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.
Nutrition
Calories: 195kcalCarbohydrates: 5gProtein: 16gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 50mgSodium: 700mgPotassium: 468mgFiber: 2gSugar: 2gVitamin A: 1122IUVitamin C: 17mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!