Gluten Free Chili

Submitted by Tucson Damselfly

Serves 6:

Ingredients:

• 1 lb Ground Beef
• 2 Cans Pinto Beans
• 1 28oz Can Diced Tomatoes
• 1 Large Onion, Chopped
• 2-3 Cloves Garlic
• 3 Tbsp Pure Chili Powder
• ½ tsp each (or to taste) Ground Cumin, Cloves and Coriander
• 1 Cup Red Wine
• 1 Cup Water or Broth
• 1½ Cups Cooked Quinoa

At Home:

Saute onion and garlic briefly in olive oil; add spices and stir constantly until very fragrant. Add beef and brown. Add tomatoes, wine and liquid. Stir until well blended, and simmer for a long while. Meanwhile, prepare quinoa according to the package directions. Once chili has simmered, add 1½ cups cooked quinoa. Allow to cool.

Dehydrate according to Chef Glenn's instructions for dehydrating chili. After dehydration, place 1 to 1½ cups dried chili in boil-safe bags. Store in freezer until ready to pack.

On the Trail:

To rehydrate, put equal amount of boiling water in boil-safe bag. Let stand for 10-15 minutes, stirring occasionally.

View Tucson Damselfly's Gluten Free Thai Curry Chicken Recipe

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