Saturday, September 30, 2017

Hot Damn Chili Gluten-Free

The best "Hot Damn Gluten-Free Chili" recipe on Earth. It's super easy to make and mouth watering delicious.


1 ½ - 2 lbs London Broil
1 Pkg. Black Peppercorn  marinade mix
½ cup ea. Habanero peppers and chopped onion
29 oz. can chopped tomato in juice
8 oz jar of Chinese Garlic Chili sauce
1 bottle of Mr & Mrs. T’s Bold and Spicy Bloody Mary mix
1 tube Wasabi (5-6 oz.)
1 can of Kidney beans: drained
Hot sauce, Onion powder, Garlic powder, chili powder and cumin to taste (There is no such thing as too much).


4-5 days in advance make the marinade - substituting hot sauce for the vinegar - and freeze the meat in the mix.

The night (or that morning) before cook off the meat, sauté the peppers and onion in olive oil till the onions are tender.  

Combine the meat, peppers and onions; add in the tomatoes and seasonings.  

Stir and add the Chili sauce and ¼ the Bloody Mary mix and the Wasabi.  

Stir till well blended.  

Simmer for at least 45 minutes, stirring occasionally, adding more Bloody Mary mix if the sauce gets too thick.

If doing this the night before remove from heat and cool, then refrigerate overnight 

An hour before serving warm up the chili adding more Mr. & Mrs. T’s if needed and the beans.  

Heat at least one hour over low heat stirring every five minutes. 

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