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There are some meals you just cannot beat, and my Gluten Free Chilli Con Carne recipe is an absolute classic. Whether you’re loading it up on nachos or just want a warming winter bowl of goodness, it’s the ultimate pick-me-up. The BEST Chilli Con Carne recipe around!
Meaty, smoky and spicy, I’ve spent years tweaking this recipe to (what I’d call) perfection and I think, friends, I’ve finally nailed it!
So what’s the key to making a great gluten free chilli con carne? The most important thing is to take is sloooow.
You cannot rush greatness – and that is certainly true of this beef chilli recipe.
In fact, I think this gluten free chilli con carne recipe is best made the night before, so the flavours can develop overnight.
Serve it hot with steamed rice, loaded on gluten free nachos, made into a burrito using gluten free tortilla wraps or even in a crispy, air fryer jacket potato.
Want something a little more hands-off? Try my slow cooker chilli con carne recipe instead – you can literally chuck it in and leave it!
I’ve also got my slow cooker sweet potato chilli recipe for a veggie version, or my one-pan chilli con carne pasta too.
Ingredients
There’s a printable recipe card for this gluten free chilli con carne recipe below. But for the shopping list here are the main ingredients you’ll need:
- Beef Mince: I prefer using a higher fat beef mince and it gives a much better flavour. But this will work with a lean beef mince too.
- Onion
- Red Pepper
- Tinned Tomatoes: I used chopped, canned tomatoes – or chop whole ones yourself.
- Passata
- Tomato Puree
- Garlic: Either fresh minced garlic cloves, garlic paste or frozen chopped garlic.
- Beef Stock Pot: I use the Knorr beef stock pots which are gluten free, but you can find other gluten free stock cube alternatives in my guide.
- Kidney Beans: I usually use tinned kidney beans in water (though if you like, you can add the ones in the chilli sauce for extra flavour). Black beans and adzuki beans also work well in a chilli con carne.
- Dark Chocolate: Trust me! It adds a really rich depth of flavour with the tiniest hint of sweetness, and gives the chilli a lovely colour too. I normally add about 85% cocoa dark chocolate but anything other 70% cocoa would work.
For the chilli con carne spice mix you’ll need:
- Cumin
- Chilli Powder
- Paprika
- Marjoram
Getting the right spice mix is key in this recipe. I like my chilli con carne to have a bit of a kick without being too overpowering, and would say this recipe is about a medium heat.
If you really like it hot you could always substitute the mild chilli powder for hot – or add some chopped fresh red chilli to the mix with the other spices.
In terms of other flavourings, I also use paprika – you can go for unsmoked or smoked depending how smoky you like it, it works well with both.
How to Make Gluten Free Chilli Con Carne
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free beef chili is to make.
Add the oil to a large pan and place on a low to medium heat. Once hot, add the onions and fry for 4-5 minutes, stirring occasionally. You want them to go soft and translucent – if they start to catch or go brown then turn the heat down a little.
Add the garlic, pepper and spices (except the marjoram) to the pan and stir well. Fry for another 4-5 minutes, stirring.
Turn the pan heat up to medium/high and add the beef – you want it to be sizzling and browning, not stewing in liquid!
Use a wooden spatula to break up the beef mince and stir the mixture well. Add the stock pot and stir into the mix. Fry for 4-5 minutes until there are no pink bits of beef left.
Add the tomatoes, tomato puree, passata, drained kidney beans, chocolate, marjoram and a good helping of salt and pepper to taste.
Stir well until everything is mixed together, place a lid on the pan and turn the heat down to low.
Leave to simmer for 30 minutes, stirring approx every 5 mins to ensure nothing is sticking.
After the 30 minutes is up, stir the chilli well, turn off the heat and replace the lid. Leave for 10 minutes for the flavours to really absorb. Then serve hot or cool and portion up for storing/freezing.
Storing and Freezing
For Leftovers: Any uneaten chilli can be cooled and kept in the fridge for up to 3 days. Reheat thoroughly before eating.
To Freeze: Portion the chilli up, label it and pop it in the freezer for up to 6 months. Reheat thoroughly from frozen before eating.
To Make Your Own Ready Meals: My favourite hack is to freeze single-serve portions of chilli in a tub with some cooked rice. You can then microwave the whole thing on a busy evening – your own easy gluten free ready meal!
Frequently Asked Questions
Here are some FAQs about this easy chilli con carne recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Based off the ingredients, chilli con carne should be a naturally gluten free meal. This recipe is completely gluten free, but others may use items like non-gluten-free stock cubes or spices which have ‘may contain’ warnings. So it’s always best to double check – or just make this recipe and then you know you’ll be safe!
Yes, it can! I wouldn’t recommend reheating more than once, so if you’re making a big batch it’s best to portion it up. That way you can reheat only what you need – be that from chilled or frozen.
I love adding chocolate to my chilli – it just adds a lovely depth of flavour and richness to the sauce. You only need one square though – you don’t actually want to *taste* the chocolate!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten free chilli con carne
Ingredients
- 1 tbsp oil
- 1 onion, (peeled and finely chopped)
- 1 red pepper, deseeded and chopped
- 500 g beef mince, (ideally 15% fat – see notes)
- 400 g tinned, chopped tomatoes
- 150 ml passata
- 2 tbsp tomato puree
- 3 garlic cloves, (peeled and crushed)
- 1 gluten free beef stock pot, (I use Knorr)
- 400 g tinned kidney beans, (drained)
- 1 square dark chocolate
For the spice mix:
- 1 tsp mild chilli powder, (heaped)
- 1 tsp hot chilli powder
- 1/2 tsp marjoram
- 1 tsp paprika
- 1 tsp ground cumin
Instructions
- Add the oil to a large pan and place on a low to medium heat. Once hot, add the onions and fry for 4-5 minutes, stirring occasionally. You want them to go soft and translucent – if they start to catch or go brown then turn the heat down a little.
- Add the garlic, pepper and spices (except the marjoram) to the pan and stir well. Fry for another 4-5 minutes, stirring. Don’t worry too much if the spices catch on the bottom as this will come lose when you add the liquid later!
- Turn the pan heat up to medium/high and add the beef – you want it to be sizzling and browning, not stewing in liquid! Use a wooden spatula to break up the beef mince and stir the mixture well. Add the stock pot and stir into the mix. Fry for 4-5 minutes until there are no pink bits of beef left.
- Add the tomatoes, tomato puree, passata, drained kidney beans, chocolate, marjoram and a good helping of salt and pepper to taste. Stir well until everything is mixed together, place a lid on the pan and turn the heat down to low. Leave to simmer for 30 minutes, stirring approx every 5 mins to ensure nothing is sticking.
- After the 30 minutes is up, stir the chilli well, turn off the heat and replace the lid. Leave for 10 minutes for the flavours to really absorb. Then serve hot or cool and portion up for storing/freezing.
Video
Notes
- In this recipe I have used 15% fat beef mince for several reasons. I tried it with a lean, 5% fat beef mince and while it does work, the texture and favour is not as deep. The 15% fat beef mince is also cheaper and therefore helps if you’re cutting costs.
- Any leftovers can keep in the fridge for around 3 days or can be frozen and defrosted as needed.
Nutrition
Serving Suggestions
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Looks yummy Sarah…. LOVE a good chilli and yes… it should always be cooked slow (and preferably made in enough quantity to enjoy several days later)… Not sure (apart from the stock risk) that I’ve ever come across a chilli that isn’t gluten free? xx
I’ve made this twice now to share with both my daughters. We love it! It’s really tasty and great for batch making to enjoy another time. Thanks Sarah!