Sunday afternoon I made some delicious gluten free chili!
I make this recipe often once it gets cooler outside. It’s healthy, filling, and amazingly delicious! Sunday afternoon I mixed up the chili, and let it cook low and slow for 2 hours. Not only does it make the house smell wonderful, but it’s the perfect food for football!
I created this recipe last year by combining some of my favorite components from my friends chili recipe and some cooking tips from Pioneer Woman. It has a few special ingredients that really make it stand out: green chilies, picked jalapenos, corn meal, and gluten free beer. I promise if you make this for your family or friends, they will be super impressed!
I used kidney beans, pinto beans, green chilies, diced tomatoes, Rotel, a big garlic clove, and a medium onion for the bulk of the chili.
Using a small amount of olive oil, I sauteed the chopped onion over medium heat until it was starting to caramelize. Then I added 1 pound of lean (93% fat free) ground beef, and cooked it until brown.
While the meat is cooking, I mixed up some spices. I created my own Chili seasoning instead of using a packet, which often contains gluten or really high sodium. I combined chili powder, cumin, onion powder, garlic powder, oregano, salt, and pepper. Then I tossed this and my minced garlic clove in with the cooked beef. * I drained any fat from the cooked beef before adding the spices.
Then I dumped in the tomatoes, Rotel, diced green chilies, and two tablespoons of diced pickled jalapenos. I topped it off with my drained beans and stirred to combine.
Then I opened two beers (one was for me!). I really like the Omission lager. It uses traditional gluten beer ingredients, but they use a process to remove the gluten proteins to a safe level. This gives the chili a real beer taste!
Pour the beer all over your chili, stir, and then let it cook on low for about an hour and a half, giving it a stir occasionally.
To thicken the chili, I used two tablespoons of cornmeal mixed with a little bit of water. It gives the chili great flavor and helps give it a bit more body. I let it cook another 30 minutes, but really the longer, the better for flavor.
I served it with quinoa, 2% cheddar cheese, and low fat sour cream. The sour cream works really well to balance the spice level of the chili. I also whipped up a batch of gluten free cheddar corn bread to go along with it! Recipe for that to come next!
The BEST Gluten Free Chili
- 1 pound of lean ground beef (93%)
- 1 12 oz can low sodium pinto beans, drained
- 1 12 oz can low sodium kidney beans, drained
- 1 28 oz can diced tomatoes
- 1 can Rotel
- 1 can diced green chilies
- 1/4 cup diced pickled jalapenos (add less if you like it not as spicy)
- 1 clove garlic, minced
- Ashley’s Chili Seasoning (1 tablespoon chili powder, 2 teaspoons cumin, 1 tablespoon season salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ancho chili powder.
- 1 medium onion, finely diced
- 2 tablespoons cornmeal or masa
- 1 bottle of gluten free beer (I like the Omission Lager)
- 1/2 tablespoon olive oil
- Grated 2% cheddar cheese, low fat sour cream, red onion, avocado, quinoa or other toppings as desired.
- Add olive oil and onion to the pot and let it cook for several minutes until the onion started to slightly brown.
- Add in the ground beef and cook until browned, then drain any fat.
- To the beef, add the garlic and spices and stir until combined.
- Add in the tomatoes, Rotel, diced green chilis, drained beans, and picked jalapenos to the pot. Give everything a big stir.
- Now add in your beer, stir the mixture one more time, and then cover and cook on low for an hour and a half.
- Once the chili has cooked for an hour and a half, mix two tablespoons of cornmeal with a little bit of water until a paste forms. Then stir this mixture into the chili. Allow it to cook for at least another 30 minutes. The longer it cooks, the better!
- Remove the pot from the heat to slightly cool while you prepare any sides.
- Pile into a big bowl, top with your favorite toppings, and enjoy!
You could definitely omit the beer and substitute another liquid if you prefer. This could also be made in a slow cooker while you are at work! It is so easy!
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