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
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes 4 servings
- 1 Pound Lean Ground Beef
- 1/2 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
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.
This frugal 30 minute meal is also casein-free, dairy-free, egg-free, lactose-free, nut-free, refined-sugar-free and soy-free.
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: