📝 About This Recipe
This robust, heart-warming chili honors the deep-rooted traditions of the American Southwest, relying on a complex blend of spices and slow-simmered beef rather than flour for its thick, luscious consistency. By utilizing the natural starches in kidney beans and a touch of tomato paste, we achieve a velvety texture that is naturally gluten-free and packed with protein. Each spoonful delivers a smoky, layered heat balanced by the savory depth of high-quality beef and earthy cumin.
🥗 Ingredients
The Beef & Aromatics
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 5 cloves Garlic (minced)
- 1 large Red Bell Pepper (seeded and diced)
- 2 tablespoons Olive Oil
The Spice Blend
- 3 tablespoons Chili Powder (use a high-quality dark blend)
- 2 teaspoons Ground Cumin (toasted)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt (plus more to taste)
The Liquid & Legumes
- 30 ounces Dark Red Kidney Beans (two 15oz cans, rinsed and drained)
- 28 ounces Crushed Tomatoes (one large can)
- 2 tablespoons Tomato Paste
- 2 cups Beef Broth (low sodium, gluten-free certified)
- 1 tablespoon Worcestershire Sauce (ensure brand is gluten-free)
For Garnish
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/2 cup Sour Cream
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Pickled Jalapeños (sliced)
👨🍳 Instructions
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1
Heat the olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
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2
Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned and slightly crispy at the edges, about 8-10 minutes.
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3
Using a slotted spoon, remove the beef and set aside, leaving about 2 tablespoons of fat in the pot. Discard the excess.
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4
Add the diced onion and red bell pepper to the pot. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Add the tomato paste and all the spices (chili powder, cumin, paprika, oregano, cayenne, and salt). Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
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7
Return the browned beef to the pot and stir well to coat the meat in the spice and tomato mixture.
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8
Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Scrape the bottom of the pot to release any flavorful browned bits (fond).
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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10
Simmer for 45 minutes, stirring occasionally to ensure nothing sticks to the bottom.
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11
Add the rinsed kidney beans. To help thicken the chili naturally without flour, take a potato masher and lightly press down on a small portion of the beans directly in the pot.
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12
Simmer for another 20-30 minutes uncovered. The liquid will reduce, and the flavors will deepen and meld together.
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13
Taste and adjust seasoning with extra salt or cayenne if desired. If the chili is too thick, add a splash more broth; if too thin, simmer for 10 more minutes.
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14
Remove from heat and let the chili rest for 10 minutes before serving. This allows the oils to settle and the texture to perfect.
💡 Chef's Tips
For the best flavor, make this chili a day in advance; the spices develop significantly overnight in the fridge. If you want more smoke, add one finely chopped chipotle pepper in adobo sauce during step 6. Avoid using 'extra lean' beef; the fat is essential for carrying the fat-soluble flavors of the chili powder and cumin. To thicken without flour, mashing some of the beans releases natural starches that create a thick, hearty body. Always check your Worcestershire sauce label, as some brands contain malt vinegar which has gluten.
🍽️ Serving Suggestions
Serve in deep bowls topped with a generous dollop of sour cream and shredded sharp cheddar. Pair with warm, gluten-free cornbread or salty tortilla chips for added crunch. A side of lime wedges is essential to brighten the heavy, savory flavors with a hit of acidity. Serve alongside a crisp, cold Mexican lager (ensure it is a gluten-free brand) or a zesty Margarita. Add a spoonful of fresh pico de gallo on top for a cooling contrast to the warm spices.