American · Dinner
Chili con Carne with Beans (Gluten-Free)
Ground beef browned then simmered low with onion, garlic, tomato, kidney beans and a chili-cumin spice base until thick and glossy. Naturally gluten-free, thickened with masa harina rather than wheat flour. Finished with sharp cheddar and cilantro, served over rice or with cornbread.
$4
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
772Calories
50.7gProtein
47.9gFat
30.9gCarbs
8.4gSugar
9.4gFiber
800mgSodium
189mgChol
18.1gSat Fat
892mgPotassium
245mgCalcium
4.2mgIron
1.8mcgVitamin B12
12.4mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Dice the onion and mince the garlic, keeping both ready beside the pot.
2
Sear
Heat olive oil in a heavy pot over medium-high and brown the ground beef 5 to 6 minutes, breaking it up, until deeply browned.
3
Bloom
Add onion and garlic, cook over medium 4 minutes until soft, then stir in chili powder, cumin and smoked paprika, cooking 1 minute until fragrant.
4
Simmer
Add tomato paste, canned tomatoes, beef stock and kidney beans, drop to low and simmer uncovered 55 minutes, stirring occasionally, until thick around the beans.
5
Thicken
Whisk masa harina with 2 tablespoons water, stir into the pot over low heat 5 minutes, stirring often, until glossy and fully incorporated.
6
Plate
Spoon into a bowl and top with sharp cheddar cheese and fresh cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 1 cup180g cooked kidney beans
- 11 medium onion (150g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp masa harina
- 1 cup240ml beef stock
- 2 tbsp28ml olive oil
- 2 oz56g sharp cheddar cheese
- 2 tbsp2 tbsp cilantro
