Gluten Free Chili Recipe

Indulge in the rich flavors of this hearty three-meat gluten-free chili, a comforting classic that’s perfect for cozy nights in or gatherings with loved ones. Bursting with a dynamic blend of ground beef, pork sausage, and turkey, this recipe offers a tantalizing symphony of tastes and textures that will comfort you. Infused with aromatic spices like chili powder, cumin, and oregano, along with a splash of red wine for depth, each spoonful promises a satisfying warmth.
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Chili Recipe:
Ingredients:
1 lb. ground beef, 100% grass fed
1 lb. pork sausage, look for gluten free if needed
½ lb ground turkey
1 yellow onion, super fine dice
2 tsp. Chili powder
1 tsp. Ground cumin
1 tsp. Dried oregano
1 tsp. Dried basil
1 tsp. Salt
1 can (4 oz.) green chilis, drained and chopped
½ cup red wine, I used cabernet sauvignon
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 ½ tsp. Worcheshire sauce
2 ½ cups chicken broth/stock
3 Tbsp. tomato paste
½ tsp. Smoked paprika
½ tsp. Garlic powder
3 Tbsp. olive oil, divided

Directions:
In a large cast iron pan preheated over medium high heat, add 1 Tbsp. of olive oil to the pan. Once hot add the sausage and break it up into small pieces as it cooks. When it is done, after about 8 to 10 minutes, place the drained sausage into a stock pot.

In the same cast iron pan, add the ground beef and turkey and fry that until done. Break the meat into small pieces just like the sausage. Drain the grease from the beef/turkey mixture and place it in the pot with the sausage.

Add 2 Tbsp. of olive oil to the cast iron pan and add the onion. Saute for 10 minutes stirring frequently or until the onion has reduced down and is a beautiful golden brown.

While the onions are browning up, add all the other ingredients to the stock pot. Then during the last minute or two of cooking the onions, add the minced garlic and saute for 1 to 2 minutes more.

Add the onion/garlic mixture to the chili pot and stir until well combined. Bring to a boil, cover, and simmer the chili for at least 1 hour.

With 20 minutes left to simmer, add the kidney and pinto beans to the pot. Since they are already cooked, you just need to heat the beans up and then you are ready to serve.

The perfect accompaniment to this delicious chili would be my gluten free cornbread. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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Hey everyone today we’re making some homemade chili I’m using some Italian sausage in this some grass-fed ground beef and some ground turkey we’re going to be adding some tomatoes and beans to this and lots of spices to make it really delicious I’m rock and Robin and

I’m going to show you how to make it right after my chef joke why did the shili want to start a band because he wanted to add some heat to the music scene we’re going to start off here by preheating a large cast iron pan over medium high heat and I’m tossing in

About a pound of some Italian sausage I got this at the meat market and it has a little basil and tomato in it already so I’m going to add a little bit of olive oil to the pan and I’m going to cook this for you know probably 8 to 10

Minutes or until it’s no longer pink and it’s cooked I like to take a couple of spatulas like I have here and break up the meat as much as possible because I want the chunks to be very small I’m going to season up the pork with a little bit of salt and garlic Powder here’s what our pork looks like as it’s done so I’m going to go ahead and drain the meat and I’m going to put this into a stock pot this is a very hearty chili so now we’re going to work on some ground beef so here I have some organic uh ground

Beef 100% grass-fed and I’m going to add to that about a half a pound of ground turkey I’m going to place both of these into the pan and cook them at the same time cuz why not I’m bringing back my two spatulas and we’re going to break up the meat

Just like we did with a sausage once the ground beef and the turkey are are done like they are here then we’ll Place those in our pot and then we’re going to cook up some onions let me quickly show you how to cut up an onion real fast and super fine

I always start with a half an onion and then I’ll do my horizontal cuts and then I’ll do my vertical slices and then I’ll slice it and we end up with a nice fine dice here and sometimes I even run my knife through it one more time if I want it super

Fine so back to our cast iron pan I’m going to drizzle in another tablespoon and a half or two of olive oil over medium high heat and we’re going to toss those finely chopped onions in the pan I’ll sauté these for about 8 to 10 minutes until they turn a nice golden

Brown while we’re waiting for those onions to Brown up I’m going to show you all the ingredients that go into the chili starting with some fire roasted tomatoes so we’ll toss a couple of cans of that into our meat mixture some chicken stock is next let’s blend that

In wine always lends a nice flavor so we’re adding a little bit of Cabernet here we’re adding some mild diced green chilies here and you’re going to want to drain these because there’s a little bit of liquid so I’ll pour it in a strainer we’ll let it drain for a little bit and

Then we’ll toss it in our pot I’ll give that a little stir and then we’ll add some tomato paste and then you’re going to want to give that a good stir to really get that mixed in and now for a little heat I’m adding some chili powder and some smoked

Paprika I got a combination here so we’ll just toss it right in ground cumin goes next next we’re adding some Freez dried oregano you can use regular if you like I just decid to try this and I’m using some freeze-dried basil it’s not organic but it is non GMO so we’ll add

Both of those in now here’s an ingredient that really impacts the flavor of this chili wor sauce boy that’s a tough one for me to say anyway add some of that in there and don’t leave it out all right we’re going to give that a really good stir and then

When the onions are ready we’re going to add those as well so here’s our onions after they’ve caramelized for about only 10 minutes or so now these look perfect they’re nice and golden and they have really great flavors before we add the onions to the chili we’re going to take advantage here

Of some more flavor so we’re going to add some fresh garlic to this about 5 to six cloves and let it sauté for just about 1 to 2 minutes max the flavor is going to be enhanced dramatically all right let’s get those onions and garlic in the

Chili if you could only smell this right now you’d say man give me some of that we’re going to give this one final stir and then we’re going to let this simmer with the lid on it for a good hour you might even want to go an hour and a half

An hour and 45 minutes the longer you do it the better it’s going to taste we’re not going to add our beans our pinto beans and our kidney beans until the last say half an hour because they’re already cooked it must be time for Chef joke number two all right what do you

Call a cow with three legs lean beef normally I don’t show this but during our time of cooking that chili for an hour I’m going to do some clean up the chili has been simmering for about an hour and a half so it’s time to add those pinto and kidney beans since

The beans are already cooked all you’re doing here is really just heating them up so as soon as they’re warm you can start eating this is one hearty dish that you are going to love and you know what it freezes well too so if you want to make

A nice big pot and freeze some you can do it nothing goes better with chili than cornbread I’ve got a delicious gluten-free recipe here for you to try click the link on the screen it’ll take you right to the recipe thanks for joining in today I hope you enjoyed the

Recipe if you did let me know by Smashing the like button and we’ll see you back there next week for another delicious and healthy recipe