My grandma used to make this chili for family gatherings in the winter, and it is a family favorite. In fact, my cousin once won a Boy Scout chili cook-off with my grandma’s recipe. I have added extra vegetables and spices because Drew and I like the flavor and added healthfulness.
This is the perfect winter soup. I generally make a large batch and freeze leftovers in individual sized containers for quick meals throughout the winter months.
In the ingredient list below, I recommend a few Hy-Vee brand ingredients because I know that they’re gluten free, but they can be replaced with any gluten-free substitute.
Grandma’s Gluten-Free Chili with a Twist (makes 8-10 servings)
- Hy-Vee Chili Style Beans (30 oz)
- Hy-Vee Tomato Sauce (30 oz)
- Hy-Vee Crushed Tomatoes (30 oz)
- Water (20 oz)
- Lean ground beef (1/2 lb)
- Diced mild yellow onion (1 medium)
- Diced green bell peppers (2 large)
- Diced jalepeno with seeds (2) – optional*
- Chili powder (1 tsp)
- Cayenne pepper (1/2 tsp) – optional*
- Salt
- Pepper
The chili will be made from start to finish in the same large stockpot. First, brown the ground beef in the stockpot. Drain the beef and return to pot. Add the diced yellow onion and cook over medium heat until the onions become translucent. Add the diced green peppers, jalepeno, tomato sauce, water, crushed tomatoes, and chili beans. Stir to combine. Add chili powder and cayenne pepper. Salt and pepper to taste. Cook over medium-low heat for 1.5 hours.
Top with shredded cheddar cheese and serve with gluten-free crackers or blue corn chips.
*Only add optional ingredients if you like spicy food.
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