Gluten-Free Chili with Tomatoes
Chili is a traditional Tex-Mex dish in my home-town of San Antonio. In fact, it’s been cooked and served there since at least the 1700s, often by local women selling bowls full of steaming chili con carne from their carts or wagons in the market squares. It’s basically a gluten-free dish of chili peppers and meat.
There were many different recipes then, but, just as now, they all depended on the chili pepper to make a good pot of chili con carne, “chili with meat.” For someone who is celiac, gluten-intolerant or gluten-sensitive, or for anyone else, there are a multitude of ways to enjoy it. My gluten-free recipe today adds beans, tomatoes and a few other seasonings.
Whether you like it medium, hot or super-nuclear-hot, you probably have several ways you like chili. Here’s a variation that I like to serve.
Gluten-Free Chili with Tomatoes
Ingredients:
1 Pound Lean Ground Beef
½ Cup Chopped Onion
1 Cup Water
2 Cups Cooked Pinto Beans, or 1 can of Pintos
1 Tablespoon Chili Powder, or more to taste (this is mild)
1/2 Teaspoon Salt
1 Clove Garlic, Minced
1 Cup Diced Tomato, or Canned Diced Tomato
Directions:
Brown meat in a large, heavy pot.
Stir in onion and cook until just transparent.
Add water and remaining ingredients.
Cover and simmer for at least 15 to 20 minutes.
Add more water as needed to just cover the meat and beans.
Serve with gluten-free cornbread, tortilla chips or fresh, warm tortillas and a salad.
While this frugal, whole foods recipe is popular with people who have no food allergies, it is suitable for a gluten-free diet (contains no wheat, barley or rye flour). It is also casein-free, dairy-free, egg-free, lactose-free, nut-free, refined-sugar-free and soy-free.
Linked to:
Miz Helen’s Country Cottage Texas Star Chili Cook Off
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Frugal Follies Frugal Food Thursday
For more gluten-free ground beef recipes:
Meatloaf with Mushroom Sauce – Gluten-Free
Lasagne with Spinach, Gluten-Free














Pat, your chili looks great. It’s such a perfect fall meal. We are not people who like our food spicy hot, so I use about the amount of chili powder you called for and that’s it. Thanks for your GF Wed participation and your stumbles!
Pat,
I am so excited to see you here at the Cook Off, your chili looks great and I know it will be very good. Thank you so much for entering The Texas Star Chili Cook Off and Good Luck with the competition!
Miz Helen
[...] Chili with Tomatoes [...]
[...] onions or peppers, tomatoes or mushrooms, cilantro or green onions, salsa and, of course, leftover chili. Mmmm, especially leftover chili! That’s so good that even he decided that he likes it! As a [...]
[...] Chili and Beans with Tomatoes [...]
Looking forward to making this recipe tonight..how many people does it feed?
I believe this should make 4 average servings. But, if my husband is eating it, I just figure it makes 1, unless I get my share first.
Along that line, it’s easy to double this recipe. Have a great day!
[...] 1 Pound Chili and Beans, cooked (or try this recipe, Chili with Tomatoes) [...]