After a long ride through the Black Forest, my body needs more than just a quick snack—it needs real recovery fuel. This Chili con Carne is my go-to. It’s a dish I’ve perfected to be 100% Celiac-safe for my family, using a deep, dark secret that turns a simple family meal into a professional-grade feast.
The Nutrition Behind the Bowl
- Rinsed Beans for Digestion: I rinse the kidney beans until the water runs clear. It removes the starchy “gunk” that causes bloating—crucial for my son’s sensitive Celiac gut and my own comfort during a long ride. You get the B-vitamins and fiber without the digestive “noise.”
- Beef for Growth & Recovery: 1kg of beef provides a massive dose of Heme-Iron. It’s the easiest form of iron for growing bodies to absorb and essential for keeping my oxygen levels up on Black Forest climbs. It’s fuel for muscle repair and kid-sized energy.
- Dark Chocolate for Depth: 85% cocoa isn’t for sweetness; it’s for antioxidants and chemistry. It fights inflammation after training and cuts the tomato acidity, creating a smooth, rich sauce the kids love and a professional finish I’m proud to serve.
High-Performance Gluten-Free Chili
A high-protein, gluten-free chili designed for athlete recovery. Featuring 1kg of beef, nutrient-dense bell peppers, and 85% dark chocolate for a rich mahogany finish. Meticulously rinsed beans ensure easy digestion for sensitive Celiac guts.
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Ingredients
- 1 kg Ground Beef
- 2 Large Onions
- 2 tbsp Olive Oil
- 1 Large Bell Pepper (red)
- 1 Can Diced Tomatoes (400-500g)
- 1 Can Passata (400-500g)
- 25-30 g
Dark Chocolate (85%) Buy the 85% Chocolate here - 1 Beef Broth (Knorr)
Buy the Knorr Broth here
Spices: 1 tbsp Smoked Paprika, 1 tbsp Sweet Paprika, 1 tsp Chili Flakes, Salt & Pepper. (If for children, you might want to reduce the hot spices)
We eat our chili with sour cream, shredded chese (cheddar mix), tortilla chips and I add more spices as per my liking
Instructions
- Sauté the Onions Peel and dice the onions. Heat the olive oil in a large pot or deep frying pan. Add the onions. Pro Tip: I add the salt and pepper here; it distributes more evenly and helps the onions sweat. Sauté for 2–3 minutes over gentle heat until translucent.
- Brown the Beef Turn up the heat slightly and add the ground beef. Brown thoroughly. Aim for a gentle crust on the meat—this is where the deep, savory flavors develop. Be careful not to burn it.
- The Tomato BaseStir in the diced tomatoes and the passata. Add your spices (beef broth, smoked paprika, sweet paprika, and chili flakes) now so they can infuse into the sauce as it begins to simmer.
- The "Clean" Bean Prep There is a debate about whether to rinse beans, but for a Celiac-safe kitchen, I always rinse them. Removing that "starchy gunk" makes the dish much lighter on the stomach and easier to digest after a long workout.
- Add the Bell Pepper Rinse and cut the bell pepper into small chunks or strips, depending on your preference. Add them to the pan. I add them later in the process to keep a bit of texture and freshness.
- The Secret Ingredient: Dark Chocolate Carefully chop the dark chocolate into small pieces. Technique Tip: I use a large chef’s knife, keeping the tip on the board and using the heel of the blade to chip the chocolate safely. Add the chocolate to the simmering pan and stir until melted and glossy.
- The Final Simmer Let the chili simmer for another 15–20 minutes. By now, you should be at about 45 minutes of total cooking time, allowing all those flavors to marry together.
- Serve and Fuel Up Prepare your toppings: sour cream, shredded cheese, and gluten-free tortilla chips. Add extra chili flakes if you like more heat. Guten Appetit!
