Gluten-Free Cincinnati Chili

Ingredients:

1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
2 tablespoons gluten-free chili powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Salt and pepper to taste
1-2 tablespoons olive oil

Instructions:

In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Add the ground beef to the pot. Cook and break it apart with a spoon until it's browned and cooked through.

Stir in the canned diced tomatoes (with their juice).

Sprinkle the gluten-free chili powder, ground cinnamon, and ground allspice over the mixture. Season with salt and pepper to taste. Start with about 1-2 teaspoons of salt and adjust as needed.

Reduce the heat to low, cover the pot, and let the chili simmer for about 15-20 minutes, stirring occasionally.

Taste and adjust the seasoning if needed before serving.

Serve your gluten-free Cincinnati chili hot. It's traditionally served over cooked spaghetti and topped with shredded cheese, chopped onions, and kidney beans. You can adjust the toppings to your preference.

This gluten-free Cincinnati chili has a unique and delicious flavor profile with a hint of cinnamon and allspice. Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy!