Gluten-Free Beef Chilli
Gluten-Free Beef Chilli
A hearty beef chilli served with rice, jacket potatoes, or tortilla chips, perfect for an easy family dinner.
Ingredients
Method
- Heat the olive oil in a large saucepan or deep frying pan over a medium heat.
- Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon, until browned.
- Add the onion, garlic, red pepper, and carrot, then cook for another 5 minutes until softened.
- Stir in the cumin, paprika, and chilli powder.
- Add the chopped tomatoes, tomato purée, kidney beans, and stock.
- Season lightly with salt and pepper, then stir well.
- Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed.
- Taste and adjust the seasoning if needed.
- Serve warm with rice, jacket potatoes, or gluten-free tortilla chips.
Notes
- Adjust the chilli powder to suit your preferred spice level.
- This recipe works well for batch cooking and leftovers can be cooled, chilled, and reheated thoroughly.
- Check that your stock, spices, and tortilla chips are suitable for your own allergy or dietary needs.
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