Charcuterie Chili (Edit recipe)

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Could chili be any more fun? Charcuterie Chili is as fun to eat as it is to serve for a casual gathering. This mouthwatering, mildly-spiced gluten-free, dairy-free, egg-free & nut-free beef chili is made with US Wellness Meats 85% lean grass-fed ground beef. Accented with subtle sweet notes from dried apricots, black grapes and a semi-sweet red wine blend, this charcuterie-inspired chili, topped with a dreamy (and dairy-free) provolone cheese sauce, is so texture-rich, colorful, flavorful and FUN!

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, Medium size; peeled + chopped
1 lb US Wellness Meats Ground Beef (85% Lean), Thawed
2 tsp Kosher Salt, Divided use
2 tsp Chili Powder
1 tsp Ground Cumin
6 cloves Garlic, Peeled + chopped
0.5 cup Dried Apricots, Chopped; plus additional as garnish
1 cup Black Seedless Grapes, Quartered; plus additional quartered grapes as garnish
28 oz Crushed Tomatoes, One 28oz can
15.5 oz Cannellini Beans (canned), Drained + rinsed
0.25 cup Red Wine Blend, Semi-Sweet
1 Tbsp Plant Based Butter, To make dairy-free
1 Tbsp Gluten Free Flour
2 cups Dairy Free Whipping Cream, Warmed in microwave
10 pieces Dairy-Free Provolone Slices
4 pieces Uncured Salami, Or Italian Dry-Cured Salami; as garnish
4 pieces Prosciutto, 4 slices; as garnish
8 whole Organic Raspberries, As garnish
16 whole Gluten Free Table Crackers, Or your choice of salted crackers
2 Tbsp Green Onion (Scallion), Sliced; as garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil to 6-8 quart instant pot to coat bottom. Select Sauté mode for 5 minutes. Add onions & ground beef, using spatula to break up beef into smaller pieces until almost cooked through (if your instant pot does not have a sauté mode, add olive oil to large nonstick skillet over medium heat on cooktop then add onions & ground beef; break up into smaller pieces until almost cooked through).
Turn off Sauté mode. Add 1.5 Tsp kosher salt, chili powder, cumin, garlic, apricots, grapes, crushed tomatoes & cannellini beans to instant pot; stir to combine.
Add semi-sweet red wine blend; do not stir.
Close instant pot lid. Select Pressure Cook setting, then select Chili setting (10 minutes) or Custom setting for 10 minutes.
To make provolone cheese sauce, melt butter in medium saucepan over medium heat. Whisk in gluten-free flour; cook 1 minute. Gradually whisk in warmed whipping cream; whisk constantly until thickened, about 6 to 8 minutes. remove sauce pan from heat. Whisk in chopped provolone cheese until combined, then whisk in remaining 1/2 Tsp kosher salt.
To serve, ladle chili into 4 bowls. Spoon cheese sauce over chili. Garnish with salami, prosciutto, dried apricots, quartered black grapes, fresh raspberries, crackers & sliced green onions. Serve immediately. Makes 4 servings, unless serving as an appetizer in smaller bowls or ramekins.

Notes

Delicious served with glasses of chilled semi-sweet red wine (optional). The dairy-free cheese sauce can be omitted to make this a lighter meal. Or you can substitute desired amount of grated dairy-free cheese in place of the cheese sauce.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1380
Fat:	92 g
Carbohydrates:	74 g
Protein:	53 g
Cholesterol:	154 g
Sodium:	2149 mg
Fiber:	20 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.