We went over a decade without being able to eat chili due to Bill's health issues (mostly problems with nightshades [peppers, tomatoes, etc.] and lectins [beans] that can cause inflammation and pain in his joints) plus his celiac disease ... but thankfully he's been able to eat it lately! Individual spices are typically gluten free but when using blends or seasonings, always read labels and every single ingredient to be sure.
Weber has some very good gluten free seasonings and their Smokey Mesquite seasoning and any brand of smoked paprika really enhanced our standard chili recipe...
2 to 3 pounds beef (any combo of ground meat, chuck roast or steak, sausage, etc.)
1 onion chopped
1+ bell pepper chopped (any color)
1 16 oz can tomato sauce
1 16 oz can diced tomatoes (petite diced or fire-roasted)
4+ Tbsp chili powder
1 to 2 tsp smoked paprika
1 to 2+ tsp (or several shakes) of Weber Smokey Mesquite seasoning
can of black or pinto beans (optional)
½ to 1 tsp crushed or ground red pepper (optional)
1 Tbsp Cumin (optional)
Brown meat and onion. Add rest of ingredients and cook on low about 2 to 3 hours.
If too thin at end, add 2-3 Tbsp of masa or flour and cook 15 more minutes to thicken. Or serve with crushed tortilla chips or fritos to help soak up the goodness.