This is my favorite chili recipe right now. I had it first at a friends house that I was visiting. Her boyfriend Hamilton made it so I named it after him.
It was so good I couldn’t stop eating it. And then I realized it wasn’t gluten free. Gah! Not good for me. Needless to say, I didn’t feel so good for a minute but I got over it. And then as soon as I got home. I was determined to make it again.
Here’s my gluten-free rendition…
1 lb Ground Beef – grass-fed
1 lb Ground Turkey – organic
1 Tablespoon Chili seasoning (I use Savory Spice Shops mild)
2 Cloves Garlic – minced
1 Medium Onion – diced
1 Red Pepper – diced
1-2 Cans GF Beer – I like a stout
1 – 2 cups GF Elbow Noodles (I like Tinkyada)
28 ounces Canned Diced Tomatoes
- In a large pot, brown the ground beef & ground turkey with a little bit of salt.
- While the meat is browning, chop the vegetables.
- Add the Chili seasoning, garlic, onion & red pepper to the pot. Sauté until the onions are translucent.
- Add 1 can of beer, 1 cup noodles & tomatoes
- Cook on low all day or just until the noodles are cooked. You can always add more beer & noodles depending on how wet you like your chili & how many noodles you like in it. You can also add water if you don’t want to add anymore flavor but want it a bit more wet.