The Best Gluten-Free Chili Con Carne (Rich, Hearty & Easy to Make)

Celiac.com 04/11/2026 - Chili con carne, which translates to “chili with meat,” is one of those dishes that feels like it has always existed—warm, bold, and built for sharing. Its roots are commonly tied to the borderlands of the American Southwest, where cattle culture, dried chiles, and long-simmered stews were practical, flavorful ways to feed a crowd. Over time, chili became a regional icon, with endless variations shaped by local ingredients, family traditions, and spirited debates about what “belongs” in the pot.

This gluten-free version keeps the soul of classic chili: toasted spices, deep chile flavor, and tender beef in a rich sauce. The twist here is a simple technique that creates thickness and body without flour or mystery ingredients: mashed beans and a little masa harina made from pure corn (labeled gluten-free). The result is chili that tastes slow-cooked even if you make it on a weeknight—perfect for topping baked potatoes, spooning over rice, or serving with crunchy gluten-free cornbread.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 1 hour
• Total time: 1 hour 15 minutes
• Makes: 6 to 8 servings

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 pound ground beef (or a mix of beef and pork)
• 1 tablespoon tomato paste
• 2 teaspoons kosher salt (plus more to taste)
• 1 teaspoon ground cumin
• 2 teaspoons chili powder (choose a gluten-free brand)
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cinnamon (optional, for warmth)
• ¼ to ½ teaspoon cayenne pepper (optional, to taste)
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 cups gluten-free beef broth (or water)
• 1 tablespoon apple cider vinegar (or lime juice)
• 1 tablespoon unsweetened cocoa powder (optional, for depth)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 2 teaspoons gluten-free masa harina (optional, for thicker chili)
• 1 to 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 6 to 8 minutes.
2. Add the garlic and cook for 30 seconds, stirring so it does not brown.
3. Add the ground beef. Break it up with a spoon and cook until no longer pink, about 6 to 8 minutes. If there is excess grease, carefully spoon off most of it.
4. Stir in the tomato paste and cook for 1 minute. This helps deepen the flavor.
5. Add the salt, cumin, chili powder, smoked paprika, oregano, cinnamon (if using), and cayenne (if using). Stir for 30 to 60 seconds to toast the spices.
6. Pour in the diced tomatoes and broth. Bring the mixture to a gentle simmer.
7. Add the apple cider vinegar and cocoa powder (if using). Reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally.
8. To naturally thicken the chili, scoop out about ½ cup of beans and mash them into a paste with a fork, then stir back into the pot. Add the remaining beans and simmer for 10 more minutes.
9. If you want it thicker, whisk the gluten-free masa harina with 2 tablespoons warm water to make a slurry, then stir it in. Simmer for 5 minutes and watch the chili turn silkier and slightly thicker.
10. Taste and adjust seasoning. Add more salt, a squeeze of lime, or a pinch of chili powder as needed. Stir in cilantro right before serving if you like.

Serving Ideas

• Top with shredded cheddar, diced avocado, and sliced green onions.
• Serve over rice, quinoa, or a baked potato.
• Pair with gluten-free cornbread or tortilla chips (check labels).
• For a “chili bar,” set out toppings like sour cream, pickled jalapeños, chopped cilantro, and crushed gluten-free corn chips.

Storage and Reheating

• Refrigerator: Store in a sealed container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheat: Warm gently on the stove with a splash of broth or water to loosen, or microwave in short bursts, stirring in between.

Conclusion

Celiac.com Sponsor (A12):
Chili con carne has always been about comfort, bold flavor, and making something satisfying from simple ingredients—and it translates beautifully to gluten-free cooking. With careful label checks on spice blends and broth, plus a naturally thick, hearty base from beans and corn masa harina, this recipe delivers the classic chili experience without compromise. Make a pot now, save some for later, and enjoy a meal that tastes even better the next day.