This gluten-free chili recipe with beef and beans is a classic, go-to chili recipe! This hearty chili is perfect for lazy Sundays, football parties, or busy weeknight dinners. Make it on the stove top or in the crock pot.
Why This Recipe
If you're looking for your new go-to chili recipe, look no further. You've found the best gluten-free chili recipe right here! This classic comfort food recipe is one the whole family will love.
Chili con carne, or chili with meat, is a perfectly cozy meal that's even better the next day. This easy recipe is great for leftovers or meal prep! It's also perfect for Superbowl parties!
Chili is a great way to make a hearty meal. It is made with simple ingredients, like canned tomatoes, aromatic vegetables, beef, beans, and spices, which are simmered together to produce tender chili with bold flavor!
You can make this easy recipe on the stove top or in the crock pot. Both produce great results with minimal effort!
Serve a big bowl of chili with gluten-free cornbread and your favorite chili toppings for an easy meal any night of the week!
- Ground Beef: Use good quality ground beef for this recipe, whether lean ground beef or an 80/20 ground chuck. You can also use ground chicken or ground turkey, if desired.
- Beef broth: Always check labels and look for gluten-free broths and gluten-free bouillon. Not all are gluten-free. I like Orrington Farms but there are plenty of gluten-free beef broth options available.
- Black Beans or Dark Red Kidney Beans: Beans add a little extra 'something' to the chili. They are great for stretching the meal and the budget. You can omit the beans if desired.
- Diced Tomatoes: Regular diced tomatoes are fine, but go for the fire-roasted if possible. They add a bit more depth of flavor to the chili.
- Tomato Sauce: Not tomato paste or tomato juice. Tomato sauce adds a nice thickness to the chili. Use an extra can of diced tomatoes or crushed tomatoes in a pinch.
- Worcestershire Sauce: This is my secret ingredient! It adds just a little oomph to the chili! There are plenty of gluten-free options here, just check the labels. I tend to use Lea & Perrins brand.
- Chili Powder & Cumin: Chili seasoning and cumin powder should be gluten-free, just check the labels to be sure there are no added gluten ingredients.
- Celery, Sweet Onion, Green Bell Pepper, Garlic
How to Make this Easy Chili Recipe
- Start by browning the ground beef in a large dutch oven over medium heat, breaking it up with a wooden spoon or meat chopper. Then, remove the beef from the pan and drain excess fat.
- In the same pot, sauté the diced vegetables until tender.
- Return the ground meat to the pot, along with the remaining ingredients.
- Allow the chili to simmer on low for at least 30 minutes, stirring occasionally.
How to Make Chili in the Crock Pot
The crock pot is perfect to use for this chili recipe. The flavor is best if you brown the meat and sauté the vegetables first. If you have a crock pot that can sauté, great! If not, you'll need to do this in a separate pan, then dump everything in the slow cooker to simmer for the day.
Cook the chili on low for 4-6 hours or high 2-4 hours.
Why You Shouldn't Make Chili in the Instant Pot
I love my instant pot. Especially for gluten-free chicken wings, corn on the cob, or shredded Italian beef sandwiches, but I just don't love it for chili! When I first got an Instant Pot, I used it for so many things, including chili! But I slowly started to realize, it's not great for everything! Here's why I don't recommend using the Instant Pot or pressure cooker for chili:
First, the Instant Pot doesn't save much time over the stovetop method. By the time it comes to pressure, it's been at least 10-15 minutes. Then you still need to let it cook for another 15-20 and it still needs to release pressure after that! This is not any faster than cooking on the stovetop.
Since time becomes a moot point here, when comparing methods, the Instant Pot is far inferior to the stovetop or even the slow cooker.
Part of what makes a chili so delicious is that fact that it simmers for a while, which in turn allows some water to evaporate. Evaporation is what allows the chili to thicken slightly and concentrates the flavors.
This just does not happen in the Instant Pot. The lid is locked closed and nothing evaporates! Sure the chili will cook, but when you open that lid, the chili is still just as soupy as when you started. Which means the chili will be bland and no where near as flavorful as it would be using either the stove top or slow cooker.
So if you please, use the old fashioned stovetop or crock pot methods!
How to Store the Chili
Chili can be kept in the refrigerator for up to 3-4 days. It can be frozen for 3-4 months.
To freeze: Portion the chili into smaller airtight containers and bring to room temperature before placing in the freezer.
Thaw overnight in the refrigerator, then reheat on the stovetop, in the microwave, or even the crock pot. Frozen chili can be quickly reheated in the instant pot as well.
Top Recipe Tips
- Let it simmer! Chili is one of those recipes that gets better with time. The longer you can let it simmer, the more flavor you'll develop. Be sure to stir occasionally.
- Add more broth or water. If you feel your chili has gotten a little thick, feel free to add a splash of broth or water as needed.
- Keep the lid on... or off. If you're planning to let the chili sit on low heat for quite a while, leave the lid on as it simmers. If you need to cook the chili more quickly, keep the lid off. This will allow more water to evaporate and speed up the process a bit.
What to Serve with Chili
- Every bowl of chili needs a few garnishes! Top your chili with Fritos, crushed gluten-free crackers, gluten-free shredded cheese, sour cream, crispy bacon, sliced green onions or jalapeños, chopped cilantro, and/or a squeeze of lime juice.
- A side of cornbread. Make fluffy gluten-free Jiffy-style cornbread muffins to go with your chili. This recipe is simple to make and much more affordable than the mixes at the grocery store.
- Baked Potatoes. Top a baked potato with chili and cheese to make loaded baked potatoes.
- French Fries. Another twist on the baked potato idea, chili cheese fries!
- You could serve with a small side salad for some fresh crunch!
- Tortilla chips and easy guacamole would also be a satisfying side to offer.
More Gluten-Free Soups
I hope you enjoy this easy gluten-free chili recipe! It's the perfect easy dinner and a total crowd pleaser! Be sure to check out more of my favorite gluten-free soups!
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Gluten-Free Chili with Beef and Beans
- 1 pound ground beef
- 2 stalks celery
- 1 medium onion
- 1 green bell pepper
- 3 cloves garlic
- 1 Tablespoon olive oil
- 1 ½ Tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt, more/less to taste
- ¼ teaspoon black pepper, more/less to taste
- 2 cups beef broth
- 1 (15 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans or dark red kidney beans, drained and rinsed
- 1 Tablespoon Worcestershire sauce
- Heat a large heavy bottomed pot over medium-high heat. Once warm, add the ground beef. Sauté the beef until browned and cooked through, breaking up with a wooden spoon or meat chopper into small pieces.
- While the beef cooks, dice the celery, onion, and bell pepper. Mince the garlic.
- Once cooked, remove the beef to a paper towel lined plate to drain and remove excess fat from the pot.
- Return the pot to the heat. Add the olive oil along with the celery, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes.
- Once the vegetables are tender, add the garlic and sauté another minute or so.
- Stir in the chili powder, cumin, salt and pepper.
- Add the beef broth, a splash at a time, using a wooden spoon to scrape up any bits stuck to the bottom of the pot.
- Now stir in the remaining ingredients; diced tomatoes, tomato sauce, beans, and Worcestershire sauce. Also, return the ground beef back to the pot.
- Turn the heat to low and simmer the chili for at least 30 minutes, stirring occasionally. Serve warm with desired garnishes.