Smoky Two-Tone Chili

18
Victoria Meyers

By
@BeggarsBanquetFoodie

I wanted to introduce the thought here that all beans don't have to be flavored with ham. We had a smoked beef brisket the other day and when it was gone we had about 1/4 inch of beef fat and odd leftover pieces in the bottom of my best bean pot. Not wanting to give up that wonderful smoke flavor I decided to use it. "And not a drop was wasted..."

I forgot to add that this is GFCF

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
8 Hr 30 Min
Cook:
3 Hr

Ingredients

  • 1 c
    smoked beef brisket drippings
  • 1 c
    black beans
  • 1 c
    white beans or pinto beans
  • 2
    dried ancho chili peppers
  • 1 Tbsp
    salt
  • 1 lb
    80/20 ground chuck (lean meat to counter the extra fat)
  • 1/3 c
    organic brown rice flour
  • 1 medium
    onion
  • 1/2 medium
    green bell pepper
  • 1 Tbsp
    minced garlic
  • 2 Tbsp
    chili powder
  • 1 tsp
    cayenne pepper
  • 1 Tbsp
    cumin
  • 1 Tbsp
    olive oil (optional)
  • 7 oz
    can diced green chilis
  • 2 large
    tomatoes, diced (reserve one for garnish)
  • 1 large
    green avocado (garnish)
  • 1/2 c
    white cooking wine

How to Make Smoky Two-Tone Chili

Step-by-Step

  1. Soak beans overnight or about 6-8 hours in a 5 qt cooking pot with fat drippings salt and ancho chilis.
  2. Cook over medium heat about 2 1/2 to 3 hours or until bean skins are a bit loose and beans are nicely tender.
  3. In a hot cast iron skillet over medium-high heat, break up 1 pound of ground chuck, sprinkle about 1/3 cup of brown rice flour on top and brown.
  4. Dice onion, bell pepper and celery, add to skillet. Add minced garlic. Cook and Stir, breaking up meat and scraping bottom of skillet. Add spices. If the mixture becomes too dry or sticky add 1-2 tbsps of olive oil.
  5. Meanwhile, remove ancho chilis from beans and allow to cool a moment on your cutting board, discard stems. Slice the chilis in half legthwise, with bare hands remove any still hard pieces, seeds etc. Scrape the skins with a knife to remove the meat of the chili and add back to the pot. Discard anything hard. Add meat mixture from the skillet to the pot.
  6. Chop one large tomato, peel and de-seed if you like, and add this plus a medium can (7 oz) of diced green chilis to the pot. Cover and reduce heat to med-low and simmer an additional 25 minutes.
  7. Add white wine and cook another 5 minutes. Serve hot with chopped tomatoes and avocado garnish.
  8. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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