Gluten Free Beef Chili
A big pot of chili is one of those meals that feels like it was made for a crowd, and this one serves six with plenty of bold, smoky flavor to go around. The combination of chili powder, smoked paprika, cumin, and a touch of cayenne builds serious depth, while the tomato paste and two kinds of canned tomatoes give the broth a rich, hearty body that simmers down beautifully over 35 to 40 minutes. Ground beef gets toasted in those spices before the liquids go in, which is the kind of step that makes a real difference in the final bowl. One thing that trips people up with chili is hidden gluten — it can sneak in through spice blends, canned broths, or even some tomato products. This recipe keeps things clean by relying on whole spices, straightforward pantry staples, and beef broth, so you can check your labels with confidence and know exactly what's going in the pot. The kidney beans add substance and a little creaminess that rounds out the heat from the cayenne without dulling it. Pile on shredded cheddar, a dollop of sour cream, and some sliced scallions, and you've got a bowl that tastes like it took all day — even though the hands-on work is minimal.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 lb ground beef (80/20)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
For serving
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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