Easy Gluten-Free Chili with Beef Bone Broth
This easy gluten-free chili is made from scratch with homemade beef bone broth, homemade taco seasoning, and simple pantry ingredients for a rich, hearty meal. It's the perfect cozy dinner for busy weeknights, meal prep, or freezing for later, and tastes even better the next day.
Equipment
- 8-quart stockpot or larger
- Skillet
- Garlic press (optional)
Ingredients
Ingredients
- 2 14.5-ounce cans diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 4 cups beef bone broth
- 2 16-ounce jars mild salsa
- 2 15-ounce cans black beans, rinsed and drained
- 2 15-ounce cans red kidney beans, rinsed and drained
- 5 cloves garlic minced or pressed
- 4 tablespoons homemade taco seasoning
- 1 tablespoon chili powder
- 2 pounds ground beef
- 2 tablespoons avocado oil or olive oil for sautéing peppers and onions
- 1 medium onion diced
- 1 bell pepper diced (or 1 cup frozen diced bell peppers)
Instructions
Instructions
- In a large stockpot or soup kettle, combine the diced tomatoes, tomato sauce, beef bone broth, mild salsa, black beans, kidney beans, minced garlic, homemade taco seasoning, and chili powder. Stir well and bring the mixture to a gentle boil over medium-high heat.
- While the chili base is heating, place a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it into crumbles as it cooks. Once cooked through, continue cooking for an additional 2–3 minutes to allow the beef to brown and develop more flavor. Drain any excess grease if needed.
- Add the browned ground beef to the stockpot and stir to combine.
- Add the avocado oil or olive oil to the same skillet. Add the diced onion and diced bell pepper and sauté for 5–7 minutes, or until they begin to soften.
- Add the sautéed onions and peppers to the chili and stir.
- Reduce the heat to medium-low to maintain a gentle simmer and cover the stockpot with a lid.
- Continue simmering for an additional 30 minutes, stirring occasionally.This should put the simmer time at about 1 hour total since beginning to simmer the tomatoes, beans, seasonings etc. While it's ready to eat after about 1 hour, it's even better if you allow it to simmer for 1½ to 2 hours total. The longer simmer allows the flavors to deepen and develop.
Notes
This chili was originally inspired by a recipe from Northernnester.com. Over the years, I've adapted it with homemade beef bone broth and other changes to make it my own.Find my homemade taco seasoning recipe here.If using ground beef with a higher fat content (80/20 or similar), you may need to drain any excess grease before adding the meat to the chili.If the chili becomes thicker than you'd like while simmering, stir in a little additional beef bone broth until it reaches your desired consistency.If the chili is a little thinner than you'd like, stir in a tablespoon or 2 of tomato paste.Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.Slow cooker option: Brown the ground beef and sauté the peppers and onions first, then add to your slow cooker along with the remaining ingredients. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
