gluten-free eats

I could have sworn I'd posted this before, but maybe not! I'm sneaking it in for the last days of the comfort food prompt. We make it every winter, and it's so warm and nourishing and good.

The quantities here make about two gallons of chili. Do not double this recipe, even when cooking to fill the freezer. Two gallons is a lot! Make sure you have a big enough pot, or reduce the recipe as needed.

I'd put the heat rating at about 1.5 chili peppers out of 5. You can adjust the heat level by changing the quantities of jalapeño, red pepper flakes, or urfa biber (a smoky Turkish pepper). If you don't happen to have urfa biber handy (though you should because it's delicious), you can omit it, or add more red pepper flakes instead.

If you don't eat pork, you can make this with turkey bacon, but you'll need to add some oil to make up for the loss of the bacon fat.

Ingredients

1 pound bacon, cut into 1/2-inch pieces
4 medium or 3 large red onions, chopped fine
2 red bell peppers, cut into 1/2-inch cubes
3–4 jalapeño peppers, chopped fine
1/2 cup chili powder
2 Tbps ground cumin
4 tsp ground coriander
2 tsp red pepper flakes
1 tsp urfa biber
2 teaspoons dried oregano, or 2 Tbsp minced fresh oregano
3–4 Tbsp lime juice
4 pounds ground turkey or beef
4 cans (16 ounces each) black beans, drained and rinsed
3 cans (28 ounces each) crushed tomatoes (ideally fire-roasted, but any will do)

Garnishes (put here so you remember to add them to your shopping list): lime wedges, shredded cheese, sour cream, guacamole, chips, etc.

( Instructions )