Gluten-Free Cincinnati Chili on Rice

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cooked chicken, ground beef, lentils, or beans) 1 cup protein (cooked chicken, ground beef, lentils, or beans)
• 2 cups diced vegetables (onion, carrots, celery, potatoes) 2 cups diced vegetables (onion, carrots, celery, potatoes)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) 1 can diced tomatoes (optional, 14.5 oz)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt and freshly ground black pepper, to taste 1 tsp salt and freshly ground black pepper, to taste
• 1 tsp chili powder 1 tsp chili powder
• 1/2 tsp cumin 1/2 tsp cumin
• 1/4 tsp cinnamon 1/4 tsp cinnamon
• 4 cups cooked rice, for serving 4 cups cooked rice, for serving

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Be careful not to burn the garlic.

2. 2

   If using ground meat or poultry, add it to the pot now and cook, breaking it up with a spoon, until it's browned on all sides, approximately 5-7 minutes. If using pre-cooked protein like lentils or beans, you can add them later with the stock.

3. 3

   Stir in the diced carrots, celery, and potatoes, along with the chili powder, cumin, and cinnamon. Cook for another 2-3 minutes, stirring constantly, until the vegetables are lightly coated and the spices are fragrant, releasing their aromas.

4. 4

   Pour in the certified gluten-free stock and add the optional diced tomatoes. If you are using lentils or beans as your protein, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30-40 minutes, or until the vegetables are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.

5. 5

   In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering chili while stirring constantly. Continue to simmer for another 5 minutes, uncovered, allowing the chili to thicken to your desired consistency. Taste and season with salt and freshly ground black pepper as needed.

6. 6

   Serve the hot Cincinnati chili generously over bowls of fluffy, cooked rice. Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions, ensuring all toppings are also gluten-free.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.