From The Garden...Chili Gluten Free

  Chili recipes are one of the things Celiac people have to be careful of. There are hidden grains in the ingredients you would normally use. The recipe in the Gluten Free Cookbook calls for all gluten free ingredients (be sure to check labels or go to the web sites for ingredients you are not sure of) so we tried it for supper. I cannot recommend this cookbook enough. It is great to fix meals that everyone will eat and think they are
eating a regular meal.
  This was quite good, though I would cut back on the amount of the Picante salsa for us. Bettie and I both felt it was spicy even though I had used the mild sauce. Lyle however thought it was good just the way it was. I added an extra can of beans as we like our chili thick.
   Do use at least 85% lean ground beef and I would buy it from a butcher if you can so you are sure there is no filler in it. This was quick to fix, and tasty. Good on a cold evening when you are in a hurry for supper. 
Easy Chili
1 pound lean ground beef
Salt and pepper to taste
1 28 ounce can diced tomatoes, undrained
1 24 ounce jar gluten free salsa such as Pace Picante Salsa
1 15 ounce can gluten free chili beans*, black beans or kidney beans undrained (I used two cans, one drained)
Shredded cheese (optional)
In a medium skillet brown ground beef on medium high heat. Drain and set aside.
  In a large saucepan combine tomatoes with juice, salsa, and beans with liquid. Bring to boiling, reduce heat. Simmer for 5 minutes. Stir in ground beef. Return to boiling; reduce heat. Simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
Top each bowl with cheese if desired. 
*If it says food starch or emulsifiers it might have gluten it it.

 Nutrition per serving: 224 calories, 4g fat, 2g saturated fat, 46mg cholesterol, 898mg sodium, 25g carbohydrate, 7g fiber, 22g protein

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