Sprouted Navy Bean Beef Chili for Full GAPS

This sprouted navy bean beef chili combines fully prepared white navy beans, fresh tomatoes, ground beef, homemade raw-meaty meat stock, tomato paste, and pure spices. The beans complete the current GAPS preparation sequence before they enter the chili pot.

Chili is one of the meals that earns its place in a large-family kitchen because one pot can cover dinner and planned leftovers. The time is mostly in preparing the beans correctly; once that component is ready, the stovetop work is straightforward.

Where This Chili Fits On GAPS

This is a Full GAPS recipe. Use white navy beans only after the complete current preparation method: pure-bicarbonate soak or sprout, four-to-six-day whey or kefir fermentation, fresh-water cooking until fully tender, and draining.

The liquid is homemade raw-meaty meat stock. Do not replace it with commercial broth, cubes, granules, or a bare-bone broth. Rachael Mamane’s stock technique governs the stock preparation; Tier 0 governs its Full GAPS role.

Finish The Beans Before Building The Chili

Begin with three cups dried white navy beans. Complete the full preparation sequence, then cook in fresh water until every bean is tender through the center. Drain them before measuring the chili assembly.

Stew The Fresh Tomatoes

Core and roughly chop six large tomatoes. Stew them with one teaspoon mineral salt until soft and beginning to collapse. The pieces should mash easily against the pot.

Brown The Beef And Aromatics

Melt two tablespoons lard, tallow, or another source-appropriate cooking fat in the exact Artichaut skillet. Brown one pound ground beef with one diced onion, breaking the meat into small pieces.

Add three minced garlic cloves and one-half seeded minced jalapeño. Cook only until fragrant so the garlic does not scorch.

Combine And Simmer For One Hour

Combine the drained beans, stewed tomatoes, beef mixture, four cups meat stock, seven ounces pure tomato paste, two teaspoons mineral salt, black pepper, paprika, cumin, cayenne, and pure ground chile in the stockpot.

Simmer uncovered for about one hour. Stir regularly across the bottom. The finished chili should be thick enough to mound on the spoon while the beans remain whole and completely tender.

Storage

Cool leftovers promptly and refrigerate covered. Reheat gently on the stovetop, adding a small amount of meat stock only if the beans have absorbed too much liquid.

Frequently Asked Questions

Can I Use Canned Beans?

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

Can I Use Bone Broth?

Use homemade raw-meaty meat stock for this formula.

Why Are My Beans Firm?

They were not cooked fully tender in fresh water before the chili assembly or need more simmering time.

How Many Servings Does It Make?

The source does not state a numeric yield, so this card records one batch.

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
• Flexible silicone spatula

Sprouted Navy Bean Beef Chili for Full GAPS

A Full GAPS beef chili with fully prepared white navy beans, fresh tomatoes, homemade meat stock, and pure spices.

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Servings: 1 batch

Course: Dinner, Main Course, Soup

Cuisine: American, GAPS

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 3 cups dried white navy beans fully prepared, cooked tender, and drained
• 6 large tomatoes cored and chopped
• 1 tsp mineral salt for the tomatoes
• 2 tbsp lard, tallow, or source-appropriate GAPS cooking fat
• 1 lb ground beef
• 1 medium onion diced
• 3 garlic cloves minced
• 1/2 jalapeño seeded and minced
• 4 cups homemade raw-meaty meat stock
• 7 oz pure tomato paste packed in glass
• 2 tsp mineral salt
• 1/2 tsp black pepper
• 1 tsp pure paprika
• 1 tsp ground cumin
• 1/4 tsp pure cayenne
• 1/4 tsp pure ground chile pepper

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: pure-bicarbonate soak or sprout, 4-6-day whey or kefir fermentation, then fresh-water cooking until fully tender. Drain before using.
   
2. Stew the chopped tomatoes with 1 teaspoon mineral salt until soft and beginning to break down.
3. Melt the cooking fat in the Artichaut skillet. Brown the ground beef with the diced onion, breaking it into small pieces. Add the garlic and jalapeño and cook until fragrant.
   
4. Combine the drained beans, stewed tomatoes, beef mixture, meat stock, tomato paste, remaining mineral salt, black pepper, paprika, cumin, cayenne, and ground chile in the stockpot.
5. Simmer uncovered for about 1 hour, stirring regularly, until the beans are fully tender and the chili has thickened. Adjust salt only after the simmer.

Notes

Full GAPS.

White navy beans require the complete current GAPS preparation method before entering the chili.

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

The source does not state a numeric yield; the card records one batch.

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More Full GAPS Family Meals

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