Memorial Day is this weekend which means barbecues, cookouts, and pot luck parties. Such functions can be so much fun but can also strike terror into the hearts of the gluten sensitive! What can you safety eat? How can I be polite and sa...
Memorial Day is this weekend which means barbecues, cookouts, and pot luck parties. Such functions can be so much fun but can also strike terror into the hearts of the gluten sensitive! What can you safety eat? How can I be polite and safe at the same time? Am I going to starve?!?
Ok, first of all, relax; it takes something like 4 – 6 weeks to starve to death so chances are you will not starve.
Secondly there are precautions you can take to ensure you will be able to safely eat.
Ask that your meat be grilled on foil instead of directly on the grill to avoid cross contamination.
Use only condiments that are in squeeze bottles so that you don’t run the risk of someone spreading a knife on their gluteny bun then putting it back in the jar filled with crumbs.
Pack a bag of gluten free crackers with you so that you can enjoy dips and cheeses. However if the cheese and dips are surrounded by gluten crackers and other dippers, stay clear.
Sometimes the one thing you figure will be no problem at all, like the meat, turns out to be gluten infested. I once went to a barbecue where the chicken was marinated in a sauce that contained gluten. Needless to say that day I partied it up on salad. Woo hoo. Not exactly the fun-filled meal I was looking forward to. Which led me to coming up with my final tip:
Bring something to share! It is not only polite but will ensure you have something safe to enjoy. Personally, I always bring a main dish and a dessert. Almost always there is a salad or veggie dish I can enjoy but even if there isn’t,with a main dish and dessert I am satisfied.
I love this hearty gluten free Chipotle Steak & White Bean Chili – even if all the meat on the BBQ is gluten infested you will still be able to enjoy some beef! This is a great dish to bring to a pot luck, it makes a lot, transports well, re-heats great and honestly, it tastes even better the next day so you can make it ahead if need be.
Here’s wishing you a fun and safe Memorial Day!
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Gluten Free Chipotle Steak and White Bean Chili Recipe
1 (12 ounce) bag Hurst Family Harvest Southwestern White Bean Chili mix
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
1 teaspoon chili powder
2 pounds beef round, cut into 1 inch pieces
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 – 2 tablespoons chipotle puree*
1 (14.5 ounce) can diced tomatoes, un-drained
6 cups water
Sour cream (or dairy free alternative)
Grated cheese (or dairy free alternative)
*create chipotle puree by blending a can of gluten free chipotle in adobo sauce in the blender until smooth. Store in a covered jar in the refrigerator for up to 6 months.
Reserve the flavor packet from the bag of beans, cover the beans with at least 2 inches of water and soak from 8 – 24 hours. Drain and rinse.
Combine the salt, pepper, and chili powder in a small bowl. Sprinkle the beef with the mixture, coating evenly.
Heat the oil over medium-high heat in a large stock pot or Dutch oven until hot. Add the beef in 2 batches, cooking each batch until browned on all sides (about 5 – 6 minutes per batch). Remove beef to a plate and reserve. Add the onion to the pan and cook until it softens and starts to brown, about 3 minutes. Add the garlic; cook for 30 seconds then stir in the reserved flavor packet, chipotle puree, canned tomatoes, and water. Bring to a boil, cover the pan, reduce to a simmer and cook for 1 hour. Remove the lid and continue to simmer for another 30 minutes or until the beef and beans are tender and the liquid has reduced down to the thickness you prefer. Taste and adjust seasoning with more salt, pepper, or chipotle if desired.
A gluten free recipe that serve 10 – 12
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