Gluten Free Chili Con Carne
This is the kind of hearty, deeply spiced chili that makes a big pot feel like a genuine accomplishment — rich ground beef, layers of tomato, smoky paprika, and kidney beans all simmered together until thick and irresistible. The good news for anyone avoiding gluten is that this recipe is built entirely from whole, naturally safe ingredients: fresh vegetables, ground spices, canned tomatoes, and beef broth, with no flour, thickeners, or hidden grain-based additives anywhere in sight. That said, it's always worth double-checking your beef broth and spice blends, since some brands sneak in unexpected fillers — sticking to certified gluten-free versions of those pantry staples keeps everything worry-free. Toasting the spices directly in the pot with the meat is the move that takes this from good to genuinely great, coaxing out deep, complex flavor before a single drop of liquid goes in. A 45–50 minute simmer does the rest of the work, melding everything into a thick, bold chili that tastes like it's been going all day. It serves six, so it's perfect for a casual dinner crowd, and the optional toppings — sour cream, shredded cheddar, sliced scallions — let everyone finish their bowl exactly the way they like it.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely 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 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups beef broth
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- sour cream, for serving (optional)
- shredded cheddar cheese, for serving (optional)
- sliced scallions (green tops only), for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven 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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