Black Bean Chili Gluten Free
|1 1/2 lbs DLM Natural Beef Ground Chuck|
|1 onion, peeled and chopped|
|3 cloves garlic, peeled and chopped|
|1 green pepper, finely diced|
|1 red bell pepper, finely diced|
|2 Tbsp Bob's Red Mill All Purpose Gluten Free Baking Flour|
|3 Tbsp DLM Chili Powder|
|2 Tbsp DLM Ground Cumin|
|2 tsp cocoa|
|2 tsp DLM Cayenne Pepper|
|1/4 cup tarragon vinegar|
|2 Tbsp strong brewed coffee|
|(1) 28-oz can DLM San Marzano Whole Peeled Tomatoes D.O.P., crushed|
|1/4 tsp salt|
|2 cups cooked black beans or canned black beans, drained and rinsed|
In a Dutch oven or deep skillet, cook the ground chuck until all the meat is browned. Add the onion, garlic, and peppers; sauté, stirring frequently, for 5 minutes.
Stir in the flour, chili powder, cumin, and cocoa. Cook over low heat, stirring frequently, for 3 minutes to cook the spices. Add the remaining ingredients, except the black beans, and bring to a boil over medium heat. Cover the pan and simmer the chili, stirring occasionally, for 40 to 45 minutes or until chili has thickened. Add the black beans, and cook for 5 additional minutes.
Note: The chili may be made in advance. It's actually better the second day! Serve chili with a tossed green salad, crackers, or DLM Artisan Bread!
Makes 10 servings