chop large onion, green pepper, and garlic. add to pot with a couple "rounds around the pot" of evoo. cook until the veggies start getting tender and onions translucent... careful not to burn the garlic. add fresh meat of your choice. i added ground turkey, about a pound or so. while cooking, dump your seasonings. get creative! my personal favorites (about a tbls a piece) are: cumin, brown sugar, paprika, oregano, basil, and a pinch or so of salt and pepper. if you like yours a bit spicy (my reflux can't handle it) add a pinch or more of crushed red pepper. brown your meat and let your spices sink in. other good add ins are a cup of red wine and some lemon/lime juice to taste. after your meat is browned, time to add your beans (don't forget to rinse them!). i use a can of red beans (kidney), garbanzo beans (chick peas), and black beans. stir in well. add tomatoes. i use diced, stewed (pat's fave), and rotel (or a bottle of salsa, which ever is available in my cabinet at the time). stir well. let simmer for at least 30 minutes to let all your flavors sink in. i usually throw in a bay leaf and/or a couple stalks of celery (remove later) to add in more flavor as the chili simmers. let simmer well before you adjust your consistency. closer to time of serving, if you find your chili is too thick, add a cup or so of water or chicken/beef broth (be careful that it's glutie-friendly), and return to a simmer. if your chili is not thick enough, add another can of tomatoes or beans as you like. it's your chili! serve up well with gluten-free sour cream, fresh cut cilantro, and shredded mexican cheese (i can't eat this, but pat LOVES his cheeses).
note: to add more mexican flair, feel free to add corn when you add your beans. i cannot eat corn, therefore i left it out of this recipe.
