132-ounce container gluten-free chicken or beef broth
Kosher or fine sea saltto taste
Freshly ground black pepperto taste
Chopped fresh parsleyfor garnish (optional)
Chopped scallionsfor garnish (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook, breaking up with a wooden utensil, until cooked through, 8-10 minutes. Add the chili powder, cumin, and garlic. Stir for 1 minute. Add the beans, tomato sauce, and broth. Bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes. Season to taste with salt and pepper. Serve garnished with parsley or scallions, if using.
Notes
Serving Suggestion: Pair piping hot bowls of chili with fresh gluten-free cornbread.