Gluten Free Texas Chili

Chili PotOur Favorite

With the snow and cold weather  we have been having it is a great time to stay inside and  have something warm.    Texas Chili is one of our favorites, and though we enjoy it year ’round, it is especially good in the winter.  Even if do not have to follow a gluten-free diet, give this a try.  There is only one gluten intolerant person in our home, but everyone LOVES this chili, gluten-free or not!

  • 8 pounds Picnic Pork or Pork Shoulder, trimmed and cut into 1/4-inch pieces
  • Olive oil for frying
  • 5 teaspoons chopped Garlic
  • 1 large Onion, finely chopped
  • 2 quarts gluten-free Chicken Broth
  • 2 1/2 cups Salsa, we like Pace
  • 2 Tablespoons Sweetener of choice (Sugar, Honey, Artificial Sweetener to equal this amount)
  • 1/2 teaspoon ground Black Pepper
  • 2 or 3 whole Jalapeños, seeded and diced
  • 1 Tablespoon ground Cumin
  • fresh, chopped Cilantro Leaves, 2 to 3 handfuls
  • 1 Tablespoon ground Ancho Chili Pepper

Peper Circle

In a Dutch oven, brown the meat in the olive oil. Lower heat to simmer, and continue cooking another 45 minutes.  While that is cooking, chop garlic, onion and prepare the jalapeños.  Add those items to the cooking meat.  If the seeds are completely removed, the jalapeños will have little to no heat.

Add the chicken broth and Pace, and bring to a boil. Add the sweetener, cumin, fresh cilantro, black pepper, and Ancho chili pepper, stir well.  Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little more chicken broth or Pace.

Stir, cover, and simmer over very low heat for an additional hour.

We serve this with pinto beans on the side.

 Bean with Sombrero - CopyPinto Beans

  • 2 lb package dried Pinto Beans
  • 1 package Bacon, chopped, 1 cup chopped Ham, or no meat at all
  • 1 chopped Onion
  • 2 teaspoons chopped Garlic
  • 1/2 teaspoon ground Cumin
  • Salt to taste

Rinse dried beans and put in a large Dutch oven, cover with water.  Bring to a boil and boil two minutes.  Turn off the heat, cover, and let sit for one hour.  Put a colander in your sink and pour beans into colander, draining off all the liquid.  Rinse the beans, and put back in large clean pot.  Cover beans with water, about an inch above the beans.  Stir in 1 chopped onion, 2 teaspoons chopped garlic, 1/2 teaspoon ground cumin and 1 pkg. chopped bacon or 1 cup chopped ham.  Bring to a boil, then reduce heat to medium and cook 1 1/2 to 2 hours until desired tenderness is reached for eating.  At the end of cooking time, taste the beans, and add salt to taste.


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