There is a great debate in our house when it comes to chili night… Cornbread or Fritos. I would always take a fresh baked piece of cornbread over a bag of Fritos any day. But it would seem I am outnumbered in that thinking, 4 to 1. My men prefer Fritos. But do I still bake myself cornbread? Yes, yes I do, which is delicious and you can find the recipe here! 

This chili is so so easy and purely classic. No hidden flavors, just a perfect balance of spices that warm you up on a cold winter’s night! It’s the ultimate cozy comfort dish! A hearty meal loaded with beef, beans, and bold spices. Everything comes together in one pot with simple, pantry-friendly ingredients. It’s perfect for game nights, meal prep, or feeding a crowd, and the leftovers freeze beautifully. With customizable heat levels, simple steps, and so many delicious topping options, this chili will easily become a staple in your gluten-free kitchen.

Let’s make a delicious traditional chili recipe that the whole family will love!

Why You Will Love This Recipe:

• Naturally gluten-free Ingredients using whole ingredients you can trust, eaily found at your local grocery store.
• Thick, hearty, and filling — perfect for feeding a big family or crowd.
• Customizable spice level so you can keep it mild for kids or fiery for chili lovers.
• Meal-prep friendly — tastes even better the next day!
• One-pot recipe that requires minimal effort but delivers maximum flavor, while coming together in one large pot!
• Simple Ingredients & Easy Recipe –– feed your family a.hearty meal the will love and one you can feel good about!

Ingredients:

• 3 pounds ground beef – Use 85/15 or 90/10 ground beef for the best balance of flavor and richness. Leaner beef works, but you may want to add a splash of oil while browning. If you love a heartier chili, you can also mix half ground beef and half ground turkey or sausage.
• 1 white medium onion, chopped – White onion gives this chili a sharp, clean flavor that mellows beautifully as it cooks. You can swap for yellow onion if that’s what you have on hand.
• 1 green bell pepper, chopped -Green bell pepper adds savory depth and classic chili flavor. Red or orange bell peppers also work and add a slightly sweeter note.
• 1 can tomato sauce (15 oz) – Tomato sauce helps create a rich, velvety base. Make sure to check labels for gluten-free certification—most are naturally GF, but some brands vary.
• 32 ounces beef stock – This gives the chili its hearty broth. Use a gluten-free beef stock or bone broth for extra protein and depth of flavor. If you prefer thicker chili, start with 24 oz and add more as needed.
• 3 cans kidney beans, drained and rinsed – Kidney beans hold their shape well and give that traditional chili texture. Rinsing removes excess sodium and starch.
• 2 cans pinto beans, drained and rinsed – Pinto beans add creaminess and help bulk up the chili without changing the flavor profile.
• 1 can black beans, drained and rinsed – Black beans add color contrast and a slightly earthy flavor. They turn this chili into a protein-packed, fiber-rich meal.
• 1/3 cup chili powder – This is the backbone of the chili. Use a high-quality gluten-free chili powder blend for the best flavor. This amount gives a bold but balanced flavor profile.
• 2 teaspoons ground cumin – Cumin adds warmth and that classic Southwestern smokiness. A little goes a long way, but it’s essential for chili depth.
• 2 teaspoons salt – Season to taste based on your broth and tomato sauce. Start with 2 teaspoons, then adjust after simmering.
• 1/2 teaspoon oregano – 
• Oregano brings a subtle herbal note that rounds out the acidity of the tomatoes.
• 1 teaspoon pepper – Freshly ground black pepper adds gentle heat and enhances all the savory flavors.
• 1/8 teaspoon cayenne pepper – Just enough to add a hint of heat without making the chili spicy. Increase to 1/4 or even 1/2 teaspoon if you prefer more kick.

Instructions:

1. Prep the vegetables
   Add the chopped onion and green bell pepper to a food processor. Pulse until finely diced—this gives the chili a smooth texture and helps the veggies cook down quickly. Scrape down the sides as needed to avoid large chunks.
2. Brown the beef
   Heat a large stock pot or Dutch oven over medium heat. Add the ground beef along with the pulsed onion and bell pepper.
   Cook for 8–10 minutes, breaking up the meat as it browns. Once the beef is no longer pink and the vegetables have softened, drain off excess grease if needed.
3. Season and simmer
   Add the tomato sauce, beef stock, kidney beans, pinto beans, black beans, chili powder, cumin, salt, oregano, black pepper, and cayenne.
   Stir well, scraping the bottom of the pot to release any browned bits for extra flavor.
4. Simmer low and slow
   Turn the heat to low, cover partially, and simmer for 1 hour, stirring occasionally. This allows the flavors to deepen, the broth to thicken slightly, and the spices to mellow.
5. Serve with Favorite Chili Toppings
   Ladle the chili into bowls and top with your favorites: sour cream, shredded cheddar cheese, sliced green onions, jalapeños, or crunchy Fritos.

Alternative Cookings Options:

Instant Pot Instructions

1. Prep the veggies
   Pulse the onion and green bell pepper in a food processor until finely diced.
2. Sauté the beef
   Turn the Instant Pot to Sauté mode. Add the ground beef, onions, and bell pepper. Cook for 6–8 minutes, breaking the beef apart as it browns.
3. Drain if needed
   If your beef releases a lot of grease, turn off the pot and carefully drain excess fat.
4. Add remaining ingredients
   Add the tomato sauce, beef stock, kidney beans, pinto beans, black beans, chili powder, cumin, salt, oregano, pepper, and cayenne.
   Stir well to combine.
5. Pressure cook
   Place the lid on the Instant Pot and set the valve to Sealing.
   Cook on High Pressure for 15 minutes.
6. Natural release
   Allow the Instant Pot to naturally release pressure for 10 minutes, then switch the valve to Venting to release any remaining steam.
7. Serve
   Stir, taste, and adjust seasoning if needed. Serve hot with sour cream, cheddar cheese, and Fritos.

Instant Pot Tips:

• If you prefer thicker chili, turn on Sauté after cooking and simmer for 5–10 minutes.
• Be sure your beans are canned—dry beans require different timing.

Slow Cooker Instructions

1. Prep the veggies
   Pulse the onion and green bell pepper in a food processor until finely chopped.
2. Brown the meat first
   In a large skillet, brown the ground beef with the onion and bell pepper over medium heat until the beef is fully cooked, about 8–10 minutes.
   Drain excess grease if needed.
3. Add everything to the slow cooker
   Transfer the cooked beef mixture to a 6–8 quart slow cooker.
   Add the tomato sauce, beef stock, kidney beans, pinto beans, black beans, chili powder, cumin, salt, oregano, pepper, and cayenne.
4. Stir and cook
   Stir well, then cover and cook:
   • Low: 6–8 hours
   • High: 3–4 hours
5. Serve
   Give the chili a good stir and taste before serving. Adjust seasoning if needed and serve with all your favorite toppings.

Slow Cooker Tips:

• Browning the meat first adds flavor and prevents greasy chili—don’t skip this step.
• If the chili is too thick, stir in extra beef stock at the end.
• If it’s too thin, remove the lid during the last 30 minutes to reduce.

Storage:

• Refrigerator: Store for up to 4 days in an airtight container.
• Freezer: Chili freezes beautifully! Cool completely, then freeze up to 3 months in containers or freezer bags.
• Reheating: Warm on the stovetop over medium-low heat or microwave in short intervals, adding a splash of stock or water if it thickens.

Tips and Tricks:

• Want thicker chili? Let it simmer uncovered for the last 15 minutes.
• Prefer thinner chili? Add an extra cup of beef stock.
• Extra veggies: Add diced zucchini, corn, or carrots for more texture.
• Boost the flavor: Stir in 1–2 tablespoons of tomato paste or a splash of Worcestershire (check GF!) when adding liquids.
• Heat level: Add more cayenne or a chopped jalapeño if you like it spicy.
• Slow cooker option: Brown the beef and veggies first, then transfer everything to the slow cooker. Cook on low 6–8 hours or high 3–4 hours.

Perfect Pairings:

• Gluten-free cornbread
• Baked potato (serve chili on top!)
• Rice or quinoa bowls
• Tortilla chips or Fritos
• A simple green salad
• Hot dogs topped with chili and cheese (gluten-free buns if needed)

Check out the recipe card below to make the best gluten-free chili recipe! Time to enjoy a big bowl of chili with this easy chili recipe!

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A Classic, Easy Beef Chili Recipe | Gluten Free

This chili is so so easy and purely classic. No hidden flavors, just a perfect balance of spices that warm you up on a cold winter's night! It's the ultimate cozy comfort dish! A hearty meal loaded with beef, beans, and bold spices.

Print Recipe

Prep Time:20 minutes mins

Cook Time:1 hour hr

Ingredients

• 3 pounds ground beef
• 1 white onion chopped
• 1 green bell pepper chopped
• 1 can tomato sauce
• 32 ounces beef stock
• 3 can kidney beans
• 2 can pinto beans
• 1 can black beans
• 1/3 cup chili powder
• 2 tsp cumin
• 2 teaspoon salt
• 1/2 tsp oregano
• 1 tsp pepper
• 1/8 tsp cayenne

Instructions

• Add the chopped onion and green bell pepper to a food processor. Pulse until finely diced—this gives the chili a smooth texture and helps the veggies cook down quickly. Scrape down the sides as needed to avoid large chunks.
• Heat a large stock pot or Dutch oven over medium heat. Add the ground beef along with the pulsed onion and bell pepper.
• Cook for 8–10 minutes, breaking up the meat as it browns. Once the beef is no longer pink and the vegetables have softened, drain off excess grease if needed.
• Add the tomato sauce, beef stock, kidney beans, pinto beans, black beans, chili powder, cumin, salt, oregano, black pepper, and cayenne.
• Stir well, scraping the bottom of the pot to release any browned bits for extra flavor.
• Turn the heat to low, cover partially, and simmer for 1 hour, stirring occasionally. This allows the flavors to deepen, the broth to thicken slightly, and the spices to mellow.
• Ladle the chili into bowls and top with your favorites: sour cream, shredded cheddar cheese, sliced green onions, jalapeños, or crunchy Fritos.

Servings: 10