Illustrative serving image. Toppings and the pictured bread are not included in the base chili recipe.
Jump to ingredients and method
A pot of beef chili with kidney beans, black beans, tomatoes and measured seasonings.
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Check the exact broth and seasoning products for gluten-free suitability. A product being described as pure, or coming from a familiar brand, does not by itself establish its gluten-free status. This base uses beans and tomato paste rather than a flour thickener. Cheese, sour cream, avocado, herbs and bread are optional serving additions and are not part of the quantities below.
Choosing gluten-free ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
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1Preheat and Prep Heat olive oil in a large pot over medium heat. While it warms, dice your onion and mince the garlic.
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2Cook the Aromatics Add diced onion to the pot and sauté until translucent, about 5 minutes. Stir in minced garlic and cook another minute until fragrant.
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3Brown the Beef Add ground beef to the pot. Break it up with a spoon and cook until fully browned and no longer pink. Drain any excess fat if needed. Confirm 160°F with a food thermometer rather than using color alone.
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4Add Seasonings Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the beef mixture. Stir well to coat everything evenly.
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5Add Tomatoes and Beans Pour in the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir everything together thoroughly.
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6Simmer the Chili Bring the chili to a gentle boil, then reduce heat to low. Cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
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7Final Taste and Adjust Taste after cooking and adjust seasoning. If needed, simmer uncovered a little longer to reduce the liquid. No optional flour slurry is included in this base recipe.
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8Serve and Enjoy Ladle chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, or green onions. Perfect for game day or meal prep!
Food handling and leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
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