Gluten Free Ground Beef Chili With Hot Dogs

This gluten free chili recipe has been updated with lots of new tips and an easy-to-follow cooking video so you can watch how to make it. You’ll find the video right above the recipe card at the bottom of the post.

A big pot of homemade chili is comfort food at its best: chunks of meat, delicious spices, and caramelized veggies all in a tomatoey sauce. It’s a real crowd pleaser and perfect to bring to a potluck or anytime you’re craving a hearty meal.

And it’s easy enough to make on a weeknight as long as you can spare an hour to let it simmer on your stovetop. There’s just something so comforting about the aroma of a pot of chili on the stove. 

It’s just one of my 28 delicious ground beef recipes you’ll love for example: quick and easy low carb meatball parmesan, your step by step guide to make gluten free classic Italian lasagna, and simple, fast Salisbury steak with homemade gravy.

Often, chili recipes include beans, but I prefer my chili without them (and that makes it low-carb too). I love to add slices of bite-size hot dogs instead. The hot dog chunks resemble the texture of beans and make the chili even more satisfying. But if you want to add beans, go right ahead.

If you’d like more low-carb options, I have a bunch of recipes and tips to help you feel great and stay on track.

With layers of warm spices to delight your tastebuds, this one pot chili dinner recipe might just become your new family favorite.

It’s time to make chili! Let’s go.

Instructions 

*Free printable recipe card is available at the end of the post.

First, heat extra-virgin olive oil in a large pot until it is hot but not smoking. Add diced onions and bell peppers. Let them sauté for about 10 minutes. Yum.

Next, add the ground beef, breaking up the meat with a spatula and incorporating the peppers and onion. Cook until the meat is no longer pink.

Then drain most of the fat from your meat. I like to reserve about two tablespoons of the fat. This way the meat maintains a pleasant texture and flavor.

Next, stir in your diced tomatoes with their juice, fresh chopped garlic, and spices. Rather than using a pre-mixed chili powder, I like to add my spices individually to build layers of flavor.

This chili is spicy, but not three-alarm-fire spicy. Just cozy, warm, curl up with a bowlful kind of spicy.

Add a half cup of marinara sauce too. Stir it all up and simmer for an hour so the flavors meld.

Then, since hotdogs are already fully cooked, wait to add them during the last five minutes. Slice them into bite-size pieces and stir them in.

And just before you’re ready to serve, stir in a tablespoon of vinegar for a real flavor boost. I like Bragg’s apple cider vinegar. It’s one hundred percent gluten free, and one hundred percent nourishing to your body. 

Then season with salt and pepper, and your chili is ready to enjoy. Add Jalapeño peppers if you like it hot.

Pro tips and recipe notes

• In this recipe, I like to keep the meat chunky. You can watch how to do that in the video right above the recipe card. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it over the veggies in the pot and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• If you prefer your meat finely ground, go ahead and break it all up.
• Also, dice your onions and peppers roughly about the same size for consistency and taste.
• Can you make this in your slow cooker? Yes. Just cook your onions, peppers, and meat before adding them to your slow cooker. Add the rest of the ingredients, and you’re good to go. Low and slow cooking is great for chili.
• What toppings do you like to add? A splash of hot sauce? Jalapeño peppers? Scallions? A dollop of sour cream? Or my favorite — crumbled goat cheese? Some folks like shredded cheddar cheese, bite-size pieces of avocado, beans, crispy bacon cooked in your oven, or meaty sautéed mushrooms. It’s up to you.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool the chili completely, wrap it tightly, and freeze it for two to three months.

So grab your bowl, your soup spoon, your favorite toppings, and dig in.

More gluten free chili recipes

Small Batch Slow Cooker Beef Chili With Bacon: You can’t go wrong with bacon. Right? This chili is perfectly portioned for two – four servings.  

Gluten Free Game Day Chili Dip: It looks like chili and tastes like chili, but it’s dip! Yum.

Skinny Low Carb Taco Bowls: If you love chili, you’ll love the spicy beef in these taco bowls.

Watch how to make it

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5 from 1 vote

Gluten Free Ground Beef Chili With Hot Dogs

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A big pot of homemade chili is comfort food at its best: chunks of meat, delicious spices, and caramelized veggies all in a tomatoey sauce.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 341kcal

Author Barbara Bianchi

Ingredients

• 3 tablespoons extra-virgin olive oil

Vegetables

• 2 onions diced
• 1 red or green bell pepper diced
• 6 cloves garlic
• 2-4 tablespoons Jalapeño Peppers diced (optional)

Meat

• 2 pounds ground beef
• 1 pound of hot dogs (I look for uncured, gluten free & sugar free) sliced into bite-size pieces

Spices

• 2 tablespoons oregano
• 2 tablespoons paprika
• 2 tablespoons ground coriander
• 1 tablespoon cumin
• 1 tablespoon chili powder

For tomatoey sauce

• 14.5 ounces can diced or crushed tomatoes
• 1/2 cup of marinara sauce store bought or homemade
• 1 tablespoon red wine vinegar
• salt to taste
• pepper to taste

Instructions

• Heat 3 tablespoons olive oil in a large pot, add the onions and red pepper. Cook until soft and the onions are beginning to caramelize, about 10 minutes.
  3 tablespoons extra-virgin olive oil, 2 onions, 1 red or green bell pepper
• Season ground beef with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned, about 10 minutes.

  Then drain most of the fat from your meat. I like to reserve about two tablespoons of the fat. This way the meat maintains a pleasant texture and flavor.
  2 pounds ground beef
• Add oregano, paprika, coriander, cumin, chili powder, garlic, tomatoes, marinara sauce, and 2-4 tablespoons diced Jalapeño peppers depending on how hot you’d like your chili.
  6 cloves garlic, 2 tablespoons oregano, 2 tablespoons paprika, 2 tablespoons ground coriander, 1 tablespoon cumin, 1 tablespoon chili powder, 14.5 ounces can diced or crushed tomatoes, 1/2 cup of marinara sauce store bought or homemade
• Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 hour.
• In the last 5 minutes add your hotdogs and stir.

  When you're ready to serve, add red wine vinegar, salt and pepper to taste and stir.
  1 pound of hot dogs (I look for uncured, gluten free & sugar free), 1 tablespoon red wine vinegar

Notes

• In this recipe, I like to keep the meat chunky. You can watch how to do that in the video right above the recipe card. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it over the veggies in the pot and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• If you prefer your meat finely ground, go ahead and break it all up.
• Also, dice your onions and peppers roughly about the same size for consistency and taste.
• Can you make this in your slow cooker? Yes. Just cook your onions, peppers, and meat before adding them to your slow cooker. Add the rest of the ingredients, and you're good to go. Low and slow cooking is great for chili.
• What toppings do you like to add? A splash of hot sauce? Jalapeño peppers? Scallions? A dollop of sour cream? Or my favorite -- crumbled goat cheese? Some folks like shredded cheddar cheese, bite-size pieces of avocado, beans, crispy bacon, or meaty sautéed mushrooms. It's up to you.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool the chili completely, wrap it tightly, and freeze it for two to three months.

Nutrition

Calories: 341kcal | Carbohydrates: 11.4g

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