Cabin Chili
Author: Gluten Free Spinner
Recipe type: Stew/Soups/Main Dishes
Yield: 6-8 servings
- 3 Tbsp Olive Oil
- 1 large vidalia onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 deli roasted turkey or chicken breast, de-boned and cut into cubes
- 1 pkg Andouille sausage (4) cut into ¼" wheels
- 2 Tbsp chipotle chili pepper (McCormick)
- 2 Tbsp chili powder
- 2 Tbsp grill seasoning
- 1 Tbsp cumin
- 2 Tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 bell pepper chopped (green, red, or both)
- ½ bottle good GF beer (Pyro is a good one)
- 1 (14 oz) can beef broth
- 1 (14 oz) can tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes with chilis
- ½ cup GF BBQ sauce - preferably a honey based
- 2 cups corn kernels (frozen or fresh)
- 1 (15 oz) can pinto beans, drained and rinsed
- In a large dutch oven, heat oil over medium heat and cook onions and celery until soft.
- Add garlic, turkey or chicken, sausage, dry seasonings, Worcestershire sauce, hot sauce, and bell pepper.
- Cook 5-7 minutes.
- Add the beer to de-glaze the pan, scraping the drippings and cooking off the alcohol.
- Add remaining ingredients and lower the heat. Simmer 10 minutes.
- Reduce heat to lowest setting and allow to slowly simmer for 30 min.
- Serve with my Chili Cornbread and Maple Butter.
- Chopped green onions, sour cream, cheddar cheese shreds, Frito's Scoops
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2014/10/cabin-chili.html
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