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Thursday, January 10, 2013

Gluten Free/Casein Free Chili

Makes about 10 servings.

2 lbs ground hamburger
1- 16oz can of Organic Tomato sauce
2- 16oz cans of Organic Kidney beans
1 Medium yellow onion
1 box (Sam Mills 16oz) corn pasta in elbow macaroni or penne pasta or rice pasta in elbow or penne
1 box of Carrol Shelby’s Chili Kit Fix it Hot or Mild (Mild is what I use)
2- 16oz cans of water
Cooking Instructions
  1. Brown ground beef in large skillet, drain fat.
  2. Add tomato sauce, beans, water, spice packet, salt packet, & onion (To Fix it Mild, omit cayenne pepper.)
  3. Bowl noodles separate as directed on pasta package. Add to chili mixture while simmering.
  4. Cover and simmer for an hour. For thicker chili or hotter chili, use the cooking instructions on the Carroll Shelby’s recipe located on the back of the box.
Recipe from Cyndi Burns.


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