FIREHOUSE CHILI GLUTEN FREE ENJOY DAN:

                  FIREHOUSE CHILI GLUTEN FREE by CHEF DAN

Serves 12      (FOR ST. HUBERT'S SOUP KITCHEN)

INGREDIENTS:

2 tablespoon olive oil

2 pounds ground beef

2-pounds ground sausage

2 onions, chopped

1 bell pepper, chopped

4 garlic cloves, smashed

8 cups beef broth, homemade

2 tablespoon chili powder

1 tablespoon cumin, tarragon, cocoa powder, and instant coffee

1 teaspoon EACH dried oregano, and Italian seasoning

1 pound each dried kidney beans and navy beans

1 cup shredded cheese and Mexican sour cream

DIRECTIONS:

1.   Soak beans overnight covered in water.

2.   In a soup pot add olive over medium-high heat and when sizzling.

3.   Add onions, bell pepper, garlic, and sauté for 4-5 minutes.

4.   Add meat and cook over medium-heat until meat is no longer pink.

5.   Drain.

6.   Stir in beef broth and next 6 ingredients, bring to a boil.

7.   Reduce heat; cover and simmer for 2 hours or until flavors are well blended.

8.   Garnish with shredded cheese and Mexican sour cream.

ENJOY DAN:                                                                 HALLELUJAH!!