Gluten-Free Classic Beef Chili
By the Gluten Free Recipes team ·
This hearty gluten-free beef chili boasts rich, savory flavors with tender chunks of beef and a medley of vegetables. Its thick, comforting texture makes it perfect for a satisfying meal, enhanced by aromatic spices.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 12 ingredients — including certified gluten-free beef broth, ground beef, diced vegetables — and walks through 4 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Classic Beef Chili: When preparing this soups and stews recipe, ensure all spices, broths, and canned goods are certified gluten-free to prevent cross-contamination. Be mindful of shared utensils and preparation surfaces that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Classic Beef Chili: This chili is naturally gluten-free, utilizing certified gluten-free broth and cornstarch for thickening. It avoids any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free beef broth
- 1 lb ground beef (80/20 recommended)
- 2 cups diced vegetables (1 large onion, 2 carrots, 2 celery stalks, 2 medium potatoes)
- 4 cloves garlic, minced
- 1 can 28-ounce crushed tomatoes
- 2 tbsp olive oil
- 2 tbsp cornstarch mixed with 1/4 cup cold water
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until it is nicely browned and no pink remains, about 8-10 minutes. Drain off any excess fat.
- 2
Add the minced garlic and diced vegetables (onion, carrots, celery, potatoes) to the pot with the browned beef. Sauté, stirring occasionally, until the vegetables begin to soften and the onions become translucent, approximately 5-7 minutes. The aroma should become fragrant.
- 3
Stir in the chili powder, cumin, and smoked paprika, cooking for about 1 minute until fragrant. Pour in the crushed tomatoes and the certified gluten-free beef broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 40 minutes, or until the potatoes are tender and the flavors have melded beautifully.
- 4
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering chili, continuing to cook for another 5 minutes, or until the chili has thickened to your desired consistency. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- 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.
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