Chili with Cheesy Bread Sticks
This is a hearty family meal that is stick-to-your-ribs comforting. The breadsticks are a little messy to make but really make this meal special. We have it with a side salad and it feels like a meal worthy of a celebration.
Chili
- ½ Cup Agave sweetened ketchup
- 2 cans organic kidney beans, drained and rinsed
- 2 lbs organic hamburger
- 1 lg diced onion
- 1 tbsp olive oil
- 1 clove crushed garlic
- ½ cup white wine
- 1 diced red pepper
- ½ packet organic southwest taco seasoning
- 1 lg can diced tomatoes
- salt to taste
Heat the oil in a large Dutch oven, cook the onions, garlic and red peppers until tender. Add the white wine and let the vegetables cook in it until the liquid has reduced, about five minutes. Add the hamburger, break up in to small pieces and cook another three or four minutes, add taco seasoning. You might want to use the whole package depending on your spice preference, we like it mild. When hamburger is slightly browned, add ketchup, can of diced tomatoes, and the two cans of kidney beans. Let simmer on low for about 2 hours before serving. It is even better the next day!
Cheesy Bread Sticks
I used the Gluten Free Pantry French Bread and Pizza mix, which I made in the dough setting on my bread machine following the package directions, but using garlic salt instead of regular salt. The dough is very sticky, and I added 1 ½ cups grated very sharp cheddar reserving some to sprinkle on top. You have to cover your hands and the dough in olive oil and shape it in to four inch long by inch thick sticks and place on greased cookie sheet. Sprinkle with garlic salt and place extra cheese on top. Bake at 375 for about 15 minutes, or until they are golden brown. Serve hot with the chili and a salad. Guaranteed to get rave review
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