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This is hands down the best gluten-free chili recipe. It makes the perfect hearty bowl of gluten-free soup to warm up!
This gluten-free chili recipe has been one of my go-to recipes for years. This is my tried and true chili recipe that I've made for not only my family but also many chili cook-offs. Let's just say the Army likes their chili competitions at holiday parties, haha.
Chili is just one of those recipes that are so easy to make; anyone can do it. I promise, even if you hate cooking, you can make this gluten-free chili, and everyone you make it for will be going back for more.
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Ingredients.
- Ground Beef
- Stew Meat
- Onion
- Green Bell Pepper
- Jalapeno
- Crushed Tomatoes
- Tomato Sauce
- Tomato Paste
- Red Kidney Beans
- Avocado Oil
- Beef Stock
- Spices
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Ingredient notes and substitutions.
- Stew meat. - You can find already cut packages of stew meat in the meat section of the store. If you can't find it or just want more, you can cut a beef roast. Just make sure to cut it into small enough pieces that it won't take a long time to cook.
- Ground beef - You can use whatever kind you prefer. If you choose ground beef with higher fat content, then I suggest draining excess fat before adding the vegetables. This way, you don't end up with greasy chili.
- Jalapeno - One jalapeno won't add a whole lot of heat to your chili. If you want more heat, you can add more. You can also leave the jalapeno seeds for more heat as well. If you don't want any heat, you can leave it out.
- Kidney beans. - I prefer the taste and texture of red kidney beans in this gluten-free chili recipe. You can use whatever beans you like. Just be sure to drain and rinse your beans unless you are using already seasoned chili beans. Note: since we are using canned beans, it's important to make sure to read your labels to ensure your beans are gluten-free.
- Beef stock. - I find beef stock yields the most flavor in chili. You can also substitute it for chicken or vegetable stock if you prefer. Make sure to read the label on the beef stock since not all beef stock is gluten-free.
- Spices. - No prepackaged spices here. We are going to make our own delicious gluten-free chili seasoning with simple spices since not all chili seasoning packets are gluten-free.
Steps.
- Sear the stew meat.
- Brown the ground beef.
- Saute the vegetables with the ground beef.
- Add the stew meat back to the pot.
- Stir in the remaining ingredients.
- Bring the chili to a boil and then reduce and let it simmer until the meat is tender and the chili has thickened.
Alternate cooking methods.
I find it quick and easy to make this chili recipe on the stove, but that's not the only way you can do it.
- Crockpot. - You can make this gluten-free chili in the crockpot. I do suggest searing and cooking the ground beef on the stove and then just adding it and the remaining ingredients to the crockpot. You can let this chili cook on low for 6-8 hours or on high for 3-4 hours in the crockpot.
- Instant pot. - Use the saute feature to sear and cook the meat until it's browned. Add the vegetables and continue to cook till softened. Then add the remaining ingredients. Use manual or high pressure and cook the chili for 15 minutes. Use a natural release.
Make it your own.
- Switch the meat. - I have a friend of mine who switches the beef in this recipe for venison and says it's delicious. You could also use elk, bison, or even ground turkey or chicken.
- Add gluten-free beer. - Beer is a popular ingredient in chili. I purposely left it out of his recipe because finding a good gluten-free beer isn't that easy. But if you have one you love, feel free to switch out the beef stock for the beer for more flavor.
- Make it sweeter. - If you like your chili a little on the sweeter side, add a few tablespoons of brown sugar to cut the acidity of the tomatoes.
- More spice. - If you want to make this gluten-free chili spicier, just add an additional jalapeno. If that doesn't add enough spice, stir in a little cayenne or red pepper flakes with the rest of the spices.
Tips and tricks.
- If your chili is still watery after cooking. - Remove about a cup of liquid from the pot. Mix about ¼ of a cup of arrowroot or cornstarch into the liquid to make a slurry. Add the liquid back to the pot. Turn up the heat a little bit to bring the chili to a simmer, and let it cook, stirring occasionally, till the desired thickness has been achieved.
- Let it go slow. - Because this gluten-free chili recipe uses very simple ingredients, you're going to get the best flavor by letting it cook low and slow. While it's delicious after a little bit of time, it's even better after longer.
- If you are using a slow cooker, DO NOT add the beans with everything else. - Beans in the slow cooker can become mushy as it cooks. I suggest waiting till the chili is almost done and then adding the beans to prevent this from happening.
Make ahead.
Since chili only gets better as it sits, it makes the perfect gluten-free make-ahead dinner for busy nights or even to enjoy at your next football party.
Storing.
- Leftover chili can be stored in an airtight container in the fridge for 4-5 days.
- If you want to store it longer than that, you can freeze it for up to 3-4 months. Let it defrost in the fridge overnight.
- To reheat chili, you can either warm it up on the stove or in the microwave until warmed through.
Serving suggestions.
When it comes to serving this gluten-free chili, I prefer to keep it simple with a side of my gluten-free cornbread and a little honey butter.
Gluten-free chili toppings.
There is no right or wrong way to top a bowl of chili. Here are some of my family's favorites.
- Cheese
- Sour cream
- Chives
- Diced avocado
- Diced onions
- Sliced jalapenos
- Tortilla chips
- Fritos - Yes, Frito's original chips are gluten-free. The only Fritos you need to be aware of is the chili Fritos, as those have a chance of cross-contact due to manufacturing.
Note: If you want to keep this gluten-free chili and make it a dairy-free chili, make sure that the toppings you use are also dairy-free.
More gluten-free soup recipes.
When it comes to delicious gluten-free soups, I am pretty partial to my gluten-free tomato soup. Especially when there is some sort of gooey gluten-free grilled cheese involved.
📖 Recipe
The Best Gluten-free Chili
This is hands down the best gluten-free chili recipe. It makes the perfect hearty bowl of gluten-free soup to warm up!
Ingredients
- 1 Pound Ground Beef
- 1 Pound Stew Meat Or beef roast cut into pieces.
- 1 Medium White or yellow onion Diced
- 1 Medium Bell Pepper Diced
- 1-2 Medium Jalapenos Diced
- 1 28 Ounce Can Crushed Tomatoes
- 1 16 Ounce Can Tomato Sauce
- 4 Ounces Tomato Paste
- 2 16 Ounce Cans Red Kidney Beans Drained
- 1 ½ Cups Beef Stock
- 2 Tablespoons Avocado Oil
- 3 Tablespoons Chili Powder
- ¼ - ½ Teaspoon Cayenne
- ½ Teaspoon Cumin
- ½ Teaspoon Paprika
- 1 ½ Teaspoons Garlic
- 2 ½ Teaspoons Salt
- 1 Teaspoon Pepper
Instructions
- Heat a large pot over medium-high heat.
- Add the avocado oil to the pan and let it warm up.2 Tablespoons Avocado Oil
- Place the pieces of stew meat into the pot and sear the meat on all sides.1 Pound Stew Meat
- Remove the seared meat from the pot and add the ground beef.1 Pound Ground Beef
- Cook the ground beef in the pot until it is browned and cooked through.
- Add the onion, bell pepper, and jalapeno to the pot with the ground beef.1 Medium White or yellow onion, 1 Medium Bell Pepper, 1-2 Medium Jalapenos
- Let the vegetables cook with the ground beef until they have softened.
- Once the vegetables have softened, add the stew meat pieces back to the pot.
- Add the remaining ingredients to the pot.1 28 Ounce Can Crushed Tomatoes, 1 16 Ounce Can Tomato Sauce, 4 Ounces Tomato Paste, 2 16 Ounce Cans Red Kidney Beans, 1 ½ Cups Beef Stock, 3 Tablespoons Chili Powder, ¼ - ½ Teaspoon Cayenne, ½ Teaspoon Cumin, ½ Teaspoon Paprika, 1 ½ Teaspoons Garlic, 2 ½ Teaspoons Salt, 1 Teaspoon Pepper
- Let the chili come to a boil over medium heat.
- Reduce the heat to low and let the chili simmer for at least 30 minutes or until the stew meat has become tender. I find it has the best consistency at about two hours.
Notes
Alternate cooking methods.
- Crockpot. - You can make this gluten-free chili in the crockpot. I do suggest searing and cooking the ground beef on the stove and then just adding it and the remaining ingredients to the crockpot. You can let this chili cook on low for 6-8 hours or on high for 3-4 hours in the crockpot.
- Instant pot. - Use the saute feature to sear and cook the meat until it's browned. Add the vegetables and continue to cook till softened. Then add the remaining ingredients. Use manual or high pressure and cook the chili for 15 minutes. Use a natural release.
- If your chili is still watery after cooking. - Remove about a cup of liquid from the pot. Mix about ¼ of a cup of arrowroot or cornstarch into the liquid to make a slurry. Add the liquid back to the pot. Turn up the heat a little bit to bring the chili to a simmer, and let it cook, occasionally stirring, till the desired thickness has been achieved.
- Let it go slow. - Because this gluten-free chili recipe uses very simple ingredients, you're going to get the best flavor by letting it cook low and slow. While it's delicious after a little bit of time, it's even better after longer.
- If you are using a slow cooker, DO NOT add the beans with everything else. - Beans in the slow cooker can become mushy as it cooks. I suggest waiting till the chili is almost done and then adding the beans to prevent this from happening.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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