This chili is gluten-free adaptable- please see the tips below the recipe…
Yield: 15 servings
Prep Time: 25 min + soaking time
Cook Time: 3 hrs
This recipe was a first place winner in a chili contest!
3 cups dry pinto beans
3 cups dry black beans
3 cups dry kidney beans
2 pounds ground beef
2 pounds hot Italian sausage
Two 64-ounce cans chicken broth
Three 6-ounce cans tomato paste
2 tablespoons ground cumin
2 tablespoons ground chili powder
1/2 cup sherry
1 small can diced jalapeños, squeezed dry
2 medium green bell peppers, seeded and chopped
2 medium red bell peppers, seeded and chopped
1/2 medium yellow onion, chopped
1/2 medium red onion, chopped
3 large cloves garlic, minced
salt and ground black pepper to taste
1. Cover dry beans with water and soak for 24 hours. Change the water 1 time about 12 hours after the soaking process begins.
2. Brown ground beef and sausage and set aside.
3. Pour chicken broth into a large pot. Add all remaining ingredients. Simmer, covered for 3 hours. Taste and season with salt and pepper, as needed.
*If you are preparing this recipe as gluten-free, just be sure to use brands of beans and chicken broth that are known to be GF.