Pot Chili: Once you do steps 1 - 4, you can finish the chili in the crock pot.  Just add all the ingredients, including the beans, to the crock pot, and put it on low for a minimum of 4 hours.  As I mentioned above, the longer it simmers, the better, so if you wanted to leave it in the crock pot all day (i.e. make it at 8am to eat at 5pm), the flavor would be that much more amazing!  Please note that you may have to split the recipe between 2 crock pots if you don't have an especially large one.
    
• Vegetarian Chili: Leave out the meat.  Skip steps 3 and 4, adding the seasonings to the stock pot with the liquids and go from there.
    
• No Tomato Chunks and/or Adding Other Veggies: If you don't like chunks of tomato in your chili, you can certainly leave the canned tomato out.  You can add onion, celery, carrots, mushrooms and/or garlic to taste, if you wish, by cutting them into a small dice/mince where needed and browning/cooking them with the meat.
    
• Other Beans: Bush's makes a ton of chili bean options that are allergy friendly!  I've used their black beans in chili sauce vs. red beans in chili sauce, and the chili turned out great!  You could also add plain black beans to the chili, though I'd drain them first.  You can also add any other beans you like in chili to this chili, as well.

And there you have it - a completely customize-able chili that is sure to please the whole crowd!

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!