I love Chili. More so, I love Gameday. It’s hard to be an Alabama alumni and not view fall as the best season of the year. Sure, it eventually leads to Christmas and the New Year, but before the winter holidays there is College Football. This Saturday marks the start of the season as Alabama takes on West Virginia. To kickoff the amazingness that is SEC football, I’m sharing with you some favorite themed posts this week, starting with today’s Gameday Gluten-Free Chili!
This is also The Beau’s all-time favorite recipe of mine. Unfortunately for him, I do not make it often. I try to reserve it for only Alabama Football games or various Navy football tailgating events–my second, though oldest, football love! This recipe is the best for big groups, but you can also serve it and freeze half for meals down the road.
It’s taken me a few years to perfect this recipe, but I’ve finally gotten it down. This year may even be the year I enter it again in my prep school’s annual Chili Cook-off during the alumni homecoming activities. Now that I’ve truly perfected some of the ingredients, I may just have a winner!
Serves 8-10 | Print Recipe
- 8-12 oz white wine**
- 12 oz free-range organic chicken broth
- 1 tbsp olive oil
- 1-1/2 tsp ground cumin
- 1 tsp raw cane sugar
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp fresh ground black pepper
- 1 tsp kosher salt
- 1 tsp dried basil
- 1 tsp Mexican chili powder
- 1 tsp Chipotle chili powder
- 2 tsp Chipotle Tabasco
- 1 tbsp oregano
- 1 tbsp fresh garlic, minced
- 1 tbsp Worcestershire sauce
- 1 dried bay leaf
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 ears of fresh corn, sliced off the cob
- 1 sweet onion, diced
- 2 jalapeños, sliced
- 1 can organic tomato paste
- 1 28 oz can organic diced tomatoes
- 2 14-1/2 oz cans of chili-style diced tomatoes
- 1 can organic kidney beans
- 1 can organic black beans
- 1 15 oz can chili beans in spicy sauce
- 1 package of Andouille Sausage
- 1 lb. free-range chicken breasts
Start by boiling the whole chicken breasts in a medium pot over medium heat for approximately 30 minutes. Remove chicken from the pot and allow to rest on a plate.
In a large pot heat the olive oil and cumin over medium heat for about one minute. Add the onion, garlic, bell peppers, corn and jalapeños. Cook for 10 minutes.
Carefully tear each chicken breast apart so that it shreds into small pieces. Once completely shredded, add to the large pot with the chili powders and all spices, including the sugar, tabasco and Worcestershire sauce. Continue cooking until the chicken is seared, approximately 5 minutes.
Add the tomatoes, wine, beans and Andouille sausage. Cover and let simmer for two hours, stirring occasionally.
Top with a dollop of sour cream and a sprinkling of cheddar cheese! Serve along side a warm piece of corn bread.
*Gluten-Free *High Fructose Corn Syrup-Free
**For a more festive alternative, substitute the white wine with your favorite craft beer. I do not recommend substituting gluten-free beer for the wine as most gluten-free beers contain corn syrup