Get ready for Fall with this gluten-free recipe for chili!
In a soup pot, add the ground beef and onion. Over medium heat saute until the meat is browned and the onion is translucent. Drain well. Add the tomatoes, kidney beans, celery, sugar and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring frequently. Uncover and add water to desired consistency. Stir in cornmeal. Cook for at least 10 minutes more to allow the flavors to blend. Ladle into warmed bowls and garnish with jalapeno peppers, if desired. Serve immediately.
Originally posted on mayoclinic.org.
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