Chili

For the longest time, I made a very simple beef chili recipe.  So simple in fact, it lacked everything you would want in a tasty stew.  I wanted something with a little more depth that would truly satisfy the need for a hearty meal on a cold snowy night.  This is the chili recipe I’ve settled on.  Tried and true, it satisfies every time.

A while back I started substituting chuck roast for ground beef.  Please feel free to use ground beef and decrease your simmer time by ½ an hour.  I prefer the chunks of beef in my chili.  I’ve tried a variety of cuts of beef, but love the tenderness and flavor chuck roast brings.

Like many other soups and stews, chili freezes well and is a great dish to bring to family and friends in need.  It is also very allergen-friendly as you can easily leave off dairy and you’re not relying on store-bought sauce packets to flavor your chili.

The best part about chili is the abundance of toppings.  I’ve done everything from eating chili with tortillas, cheddar cheese, Fritos, sour cream, jalapenos and crushed tortilla chips, or a combination of any of the above.  My favorite topping has to be Fritos.  My husband always says banana bread is simply a means to get the butter in your mouth.  Well, that’s kinda how I feel about chili and Fritos.  Don’t get me wrong!  I love a good bowl of chili, but let’s be real, I’m a sucker for crunchy things.  Like Fritos on chili.  Seriously, thank you Lays for making Fritos gluten free.  They are simply delicious on top of a hot bowl of chili.

Print Recipe

Gluten Free Chili

Author: Just As Good Gluten Free

Ingredients

• 1 Tbs olive oil
• 3 lbs. chuck roast or chuck steak, cut into 1 inch cubes
• 1 small onion diced (about 1 cup)
• 1 green bell pepper diced
• 1 jalapeno pepper stemmed, seeded and finely diced
• 1 Tbs minced garlic
• 2 Tbs tomato paste
• 2 cups beef broth
• 1 cup water
• 30 oz. can chili beans undrained
• 30 oz. can diced tomatoes undrained
• 30 oz. can red kidney beans drained and rinsed
• ¼ cup chili powder
• 1 Tbs oregano
• 2 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon white granulated sugar
• 1 Tbs Worcestershire sauce

Optional Toppings

• Shredded cheddar cheese
• Jalapenos
• Fritos
• Sour cream
• Crushed tortilla chips

Instructions

• Heat a large saucepan over medium-high heat. Once the pan is hot, add 1 Tbs olive oil. Then add chunks of beef and brown on all sides, approx. 7-9 minutes. Toward the end of browning, add onion, bell pepper and jalapeno. Cook until onion is translucent, approximately 5-6 minutes. Add minced garlic and cook for 1 minute. Add tomato paste and stir to coat beef.
• Pour water and broth over meat and stir until combined. Add remaining ingredients from chili beans through Worcestershire sauce. Bring to boil and then reduce heat to medium-low, simmering for an additional 1 - 1 ½ hours, or until beef is tender.
• Serve hot with desired toppings.