Gluten Free Chili
HardyGirl4Ever
Posts: 1,017 Member
My dad just made gluten free chili for me. He cut the spices in half and used quinoa instead of wheat. He is excited for me to eat it. Problem is, it's not Paleo. How bad will it be for me to eat it? It's also vegetarian so it has beans.
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Replies
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I'm more Primal Blueprint than Paleo. The biggest sticking point for me would be the beans. In the Primal Blueprint quinoa is a "sometimes" food so it should be okay. If you could get it without the beans it should be okay but you would need to add some acceptable type of protein.0
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Why on earth would chili have wheat in it?
Authentic Texas/SW chili wouldn't even have beans in it. My starting recipe is Capital Punishment Chili. I will usually add beans and leave out the corn meal.
Ingredients
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons msg ( monosodium glutamate)
9 tablespoons chili powder, light
4 tablespoons cumin
4 tablespoons instant beef bouillon ( crushed)
24 ounces Old Milwaukee beer
2 cups water
4 lbs extra lean chuck, chili grind
2 lbs extra lean pork, chili grind
1 lb extra lean chuck, cut into 1/4-inch cubes
2 large onions, finely chopped
10 garlic cloves, finely chopped
1/2 cup Wesson Oil or 1/2 cup kidney suet
1 teaspoon mole poblano chile
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon louisiana red hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt
Directions
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minute.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.0 -
I don't understand why any chili recipe would have any type of flour...............
I just do meat, tomatoes, tomato juice, onion, different peppers (bell, jalapeno, serano, etc) and garlic.
And why would a recipe like the one posted above have msg????0 -
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Sometimes you use flour and butter to form a roux, which is a thickener.
Why MSG? Because it tastes good probably. I personally don't add any salt at all until the very end (if needed)0
