This gluten-free chili recipe with beef and beans is a classic! Perfect for lazy Sundays, football parties, or busy weeknight dinners. Make it on the stove top or in the crock pot.
1(15 ounce) can black beans or dark red kidney beansdrained and rinsed
1TablespoonWorcestershire sauce
Instructions
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.
Notes
Slow Cooker: Brown the beef and sauté the vegetables. (Do this in a separate pan on the stovetop, if necessary.) Then add all ingredients to a crock pot and stir to combine. Cook on low 4-6 hours or high 2-4 hours. Let it simmer! The longer you can let the chili simmer, the more flavor you'll develop.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.