Cabin Chili
 
 
Author:
Recipe type: Stew/Soups/Main Dishes
Yield: 6-8 servings
Ingredients
  • 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
Instructions
  1. In a large dutch oven, heat oil over medium heat and cook onions and celery until soft.
  2. Add garlic, turkey or chicken, sausage, dry seasonings, Worcestershire sauce, hot sauce, and bell pepper.
  3. Cook 5-7 minutes.
  4. Add the beer to de-glaze the pan, scraping the drippings and cooking off the alcohol.
  5. Add remaining ingredients and lower the heat. Simmer 10 minutes.
  6. Reduce heat to lowest setting and allow to slowly simmer for 30 min.
  7. Serve with my Chili Cornbread and Maple Butter.
Optional Toppings:
  1. 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