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Published March 22, 2013 | Last Updated September 25, 2022 By Barbara Bianchi 14 Comments

Gluten Free Ground Beef Chili With Hot Dogs

Jump to Recipe - Print Recipe

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.

Gluten Free Chili

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. 

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.

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

Gluten Free Chili with Hot Dogs

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.

How to make gluten free chili

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.

Stir in bite size slices of hot dogs, simmer, then serve and enjoy

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, 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.

finished meal in a white bowl and a blue checked napkin

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

More gluten free chili recipes

Slow Cooker Beef Chili With Bacon: You can’t go wrong with bacon. Right? This chili is made in your slow cooker.

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

 

 

Print Pin
5 from 1 vote

Gluten Free Ground Beef Chili With Hot Dogs

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
Keyword chili, ground beef recipe ideas, no bean chili
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 341kcal
Author Barbara Bianchi

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 onions diced
  • 1 red or green bell pepper diced
  • 2 pounds ground beef
  • 2 tablespoons oregano
  • 2 tablespoons paprika
  • 2 tablespoons ground coriander
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 6 cloves garlic
  • 14.5 ounces can diced or crushed tomatoes
  • 1/2 cup of marinara sauce store bought or homemade
  • 2-4 tablespoons Jalapeño Peppers diced (optional)
  • 1 tablespoon red wine vinegar
  • salt to taste
  • pepper to taste
  • 1 pound of hot dogs (I look for uncured, gluten free & sugar free) sliced into bite-size pieces

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.
  • 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.
  • 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.
  • 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.

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
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Beef, Dairy free, Dinner, LOW CARB, Lunch, Nut free, Paleo, Recipe, Soups & Chili, WHOLE 30 Recipes

Reader Interactions

Comments

  1. Lalanthi says

    March 23, 2013 at 11:21 pm

    Yum. going to try this.

    Reply
    • Barbara says

      March 24, 2013 at 10:57 pm

      Thanks! Hope you enjoy it.

      Reply
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