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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


  • 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


  • 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.
  • 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.



  • 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.


Calories: 341kcal | Carbohydrates: 11.4g