01 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Rich’s Chili

Like any good cook, Rich did not have a written recipe for his chili. It was a fun day when he, his son Tim (who the chili torch is being passed) and me prepared the chili and committed the recipe to paper. It is most efficient to have the ingredient prepared ahead of cooking and all the cans opened.
½ pound chopped sirloin
½ pound chopped veal
½ pound chopped turkey
½ pound sweet Italian sausage
½ pound hot Italian sausage
2 tablespoons olive oil
3 cups chopped onions
1 tablespoon finely chopped garlic
3 28-ounce can crushed plum tomatoes
1 can red beans
1 can kidney beans
1 can pinto beans
3 tablespoons spicy brown mustard
1 tablespoon gluten-free Worcestershire sauce
2 teaspoons chili flakes
2 teaspoons sweet Hungarian paprika
2 tablespoons cayenne pepper sauce (not “hot” sauce)
½ teaspoon ground black pepper
1 ½ tablespoons chili powder
1 tablespoon kosher salt

For garnish:
2 chopped jalapeno peppers
1 chopped onion
4 chopped scallions
sour cream
2 cups grated Monterey Jack cheese or cheddar or a mixture of both
Equipment: 1 large heavy bottomed 5-quart pot and colander.
• Remove sausage from casing and coarsely chop.
• Place sausage, sirloin, veal and turkey into pot over medium high heat and cook until the meat is no longer pink.
• Remove the pot from heat and pour the sausage into the colander to drain the fat from the pot. Put sausage aside.
• Placing pot back on stove, over medium high heat, add the olive oil and once hot, add the onions. Sauté for 4 minutes and add the garlic. Cook an additional 2 minutes. Be careful not to brown the onions.
• Add the crushed tomatoes to the pot. Add about ¼ inch water to each of the tomato cans and swirl to remove all the remaining juice and add to the pot. Bring to a low simmer.
• Pour all but about 1 tablespoon of the liquid from the beans and add to the pot.
• Add the mustard, Worcestershire sauce, chili flakes, paprika, cayenne sauce, black pepper, chili powder and salt to pot.
• Bring to a low simmer, cover the pot leaving about 1 inch open and cook for 1 hour.
• Let sit for 4 hours or overnight before serving.

Serves 12
Note: We tried different combinations of chopped meats and this combination was the overall fan favorite. But, I encourage you to play with different proportions of beef to turkey, or perhaps lamb or pork to find out what you like best. Sometimes it just depends what is available fresh at the market. I guarantee that any combination will taste delicious.

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