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The GFCF Recipe Experience: Slow-cooked Chili with GFCF Saltine Crackers

Posted Mar 31 2010 6:33am
Chili is one of those foods that my kids have wanted to try but I never attempted to make it - until this past weekend. This is a mild version as my kids do not like things too spicy, but it can be easily, as Emeril would say, kicked up a notch.

For me, chili needs some sort of a cracker as an accompaniment. Saltines were what I used to eat with chili growing up. In fact saltines were a favorite after school treat with peanut butter and a glass of milk. I found this GF saltine cracker recipe and adapted it to make it GFCF. Much like the chili, these crackers can be easily kicked up by topping with various herbs and spices.

The end result was a fantastic meal for a rainy day. Or any day for that matter.


GFCF SLOW-COOKED CHILI WITH SALTINE CRACKERS
A GFCF Experience Adaptation



Ingredients - Chili

2 lbs. ground beef
1 onion, diced fine
3 stalks celery, diced fine
1 green pepper, diced fine
2 14 oz. cans crushed tomatoes
2 14 oz. cans red kidney beans, drained
1 6 oz. can tomato paste
1 tbsp salt
1 tbsp chili powder
1/2 cup water
1/2 cup red wine

Ingredients - Saltine Crackers

4 cups GF all purpose flour
1/2 tbsp baking powder
3/4 cup shortening ( I used Earthbalance buttery sticks)
1/3 cup CF milk
1 cup water
salt



Brown the ground beef over medium heat. Drain, and place in a large crock pot.

Add the remaining chili ingredients to the crock pot and stir to combine. Cover and cook on low for 8 hours, stirring every couple of hours.


Meanwhile, preheat the oven to 375°.

Using a stand mixer, combine the flour and baking powder. Add the shortening and combine until a coarse mixture is obtained. Add in the liquids and mix until a dough is formed.

Roll the dough out into a very thin (1/8") sheet. Cut out squares (or whatever shape you want) and place on a cookie sheet lined with parchment paper. Prick each cracker 4 to 5 times with a fork (I find it is easier to prick the dough before cutting the crackers out). Sprinkle the tops with salt (and whatever herbs and spices you choose).

Bake at 375° for 8 to 12 minutes or until the crackers start to brown. Let stand on the cookie sheet for a few minutes before transferring to a wire rack to cool.


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