I love chili. I mean, I could eat it every damn day.
Add some cornbread made in a cast-iron skillet and I'm there.
I have, of course, my own favorite chili recipe, as I'm certain most aficionados do, but I'm always game for trying new ones. That's why when the Grand Central District Association asked if I'd judge Saturday's 13th annual cook-off in St. Petersburg, I couldn't hop on board fast enough.
There was a little concern — both on my part and that of the GCDA, the group that organizes the event — about gluten in the competing chili entries, and my celiac. They assured me they'd ask the participants to note if their chili contained gluten, but also reminded me (as if I needed reminding) that not everyone understands the pervasiveness of gluten.
Luckily, I've got a primer for those folks with that friend — someone who has celiac, Hashimoto's (or another immune disorder), or a disinclination to eat gluten for whatever reason.
Here's a quick list of sneaky ingredients that may end up in what you'd normally assume is a gluten-free meal:
Worcestershire. French's and a few other brands are gluten-free, yet many are not.
Soy sauce. Most soy sauces use wheat as a filler. Tamari makes a GF one that tastes no different.
Broth. Right, I get it. While it's supposed to be broth, not wheat, some companies shockingly save money by using wheat as filler (just like soy sauce).
Mustard. Hey, I wouldn't put it in chili. I also don't put soy sauce in my chili, though I've seen stranger things. Yellow mustard often includes wheat.
Mole. One of the most unusual chili recipes I've ever tasted had chocolate mole in it. I'm sure someone will do this at the cook-off, but unless the contender can tell me the sauce isn't thickened with flour, as the majority are (this is getting depressing), I can't try it.
Chili powder. Not always, but sometimes. Sigh.
Beer. Because the best chilis often have this in them.
So, you know, be careful out there.
You can do a bit of damage with chili — and not by making it too spicy.
This article appears in Mar 1-8, 2018.