Chili comes in all kinds of flavors and varieties, each offering a unique taste experience that can cater to a wide range of palates. From the rich and hearty flavors of traditional beef chili, which often includes a combination of spices like cumin, chili powder, and paprika, to the lighter and more refreshing options like chicken or vegetarian chili that incorporate beans, tomatoes, and a medley of vegetables, the possibilities are endless. There are also regional variations, such as the spicy and smoky flavors found in Texas chili, which typically emphasizes meat and excludes beans, contrasting with the sweeter and milder styles often found in the Midwest. Additionally, chili can be customized with various toppings like shredded cheese, sour cream, jalapeños, and fresh cilantro, further enhancing its flavor profile. The versatility of chili allows it to be adapted to different dietary preferences, whether one is looking for a vegan option, a gluten-free recipe, or a spicy rendition that packs a punch. Each bowl of chili tells a story of its ingredients, preparation methods, and cultural influences, making it a beloved dish across diverse communities. I have celiac disease so everything I make for myself is always gluten free. The best thing about chili is that it can be different every time you make it or you can follow a recipe exactly for it to have your favorite familiar flavor.
The best way to impart extra bold flavor is to season throughout the cooking process. For chili, you want to add your seasonings right after your vegetables are done cooking. Season and cook for 1-2 minutes before adding in the broth and cooked meats. After you add the cooked meats then add more seasoning. This will produce a bold and extra rich flavor profile. I use a variety of different meats to bring out different textures and flavors. It is also more economical to feed a family of five with varied meats. Beef is incredibly expensive right now, but my family still needs to eat. Chicken and turkey are two meats that take on other flavor profiles very nicely. I also shop at Aldi to get the best value for my money.
Gluten free all meat chili recipe:
2 jalapenos
3 mini red peppers
3 mini orange peppers
1 onion
1 lb. hot sausage
1 lb. mild sausage
1 lb. chorizo
1 lb. beef
1 lb. chicken
1 lb. turkey
2.5 cups beef broth
1 cup chicken broth
1/2 cup hot sauce
Seasoning:
I use a lot of seasoning because I like my food to be filled with flavor. You can season to your own discretion. I typically don't measure seasoning either so these are rough estimates but fairly close to what I use.
1/2 cup chili seasoning
1/2 cup cumin
1/2 cup garlic powder
1/2 cup paprika
1/4 cup salt
1/4 cup ground black pepper
1/2 cup oregano
1/4 cup onion powder
3 tbsp. cayenne pepper
Steps:
1.) Cut vegetables into bite sized pieces. Saute over medium heat until translucent.
2.) Brown meat in separate pan and drain grease. A helpful hint for draining grease is to use a paper towel to soak up the grease so it is more easily disposable. You will clog your drain if you drain grease in the sink because grease hardens.
3.) Add seasonings to sauteed vegetables and stir for 1-2 minutes until it becomes aromatic.
4.) Add 1.5 cups of broth and simmer until the vegetables soak up most of the broth.
5.) Add cooked meat, rest of broth, hot sauce and a spoonful or a good shake of all the seasonings.
6.) Simmer on low for at least an hour. 2-3 hours really emphasizes all of the flavors.
I serve this with gluten free biscuits or gluten free jalapeno cornbread. Enjoy!
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