Ingredients
2 tablespoons Olive Oil
2 pounds Ground Beef (85/15 or 90/10)
1 large Yellow Onion, diced
4 cloves Garlic, minced
2 large Bell Peppers (any color), diced
3 tablespoons Chili Powder
2 tablespoons Cumin, ground
1 tablespoon Smoked Paprika
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne Pepper (optional, for heat)
1 (28-ounce) can Crushed Tomatoes
1 (15-ounce) can Diced Tomatoes, undrained
2 (15-ounce) cans Kidney Beans, rinsed and drained
1 (15-ounce) can Pinto Beans, rinsed and drained
2 cups Beef Broth, gluten-free
2 tablespoons Tomato Paste
1 1/2 teaspoons Salt
1 teaspoon Black Pepper
1 square (about 0.3 oz) Dark Chocolate (70% cocoa or higher), grated (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced yellow onion and bell peppers. Cook, stirring occasionally, until they soften, which takes about 5-7 minutes
- Stir in the minced garlic and cook for another minute until fragrant. Do not let it burn!
- Push the vegetables to one side of the pot. Add the ground beef to the other side. Break it up with a spoon and cook until it's fully browned. Make sure you don't rush this step; good browning equals great flavor for your gluten free beef chili
- Once the beef is browned, carefully drain off any excess fat from the pot. This keeps your chili from becoming greasy
- Return the pot to the heat. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) directly to the beef and vegetables. Stir well and cook for 1-2 minutes, allowing the spices to toast. This simple step truly awakens their flavors and makes your gluten free beef chili more aromatic and robust
- Stir in the tomato paste. Cook for 2-3 minutes, stirring constantly, letting it deepen in color. This concentrates its flavor beautifully
- Pour in the crushed tomatoes, undrained diced tomatoes, rinsed and drained kidney beans, pinto beans, and gluten-free beef broth. Stir everything together until well combined
- Add the salt and black pepper. Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the more the flavors meld and deepen, creating an incredibly rich gluten free beef chili
- If using, stir in the grated dark chocolate during the last 15 minutes of simmering. It will melt seamlessly and add an amazing depth of flavor
- Before serving, taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more chili powder
Notes
Don't Rush the Browning: Properly browning your ground beef is critical for flavor development. Resist the urge to overcrowd the pan or cook it on too low heat. You want a nice, caramelized crust on the beef, which adds incredible depth.
Toast Your Spices: Cooking the dried spices directly with the meat and vegetables for a minute or two (before adding liquids) helps to bloom their flavors, making them much more aromatic and vibrant.
Low and Slow is the Way to Go: The longer your chili cooks on low heat (at least an hour, but 2-3 hours is even better), the more time the flavors have to meld and deepen.
Adjust Consistency: If your chili seems too thick, add a little extra gluten-free beef broth or water. If it's too thin, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Consider a Secret Ingredient: A small piece of grated dark chocolate (70% cocoa or higher) or a teaspoon of instant coffee grounds can add wonderful, subtle richness and complexity, balancing the acidity of the tomatoes.
Rest Before Serving: Chili benefits from a short rest off the heat before serving, allowing flavors to settle and intensify.
Refrigeration: Store cooled chili in airtight containers for up to 3-4 days.
Freezing: Portion cooled chili into freezer-safe containers or heavy-duty freezer bags for up to 3-4 months. Thaw overnight in the refrigerator.
Reheating: Stovetop (medium-low heat, stirring occasionally, adding broth/water if needed) or Microwave (single serving, loosely covered, 2-3 minutes, stirring halfway). Always ensure chili reaches an internal temperature of 165°F (74°C).
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 40 g
- Cholesterol: 80 mg