Eight-Quart White Bean Beef Chili for Full GAPS

This eight-quart white bean beef chili is built for a genuinely large batch: two pounds dried white navy beans, three pounds ground round beef, vegetables, tomatoes, beef meat stock, oregano, cumin, and mild chili powder.

An eight-quart pot makes sense in a family kitchen when dinner also needs to cover lunches. The work is front-loaded into preparing the beans correctly; after that, the beef, vegetables, and one-hour simmer are direct.

Where It Fits On GAPS

This is a Full GAPS chili. White navy beans must complete the current pure-bicarbonate soak or sprout, four-to-six-day whey or kefir fermentation, fresh-water cook-until-tender, and drain method.

Use homemade raw-meaty beef meat stock. Rachael Mamane controls the stock technique, while Tier 0 controls the stock’s Full GAPS role.

Prepare The Beans Completely

Begin with two pounds dried white navy beans. Complete the preparation sequence, cook them in fresh water until every bean is tender, and drain before assembling the chili.

Brown The Beef With The Hot Pepper

Brown three pounds ground round beef with one sliced yellow hot pepper. Break apart large pieces and continue until no pink meat remains.

Reserve Four Tablespoons Fat

Remove the meat and reserve four tablespoons rendered fat. If the beef does not supply enough, add butter or another source-appropriate cooking fat only until the total reaches four tablespoons.

Sauté two coarsely chopped onions, six sliced celery stalks, and one-half finely chopped green bell pepper until the onion is just translucent.

Combine And Simmer One Hour

Add the drained beans, beef, vegetables, 43.5 ounces tomatoes, eight ounces tomato sauce, four cups beef meat stock, oregano, cumin, chili powder, salt, and pepper to the stockpot.

Simmer on low for one hour, stirring across the bottom. The finished chili should be thick, the vegetables tender, and the beans soft through the center.

Storage

Cool the large batch promptly in smaller covered containers. Refrigerate the portions you will use soon and freeze the rest. Reheat gently on the stovetop.

Frequently Asked Questions

Can I Use Canned Beans?

No. Use dried white navy beans that complete the current preparation method.

Why Reserve Four Tablespoons Fat?

That is the source’s measured sautéing fat. Add butter only if the beef does not render enough.

Can I Use Broth?

Use homemade raw-meaty beef meat stock for this formula.

How Much Does It Make?

The source gives an eight-quart yield.

Recommended Equipment

• Le Creuset Classic stainless-steel stockpot, 10 quart
• Le Creuset Signature 10.25-inch skillet in Artichaut
• Large glass fermentation vessel
• Fine-mesh strainer
• Covered glass storage containers

Eight-Quart White Bean Beef Chili for Full GAPS

A large eight-quart Full GAPS chili with prepared navy beans, ground round beef, vegetables, tomatoes, meat stock, and pure spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 8 quarts

Course: Dinner, Main Course, Soup

Cuisine: American, GAPS

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 lb dried white navy beans fully prepared, cooked tender, and drained
• 3 lb ground round beef
• 2 large onions coarsely chopped
• 1/2 green bell pepper finely chopped
• 6 celery stalks sliced
• 1 yellow hot pepper sliced
• 43.5 oz fresh or pure additive-free diced tomatoes
• 8 oz pure additive-free tomato sauce
• 4 cups homemade raw-meaty beef meat stock
• 1 tbsp pure oregano
• 3 tbsp ground cumin
• 3 tbsp pure mild chili powder
• mineral salt and black pepper to taste

Equipment

• Le Creuset Classic stainless-steel stockpot, 10 quart
• Le Creuset Signature 10.25-inch skillet in Artichaut
• Large glass fermentation vessel
• Fine-mesh strainer
• Flexible silicone spatula

Method

 

1. Prepare the dried navy beans through the current GAPS method, then cook in fresh water until fully tender and drain.
   
2. Brown the ground round beef with the sliced yellow hot pepper in the Artichaut skillet, breaking the meat into small pieces until no pink remains.
   
3. Remove the beef and reserve 4 tablespoons rendered fat. Add butter or another source-appropriate cooking fat only when needed to reach 4 tablespoons.
4. Sauté the onions, celery, and green bell pepper in the reserved fat until the onion is just translucent.
5. Combine the drained beans, beef, cooked vegetables, diced tomatoes, tomato sauce, beef meat stock, oregano, cumin, chili powder, salt, and pepper in the stockpot. Simmer on low for 1 hour.

Notes

Full GAPS.

White navy beans require the complete current GAPS preparation method.

Use homemade raw-meaty beef meat stock, not commercial broth or bare-bone broth.

Yield: 8 quarts.

Tried this recipe?

Let us know how it was!

More Full GAPS Family Meals

The planned WFLI Full GAPS Dinner Guide will organize bean preparation, large-batch meals, and freezer storage. Watch the WFLI shop for the release.