Fall Gluten Free Chili and Cornbread
Rainy Day Chili
From Susan Fox
24/7 MOMS Family Living Editor
½ lb. ground beef
½ lb. ground sausage
1 onion chopped
Brown meat, add onion (my family hates onions, but you’ve got to have the flavor so I pulverize them in the food processor) then garlic, be sure not to burn garlic. Drain fat. Pour into large stock pot.
2 - 28 oz. cans crushed tomatoes
1 can black beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can white beans, drained
6 Tbsp. chili powder
3 tsp. ground cumin
2 Tbsp. unsweetened cocoa powder
2 tsp. salt
2 tsp. sugar
1 cup of water, as desired. I add very little as we like it thick
Simmer on medium heat for 2 or more hours, stirring occasionally.
GLUTEN FREE CORNBREAD
1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs (I used jumbo sized eggs that my husband bought =)
1 cup milk
1/4 cup melted butter
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.
This is a very basic sweet dessert type cornbread. Add a teaspoon of xantham gum if you wish! I have made it without (obviously) in a pinch!
Note: I did add the xantham gum. I used 3 Tbsp. of sugar. This recipe turned out perfect and everyone loved it!