Wahoo!  Rain in California, time to celebrate, dance in the streets, sing in the rain.  Ok, it didn't last more than a day but it was still something to celebrate.  What it did do though was cool down the house and finally bring cooler weather.  It was actually 38 F or 3.3 C last night.  Granted it heated up to 72 F (22 C) during the day but at least we have the chill in the air.  Which means the holidays and cooler weather are coming and it's time to break out the soup pot.  Yeah!  I've missed baking and cooking in the stove and making soups.  It has just been too hot of a summer to even think about turning the stove on or making soups.  Now, though, now it's time.  Since I was making hamburger meat for my son anyways because we always have hamburger on Mondays, I thought, why not some chili.  This is a quick no frills, doesn't even have to simmer for the hour you see in the recipe.  You can just cook it till all the ingredients are hot and serve.  I always serve mine over rice, you don't have to.  Serve it with cornbread or crackers and a salad.  I have a gluten free cornbread recipe here.  Add some fruit  and you have a full meal.  Oh and slap some sour cream on the top and maybe some diced green onions.
Serves:  6-8

Recipe: 

1 can (15 oz) Kidney Beans, drained
1 can (15 oz) White beans, drained
1 can (15 oz) Pinto or Chili Beans
1 can (14.5 oz) diced Tomatoes
1 can spicy Tomato Sauce (I use the El Pato 7.75 oz)
1 sm can Tomato Paste
1 lb ground beef
1/4 cup (or just a tad less) Taco seasoning (I have a gluten free taco seasoning recipe see below)
3/4 cup water plus 1/2 cup water 

Salt and Pepper to taste


In a soup pot, brown the ground beef (drain some of the fat, I leave a bit for flavor)
When it is done, add the taco seasoning and 3/4 cup water
Simmer until the water is gone.
Add the first 6 ingredients above, if it is too thick add 1/4-1/2 cup water 
Simmer 1 hour, at 30 minutes add 1/2 cup water and continue to simmer, stirring occasionally 
Salt and Pepper to taste


Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutrition information obtained using CalorieCount.com. Information based on 1 1/2 cups of chili.