| Gluten-free is more than a diet it's a Lifestyle! |
2 lbs ground beef (chuck)
1 large onion, chopped
2 to 3 cloves garlic, chopped
1 can 29 oz whole tomatoes
1 can 8 oz tomato sauce
2 -3 stalks celery, finely chopped
3 tablespoons chili powder
1 large onion, chopped
2 to 3 cloves garlic, chopped
1 can 29 oz whole tomatoes
1 can 8 oz tomato sauce
2 -3 stalks celery, finely chopped
3 tablespoons chili powder
Gluten-free LIFESTYLE glutenfree-lifestyle.com 2008 All rights reserved.
St. Charles IL
UNITED STATES
dt@glutenfree-lifestyle.com
St. Charles IL
UNITED STATES
dt@glutenfree-lifestyle.com
| Gluten-free LIFESTYLE glutenfree-lifestyle.com |
MAMA T'S CHILI
1 to 2 tsp salt
1 tsp sugar
1 tsp Worcestershire sauce
1/2 to 1 tsp ground red pepper
1 can 15.5 oz light red kidney beans, drained
brown rice elbow pasta
Romano or Parmesan Cheese, shredded
1 tsp sugar
1 tsp Worcestershire sauce
1/2 to 1 tsp ground red pepper
1 can 15.5 oz light red kidney beans, drained
brown rice elbow pasta
Romano or Parmesan Cheese, shredded
Cook ground beef and onion in large sauce pan. Stir in garlic when onion is tender.
When hamburger is light brown, drain.
Add whole tomatoes (breaking them up as you add them to pan). Stir in tomato
sauce, celery, chili powder, salt, sugar, Worcestershire sauce and ground red
pepper.
Cover and simmer for 45 minutes to 1 hour stirring occasionally. Stir in drained
kidney beans. Continue cooking 30 minutes longer.
Serve over brown rice elbow shaped pasta. Sprinkle with cheese.
When hamburger is light brown, drain.
Add whole tomatoes (breaking them up as you add them to pan). Stir in tomato
sauce, celery, chili powder, salt, sugar, Worcestershire sauce and ground red
pepper.
Cover and simmer for 45 minutes to 1 hour stirring occasionally. Stir in drained
kidney beans. Continue cooking 30 minutes longer.
Serve over brown rice elbow shaped pasta. Sprinkle with cheese.
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