Gluten Free Chili Recipe

Everyone has their go-to chili recipe and this is mine. It is a rich, hearty stew that takes you back to simpler times in a heartbeat. Simple to make, it goes very well with gluten free cornbread.

After years of making this chili and measuring the spices by hand, I finally got the measuring spoons out and properly documented the recipe.

This is my go-to, easy recipe when the weather is chilly. The ingredients can be found at pretty much any grocery store, though I usually have most of ten in the pantry. And, best of all, this recipe requires very little work but gives you lots of really good chili.

This is also one of the recipes that has woven a thread of memories through our family’s life. We’ve eaten this chili when we got our RV stuck in the mud in the Kaibab Forest outside of the Grand Canyon. We’ve eaten it in Florida at a winter get-together with other RVing families. And now we’ve eaten it in Maine on a chilly August night.

I hope your family will have many happy memories with this recipe too.

P.S. Thanks to our friend, Amy Menifee, for naming this recipe. The Secret in this recipe is the cinnamon.

Instructions
Yield: 8 servings

1.75 lb. ground beef 80/20
2 – 15.5 oz cans dark red kidney beans, drained and rinsed
2 – 14.5 oz cans diced tomatoes
1 – 15.5 oz can black beans, drained and rinsed
3 Tbsp chili powder
2 Tbsp cumin
2 tsp garlic powder
1 1/2 tsp salt
1/2 tsp cinnamon
Brown the ground beef. Add the beans, tomatoes, and spices. Stir well. Bring the chili to a simmer and cook for 30 minutes. Serve with any or all of the following: GF tortilla chips, shredded cheese, sour cream, green onions, and rice.