Gluten Free Chili
Author: Just As Good Gluten Free
- 1 Tbs olive oil
- 3 lbs. chuck roast or chuck steak, cut into 1 inch cubes
- 1 small onion diced (about 1 cup)
- 1 green bell pepper diced
- 1 jalapeno pepper stemmed, seeded and finely diced
- 1 Tbs minced garlic
- 2 Tbs tomato paste
- 2 cups beef broth
- 1 cup water
- 30 oz. can chili beans undrained
- 30 oz. can diced tomatoes undrained
- 30 oz. can red kidney beans drained and rinsed
- ¼ cup chili powder
- 1 Tbs oregano
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon white granulated sugar
- 1 Tbs Worcestershire sauce
Optional Toppings
- Shredded cheddar cheese
- Jalapenos
- Fritos
- Sour cream
- Crushed tortilla chips
Heat a large saucepan over medium-high heat. Once the pan is hot, add 1 Tbs olive oil. Then add chunks of beef and brown on all sides, approx. 7-9 minutes. Toward the end of browning, add onion, bell pepper and jalapeno. Cook until onion is translucent, approximately 5-6 minutes. Add minced garlic and cook for 1 minute. Add tomato paste and stir to coat beef.
Pour water and broth over meat and stir until combined. Add remaining ingredients from chili beans through Worcestershire sauce. Bring to boil and then reduce heat to medium-low, simmering for an additional 1 - 1 ½ hours, or until beef is tender.
Serve hot with desired toppings.
