Celiac.com 07/24/2024 – Chili con carne, a beloved staple of Tex-Mex cuisine, has roots deeply embedded in the culinary traditions of the American Southwest. Originating in the 19th century, this hearty dish was first popularized by the “Chili Queens” of San Antonio, who served up bowls of spicy, meat-filled chili at public gatherings and festivals. Over the years, chili con carne evolved, incorporating a variety of ingredients and spices influenced by Mexican, Native American, and Spanish cooking. Today, it stands as a symbol of comfort and warmth, bringing together a rich tapestry of flavors that tell the story of its diverse heritage, and it’s usually naturally gluten-free.

This Spicy Smoky Chili con Carne recipe captures the essence of its historical roots while adding a modern twist. The combination of ground beef and beef chuck provides a robust texture, while the blend of smoked paprika, cumin, and a touch of cocoa powder creates a depth of flavor that is both complex and satisfying. The addition of liquid smoke and apple cider vinegar adds a unique smoky tang, enhancing the chili’s overall profile. Perfect for a cozy family dinner or a lively gathering with friends, this dish promises to deliver a memorable and comforting culinary experience.

Spicy Smoky Gluten-Free Chili con Carne Recipe

Ingredients:

1 pound ground beef

1 pound beef chuck, cut into small cubes

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 jalapeño peppers, finely chopped (seeds removed for less heat)

1 red bell pepper, diced

1 yellow bell pepper, diced

2 cans (14.5 ounces each) diced tomatoes

1 can (15 ounces) tomato sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) kidney beans, drained and rinsed

1 cup beef broth

1 tablespoon tomato paste

2 tablespoons chili powder

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon cocoa powder

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper (optional, for extra heat)

2 teaspoons brown sugar

1 tablespoon apple cider vinegar

1 teaspoon liquid smoke

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Shredded cheddar cheese (for serving)

Lime wedges (for serving)

Instructions:

Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and beef chuck, cooking until browned. Remove the meat with a slotted spoon and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, jalapeños, red bell pepper, and yellow bell pepper, and cook for another 5 minutes until softened.

Add the Liquids and Beans: Stir in the diced tomatoes, tomato sauce, black beans, kidney beans, beef broth, and tomato paste. Return the browned meat to the pot and stir well.

Season the Chili: Add the chili powder, smoked paprika, cumin, oregano, coriander, cocoa powder, salt, black pepper, cayenne pepper (if using), and brown sugar. Stir to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.

Finish the Chili: About 15 minutes before serving, stir in the apple cider vinegar and liquid smoke. Adjust seasoning with more salt and pepper if needed.

Serve: Ladle the chili into bowls and garnish with chopped cilantro. Serve with a dollop of sour cream, shredded cheddar cheese, and a wedge of lime on the side.

Enjoy your hearty and flavorful Spicy Smoky Chili con Carne!



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