Gluten-Free Beef Chili

This gluten-free beef chili is the recipe I come back to when I want something simple and satisfying without a lot of fuss. Ground beef, onion, bell pepper, garlic, two kinds of beans, tomato sauce, and a spice blend that you probably already have in your pantry. Everything goes into one pot and simmers for 20 minutes while you do something else.

I like my chili beefy and chunky rather than saucy. If you prefer more tomato, you can add extra tomato sauce or a can of diced tomatoes and it will still work. This recipe makes 8 servings, so it’s a good one for meal prep or feeding a crowd. It reheats well and the flavor gets better the next day.

Why You’ll Love This Recipe

• One pot, 40 minutes. Everything cooks in a single pot with minimal prep. Brown the beef, add everything else, simmer for 20 minutes.
• Simple ingredients. Ground beef, canned beans, tomato sauce, and a gluten-free spice blend that does most of the work.
• Great for meal prep. This makes 8 servings and reheats well. The flavor gets better the next day, which makes it worth making a big batch.

Ingredient Notes

• Ground Beef – I use 80/20 ground beef for the best flavor. Leaner ground beef works but the chili won’t be as rich.
• Black Beans and Kidney Beans – I like using two kinds of beans for texture and color. You can use two cans of the same bean if that’s what you have. Always check the label on canned beans to make sure they’re gluten-free.
• Tomato sauce – Check the label for gluten-free. Most plain tomato sauce is fine but some brands add thickeners that may contain gluten.
• Chili Powder – I use a standard chili powder blend but ancho chili powder adds a nice smokiness if you want to try something different.

Don’t Rush the Simmer

The 20 minute simmer at the end is what brings everything together. The spices need time to bloom into the beef and beans. If you cut it short, the chili will taste flat. Cover the pot, keep the heat low, and let it go the full time.

Expert Tips

• Break up the beef well while it cooks. The more you break it down, the better it distributes through the chili. A wooden spoon or potato masher works well for this.
• Taste and adjust the spice before you serve. Everyone has a different tolerance for heat. Start with the recipe as written and add more cayenne a little at a time if you want more kick.
• Use a large enough pot. This recipe makes 8 servings and fills up fast once you add the beans and tomato sauce. A 6-quart pot or larger is what you need.

Recipe FAQs

Traditional chili made with ground beef, beans, tomatoes, and spices is naturally gluten-free. The things to watch for are canned goods like tomato sauce and beans, which can sometimes contain additives that aren’t gluten-free. Always check the labels. If you’re ordering chili at a restaurant, ask whether they use any thickeners or pre-made spice mixes, as those can sometimes contain gluten.

Yes. Brown the beef, onion, bell pepper, and garlic on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Storage Instructions

Refrigerator: Keep leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor gets better the next day after the spices have had more time to work through the beef and beans.

Freezer: Let the chili cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, adding a splash of water if it’s too thick.

Serving Suggestions

I can’t make chili without also making something to go alongside it. Sides are what make chili night. My Gluten-Free Cornbread is always on the table, baked in a cast iron skillet so the edges get crispy and the inside stays soft. My Gluten-Free Cheddar Bay Biscuits are another good option and come together in under 30 minutes while the chili is simmering. And if you want to add another chili to your rotation, my Slow Cooker Turkey Chili is the one I make when I want dinner ready without any last minute cooking.