Gourmet Gluten Free Chili Recipe with Bacon

I hadn’t made chili with tomatoes for my husband in over a decade. Last weekend I was cleaning out our freezer and found a little tomato paste. So, I decided to use it in some chili for him. He enjoyed this recipe so much, I had to share it with it you. However, to be honest, he loves all of my gluten free chili recipes, which most are tomato-free. The bacon is not really noticeable as far as flavor goes, though it add plenty of flavor. If you haven’t ever made a chili recipe with bacon, now’s your chance. Enjoy!


Gluten Free Chili with Bacon


Yield: Serves 4 - 6

Gluten Free Chili with Bacon

A gourmet, gluten free chili recipe with bacon and wine, a perfect chili for adults.


  • 1 lb. dark red kidney beans
  • 1 Tablespoon oil
  • 1/2 lb. thinly sliced bacon, cut into small pieces
  • 1-1/2 lbs. ground beef or bison
  • 2 1/2 cups yellow onion, chopped
  • 2 cloves garlic, minced or finely grated
  • 2-1/2 to 4 Tablespoons chili powder
  • 2¬†teaspoons ground cumin
  • 1/2 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 20 turns fresh ground black pepper
  • 1 large bay leaf
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 Tablespoons brown sugar
  • 1/4 cup tomato paste
  • 1 1/8 cups water, or as needed
  • 2 cups gluten free beef broth (Better Than Bouillon, O Organics, Herb Ox)
  • 1 cup dry red wine (I used Cabernet Sauvignon)
  • Salt, to taste


  1. Rinse, drain and pick out any bad beans. Place them in a a pot covered with about 8 cups of water. Soak them overnight at room temperature. (Alternatively, you may boil them for 10 minutes; set aside; and allow to rest for 4 hours.)
  2. Drain beans, rinse several times. Transfer beans to a 4-quart pot and cover with about 8 cups of fresh water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 1 hour.
  3. In a clean, large pot, fry bacon until cooked, but not crisp. Drain excess grease, but keep bacon in the pot.
  4. Add ground beef and onion to the same pot, break up the beef, and fry until beef is no longer pink.
  5. Add garlic and saute for one minute, stirring constantly.
  6. Add spices (chili powder, cumin, thyme, oregano, black pepper, bay leaf, and cayenne, if using) and brown sugar. Stir to combine.
  7. Add beans, tomato paste, water, broth, and wine; and season with salt, to taste. Bring to a boil, reduce heat, and simmer, covered, for 4 hours.
  8. Remove bay leaf and discard. Serve chili in bowls garnished with chopped raw onion, chopped raw bell pepper, shredded Cheddar cheese, and/or sour cream.


Allergen warning: Take note that some broths or bouillons contain soy or yeast.

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