Gluten-Free Chili & Cornbread (mix recipe)
August 29, 2009
Dinner this evening was a hearty bowl of gluten-free chili and squares of moist cornbread topped with a spiced honey butter. I love making soups and stews during the winter months. The heat from the soup just warms you from head to toe. And there is something so satisfying and comforting about a deep bowl of yummy soup.
While it’s not winter yet, my guys were clamoring for chili so I was happy to oblige. Made with my own canned tomatoes and a nice combination of aromatic herbs, this was one batch that didn’t last long.
Making chili is ever so easy. Especially if you use canned beans (which is how I did it today). No boiling water to ready beans – just browning your burger and then tossing everything together and letting it simmer for a few hours. Very very simple.
Gluten-Free Chili
makes a good size pot – enough for 4-6 people
2 lbs ground beef
4 cans beans, drained (kidney, black, your choice)
large can tomato sauce (30 oz)
large can whole tomatoes (I used qt jar I’d canned last fall)
1 onion
1/4 cup chili powder
1 Tbl garlic powder
2 tsp salt
2 tsp pepper
1 tsp curry
hot sauce to taste (I used 1 tsp jalapeno powder)
Chop onion into rough chunks and add to pot with ground beef. Cook over medium heat until beef is cooked through. Do *not* drain grease.
Toss in remaining ingredients and let simmer on low heat for several hours. Serve with diced onions, sour cream, and/or shredded cheddar cheese.
Along with the chili, I made a batch of cornbread. This is the same cornbread that I was selling in mix form from Glutenada. Now you can make it at home with just a few ingredients…
Gluten-Free Cornbread
formerly a Glutenada baking mix…
2 cups cornmeal *
1 1/4 cups Tom Sawyer flour
1/4 cup sugar
2 Tbl baking powder
1 tsp salt
4 eggs
1/4 cup oil
1 3/4 cups water
Combine all ingredients and beat with mixer until smooth. Pour into greased 13×9 baking pan or paper lined muffin tins.
Bake at 350F for 30 minutes (13×9 pan) or 20-25 minutes (muffin tins).
Let cool 15-20 minutes and serve with lots of butter and honey. Yum!
* I use and recommend Lamb’s Stone Ground cornmeal. This product comes from a dedicated gluten-free facility and isn’t like typical grainy cornmeal. Results in a smoother end product. This is the cornmeal that I used for all my mixes.
Spiced Honey Butter
1/2 cup butter, softened
1/3 cup honey
1 tsp cinnamon
1/4 tsp jalapeno powder (if desired – for an extra kick)
Combine all ingredients and beat with mixer until fluffy and thoroughly combined.
Posted in Dinner, GF Baking, GF Recipes, Mix Recipes, Soup
August 30th, 2009 at 11:21 am
Cherie, just curious–you have an asterisk next to corn meal in the ingredient list for the corn bread but no corresponding asterisk at the end of the recipe. Is there something we need to know about the corn meal? Thanks!
August 30th, 2009 at 1:13 pm
Duh! I forgot to add my footnote.
I've added it there and here as well:
I use and recommend Lamb's Stone Ground cornmeal. This product comes from a dedicated gluten-free facility and isn't like typical grainy cornmeal. Results in a smoother end product. This is the cornmeal that I used for all my mixes.
August 31st, 2009 at 1:14 pm
My son is also allergic to eggs, do you think I could use egg replacer with a similar result?
August 31st, 2009 at 1:41 pm
Good question! I've not done a lot of baking sans eggs but it's certainly worth a try. One of my sisters was doing an egg/dairy/wheat free diet for a few months and made up a few mixes with egg-replacer. They all worked – just a bit different consistency
Please let me know how it works if you try it.