This classic stovetop chili is the kind of practical dinner that earns a permanent place in the family rotation. Properly prepared white navy beans, ground beef, softened vegetables, tomato paste, homemade meat stock, and familiar spices cook into a thick, savory pot in about an hour.
I reach for a straightforward chili like this when I want one pot that feels substantial without asking for an all-day simmer. Preparing the beans ahead is the part that takes planning; dinner itself comes together quickly.
Where This Chili Fits On GAPS
This recipe fits Full GAPS. Use white navy beans only after they complete the current preparation method and cook until fully tender. Choose pure tomato paste packed in glass and homemade raw-meaty meat stock.
Prepare The Navy Beans
Prepare and cook the beans before beginning the chili, then drain and measure four cups. A ready bean crushes easily between two fingers and has no firm or chalky center.
Soften The Vegetables
Warm coconut oil in the Artichaut skillet. Cook the chopped onion, minced garlic, and bell pepper for five to seven minutes. They are ready when the onion looks translucent, the pepper has softened, and the sharp raw-garlic smell has mellowed.
Brown And Season The Beef
Add the ground beef with salt, pepper, cumin, paprika, oregano, and thyme. Break it into small crumbles and cook until no pink remains. The spices should smell warm and rounded rather than dusty or raw.
Build The Chili
Whisk the tomato paste into the meat stock in the stainless stockpot until no dense streaks remain. Add the beans, vegetables, and seasoned beef. Bring the pot to a gentle simmer and cook uncovered for twenty to thirty minutes.
The chili is ready when it looks cohesive rather than watery and a spoon drawn through the pot leaves a trail for a moment before the sauce closes over it. Taste and adjust mineral salt at the end.
Serving And Storage
Serve in warm bowls. Tolerated Full GAPS additions can include homemade cultured sour cream, properly cultured raw cheddar, avocado, or sliced green onion. Cool leftovers promptly, refrigerate covered, and reheat gently with a splash of meat stock if needed.
Frequently Asked Questions
Can I Use Canned Beans?
No. Use completely prepared white navy beans that have been cooked until tender.
Can I Replace The Meat Stock With Water?
The source allows water, but this WFLI version uses homemade raw-meaty meat stock for the supported GAPS preparation.
Why Use Tomato Paste From Glass?
It keeps this measured formula focused on pure tomato paste without the lining concerns of a can.
Recommended Equipment
- Le Creuset Signature 10.25-inch skillet in Artichaut
- Le Creuset Classic stainless-steel stockpot, 10 quart
- Large glass fermentation vessel
- Fine-mesh strainer
- Flexible silicone spatula
Classic Navy Bean Beef Chili for Full GAPS
Ingredients
Equipment
Method
- Prepare the white navy beans completely through the current GAPS method. Cook in fresh water until fully tender, drain, and measure 4 cups.
- Warm the coconut oil in the Artichaut skillet. Add the onion, garlic, and bell pepper and cook until softened and glossy, 5 to 7 minutes.
- Add the ground beef, salt, pepper, cumin, paprika, oregano, and thyme. Break the beef into small crumbles and cook until no pink remains.
- In the stockpot, whisk the tomato paste into the meat stock until smooth. Add the prepared beans, cooked vegetables, and seasoned beef.
- Bring to a gentle simmer and cook uncovered for 20 to 30 minutes, stirring occasionally, until thick enough for a spoon drawn through the pot to leave a brief trail. Taste and adjust mineral salt.
Notes
Tried this recipe?
Let us know how it was!More Full GAPS Family Dinners
The planned WFLI Full GAPS Dinner Guide will organize prepared-bean meals, meat-stock components, and family-size mains. Watch the WFLI shop for its release.
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