Brrr....it's cold outside!
Must be time for
This is seriously the best chili.
In fact it's award-winning!
(Not by me. Remember Shunae? Yep, she's the one who shared with us the Little Cherry Cheesecakes...
Well, Shunae gave me the recipe, and she was the one who won the big award for Best Tasting Chili at our church chili-cookoff. And that's sayin' somethin', if you know what I mean.)
The original recipe calls for 1 cube, yes an entire cube of butter. I have "lightened" it and I think that it still tastes great. So if you are feeling like living on the edge (yes, the edge of a heart attack) go ahead throw that whole cube in.
So I hope you enjoy this spicy, chunky chili as much as we do. It's a winter staple at our house.
Gluten Free Texas Chili
1 lb hamburger
1 medium onion, diced
1 16 oz can kidney beans, drained and rinsed
1 16oz can chili beans (read ingredients to be sure it's GF, I found the Bush's brand to be great!)
1 green pepper, diced
2 16 oz cans diced tomatoes
1 beef bullion cube
3 T. butter
1 T. cumin
1 T. chili powder
1 t. salt
1/2 t. black pepper
Cook hamburger in a soup pot until no longer pink. Drain off excess grease. Place hamburger back in pot.
Combine all the other ingredients in the pot. Cook over low heat for 1-2 hours stirring occasionally to keep from scorching.