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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 Portions
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 500 g beef mince
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red pepper chopped
  • 1 carrot finely diced
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 400 g tin kidney beans drained and rinsed
  • 300 ml gluten-free beef or vegetable stock
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chilli powder or to taste
  • Salt and pepper to taste
  • Fresh coriander to serve (optional)

Method
 

  1. Heat the olive oil in a large saucepan or deep frying pan over a medium heat.
  2. Add the beef mince and cook for 5–6 minutes, breaking it up with a spoon, until browned.
  3. Add the onion, garlic, red pepper, and carrot, then cook for another 5 minutes until softened.
  4. Stir in the cumin, paprika, and chilli powder.
  5. Add the chopped tomatoes, tomato purée, kidney beans, and stock.
  6. Season lightly with salt and pepper, then stir well.
  7. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the sauce has thickened and the flavours have developed.
  8. Taste and adjust the seasoning if needed.
  9. 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.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.