This is the easiest, fastest, and tastiest chili recipe that I have come across, that also seems to impress every time! Bonus? It is gluten free!
Who said chili has to be an all day affair? Not this girl, and not this recipe! I found this recipe in a newspaper almost 18 years ago during football season. I had never made chili before, because I had always heard/read that it was a time consuming process. (Washing and soaking dried beans?) This recipe claimed otherwise, and appeared so simple. I set out to make it for our next football gathering. It was a hit. Soon after, it became a frequently requested dish for events. I didn’t mind! This recipe is inexpensive to make and can be scaled up to make plenty for a large crowd. Meanwhile, I look like a superstar who has slaved over a hot stove making batches of chili! I have even modified it a bit if I’m extra short on time and need it to be hot for an extended period of time by cooking it in a crock pot. This is truly a versatile chili recipe. Make no mistake, this is not just an Autumn or Winter meal. This dish is perfect to serve up any time of the year.
Now maybe I will get some comments on how I serve my chili. We serve ours over rice, with cheddar cheese, and a dollop of sour cream. To some people, serving it this way is chili blasphemy. And for that, I’m sorry if the pictures offend your palate and taste buds. This just happens to be how we love to enjoy our chili. For this particular meal, I also served and mixed up a box of gluten free cornbread mix. Surprisingly, it had a wonderful taste and wasn’t overly dense. I used Krusteaz Gluten Free Honey Cornbread Mix. For the rice, I went simple again and used Success Boil in Bag White Rice.