Are you craving a hearty, mouth-watering chili that's both gluten-free and packed with flavor? Look no further! This sensational Gluten Free Chili with Beef and Beans is about to revolutionize your dinner game. Perfect for cozy nights, game days, or when you simply want a comforting meal that satisfies both your hunger and your dietary needs, this recipe promises to deliver a punch of flavor that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Ground beef
- Canned kidney beans
- Canned diced tomatoes
- Onion, chopped
- Garlic, minced
- Chili powder
- Cumin
- Salt
- Pepper
- Olive oil
Instructions
- Begin by gathering all your ingredients: ground beef, canned kidney beans, canned diced tomatoes, chopped onion, minced garlic, chili powder, cumin, salt, pepper, and olive oil.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is browned, stir in the chili powder, cumin, salt, and pepper. Mix well to ensure the spices coat the meat and vegetables evenly.
- Next, add the canned diced tomatoes (with their juice) and the canned kidney beans (drained and rinsed) to the pot. Stir to combine all the ingredients.
- Bring the mixture to a simmer. Once simmering, reduce the heat to low and cover the pot. Let the chili cook for about 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or spices according to your preference.
- Once done, remove the pot from heat and let it sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the gluten-free chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, or chopped green onions. Enjoy your hearty meal!
Tips
- For the most tender and flavorful beef, choose ground beef with a slightly higher fat content (80/20 lean-to-fat ratio).
- Always drain and rinse canned kidney beans to reduce sodium and improve digestibility.
- To enhance the depth of flavor, consider toasting your spices in the pot for 30-60 seconds before adding other ingredients.
- Let the chili simmer slowly - this allows the flavors to meld and develop a rich, complex taste.
- If you prefer a thicker chili, you can mash some of the kidney beans or add a small amount of tomato paste.
- For added heat, include a diced jalapeño with the onions or add a pinch of cayenne pepper.
- This chili tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
