Red and White Chili

¾ lb 94% lean ground beef
26oz beef broth
1 large onion, chopped
6 cloves garlic, minced
1½ Tbls chili powder
¼ cup ground cumin
1-28oz can RoTel
1-28oz can crushed tomatoes
1-28oz can chili beans
1-32oz can tomato juice
3-14.5oz cans great northern beans

Cook the ground beef in the beef broth, cooking until, about 1/2 cup of liquid remains. Add onions and garlic. Cook until no liquid remains.

Add the remaining ingredients.

Cook over low heat until quite thick, 2-3 hours.

Serve with gluten free Potato-Cornmeal bread.


Potato and Cornmeal Bread*

¼ cup butter, softened
¼ cup sugar
5 egg whites
¾ cup plain yogurt
1¼ cups potato starch
¾ cup cornmeal
1 Tbls baking powder
1½ tsp baking soda
1 tsp salt
1 Tbls xanthan gum
1½ Tbls apple cider vinegar

Preheat oven to 350*F. Lightly grease a medium loaf pan.

In a medium bowl, combine all dry ingredients.

In a large bowl, cream butter and sugar.

Add the egg whites and beat until very foamy. Beat in the yogurt and apple cider vinegar.

Add the dry ingredients. Mix until combined.

Pour into prepared pan and bake for 40-45 minutes.


*This recipe comes from Roben Ryberg's You Won'te Believe It's Gluten-Free! (2008). It is the multigrain loaf found on page 81.