Autumn is my most favorite time of year. Dare I say, I like it just a little bit more than Christmas {insert gasp!}. I know, but the older I get the more my love for this season grows. The temperatures begin to drop as the leaves turn beautiful shades of red, yellow, orange and brown. Almost overnight I get to dig into my stash of sweaters and pull out my boots. I burn my “Harvest” Yankee Candle® and open up the windows to allow the crisp autumn air to softly blow through the house. I wrap myself up in a warm, fuzzy blanket and drink hot apple cider while watching the leaves drop one by one, catching on the wind and sailing around a bit before landing on the cold ground. Football games echo through the house on the weekends and yummy warm comfort food is laid out for all to enjoy.
One of my favorite fall comfort foods is chili! Not just any chili but Cincinati-style Skyline Chili! I brown the ground beef and dump all of the ingredients into the crockpot early in the morning. By game time, it’s ready and you better hurry because no matter how much I make, it always disappears fast! I took my mom’s recipe and condensed it down a bit to make it free of the top 8 allergens and added my spin to it.
The temperatures have finally started to drop here in Indianapolis and I made my first batch of chili this week. It’s an all-time favorite and this allergy free recipe gets gobbled up by my little men! Add a little Daiya® Cheddar Cheese shreds to the top and dig in!
This recipe is free of: dairy, soy, egg, gluten, wheat, fish, shell fish, peanuts and
tree nuts
- 1.5 lbs. Ground Beef, browned
- 4-5 cans Tomato Sauce
- 1 can Diced Tomatoes
- 3 TBS Dry Minced Onion {3/4 cup minced onion}
- 1.5 tsp. Garlic Powder
- 2 tsp. Chili Powder
- ½ tsp. Cumin
- 1 tsp. Paprika
- ½ tsp. Thyme
- ½ tsp. Red Pepper Flakes
- ¼ tsp. Rosemary Needles
- ¼ tsp. Marjoram
- ¼ tsp. Oregano
- ½ tsp. Cinnamon
- ¼ tsp. Ground Allspice
- ⅓ cup Sugar
- 12 Whole Cloves
- 15 Bay Leaves
- In a 4-quart crock pot, or dutch oven over medium low flame, add tomato sauce, diced tomatoes, minced onion, garlic powder, chili powder, cumin, paprika, thyme, red pepper flakes, rosemary needles, marjoram, oregano, cinnamon, ground allspice and sugar.
- Stir to incorporate all the spices. Cover and cook on low heat.
- In a large skillet, brown the ground beef until cooked through. Drain and add to crockpot {or dutch oven}. Stir to incorporate.
- In a piece of cheesecloth, place the whole cloves and bay leaves. Pull the corners together, keeping the cloves and bay leaves inside and tie the top together with baker's twine. Add the bag to the chili and submerge in chili mixture. {This makes it easy to remove when you're ready to serve so no one accidentally eats a clove or bay leaf.}
- Cook on low for 6-8 hours or on high for 4-6 hours.
- Add some shredded dairy-free, soy-free cheese to the top and enjoy.
**Allergy Alert**
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that include additional ingredients like soy.
Known Allergy Information (containing the major 8): None
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, soy, egg, peanut, tree nut, fish, shellfish and sesame).**