During this time of year, I get really homesick for snow, skiing and the big Utah mountains. Since we couldn't make it home for the holiday's this year because of our recent move, I thought I would bring Deer Valley to my home in NYC! And I'm using this rainy day here in NYC as an excuse to eat it all day! As most chili's, they improve over time. So the day after chili is cooked is usually prime time to eat it.
I was last out in DV this year in September and saw that they actually sell chili kits with all the spices and beans. AND IT'S GLUTEN FREEEEE! I believe they recently changed it to be gluten free, but it wasn't always. You can purchase a kit here or try this other recipe:
First prepare the beans if they are dry. Put in a bowl and soak for a couple hours in warm water. When done, boil for 1.5 hours and add a pinch of salt.
Cut and prep the onions, celery, red pepper and anaheim chili.
In a large saucepan, over high heat, melt HALF the butter. When melted, add the meat and cook until brown. Then remove the meat and set to the side. In large soup pot add the second half of the butter and cook the onions, celery, red pepper and chili with the garlic. Cook and stir until they get soft (about 5 minutes). Add the meat to the pot and add the oregano, flour, chili powder, cumin, coriander, salt and sugar. Then add in the chicken broth. Bring to a boil and add the frozen corn and creamed corn and mix for a minute. Cook until everything starts to boil and then add the cooked beans. Simmer on low for 25 minutes. When done, add 1-2 tablespoons of salt.
Best served when it's been chilled and reheated. Add sour cream, cheese and tortilla chips!
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree