Gluten-Free Texas Roadhouse Chili
This recipe is a gluten-free version of the classic Texas Roadhouse Chili. The use of beef chuck, instead of ground beef, adds more flavor and texture to the chili. The combination of garlic, jalapenos, red onions, tomatoes and yellow or white onion give the chili a nice balance of flavors. The use of masa harina, a corn flour, instead of wheat flour, makes this recipe gluten-free.
The recipe is easy to make and can be done in under 2-3 hours. The beef chuck is cooked in a pot or Dutch oven with diced garlic, jalapenos, red onions, tomatoes and yellow or white onion, and then spiced with black pepper, brown sugar, chili powder, Italian seasoning blend, kosher salt, masa harina, smoked paprika and red pepper flakes. Water is added to cover the ingredients and the chili is simmered for 2-3 hours or until the beef is tender.
The chili is served hot and can be topped with your favorite toppings, such as shredded cheddar cheese, sour cream, and chopped green onions. This recipe can be easily customized to suit your taste. For example, you can add more or less red pepper flakes depending on your desired level of heat, or you can use different type of beans if you prefer.
In conclusion, Gluten-Free Texas Roadhouse Chili is a delicious and hearty recipe that is perfect for a cold day. It’s packed with flavor and easy to make, and it’s a perfect recipe to feed a crowd or to have leftovers. It’s also a perfect recipe to customize to your liking, making it a go-to recipe for gluten-free diets.
Ingredients:
4 lbs beef chuck, diced
2 tbsp garlic, minced
1/4 cup jalapenos, diced
2 (15 oz) cans kidney beans, drained and rinsed
1/2 cup red onions, diced
2 cups tomatoes, diced
1 cup yellow or white onion, diced
1/8 tsp black pepper
1 tbsp brown sugar
2 tsp chili powder
1 tbsp Italian seasoning blend
2 tsp kosher salt
2 tbsp masa harina
1 tbsp smoked paprika
1/8 tsp red pepper flakes
Instructions:
In a large pot or Dutch oven, brown the beef chuck over medium-high heat. Drain any excess grease.
Add minced garlic, diced jalapenos, diced red onions, diced tomatoes, and diced yellow or white onion to the pot. Cook until softened, about 2-3 minutes.
Stir in black pepper, brown sugar, chili powder, Italian seasoning blend, kosher salt, masa harina, smoked paprika, and red pepper flakes.
Add the kidney beans and enough water to cover the ingredients.
Bring the chili to a boil, then reduce heat and simmer for 2-3 hours or until the beef is tender.
Serve hot. Optional toppings: shredded cheddar cheese, sour cream, chopped green onions.