4 pounds ground meat (I used 2 pounds each of beef and turkey)
1 can (14-1/2 ounces) gf beef broth
2 medium onions, chopped
1 medium green pepper, chopped
4 cloves garlic, minced
3 cans (28 ounces each) stewed tomatoes, cut up
3 tablespoons chili powder
2 tablespoons ground cumin
1 tsp dried oregano
1 tablespoon parsley
4 cans (16 ounces each) kidney beans, rinsed and drained
1 tablespoon tarragon
2 tablespoons of olive oil
Instructions
In a Dutch oven, in olive oil cook onions and green peppers until slightly tender. Add meat and cook over medium heat until meat is no longer pink, drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until flavors are blended.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/01/26/firehouse-chili-gluten-free-recipe/