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Bean-free nightshade-free beef chili with peeled zucchini and mushrooms in a cream bowl

Bean-Free Nightshade-Free Beef Chili for Full GAPS

A hearty bean-free, nightshade-free Full GAPS chili with ground beef, peeled zucchini, mushrooms, ginger, pure spices, homemade ghee, and meat stock.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Ingredients Equipment Method Notes

Ingredients
  

Bean-Free Nightshade-Free Beef Chili
  • 1 pound ground beef
  • 1 3/4 teaspoons natural sea salt divided: slightly more than half for the beef and the remainder for the onions
  • 2 tablespoons homemade stovetop ghee
  • 2 onions diced
  • 1 zucchini peeled and chopped into small even pieces
  • 5 crimini mushrooms sliced or chopped
  • 2 cloves garlic smashed or minced
  • 2 tablespoons fresh ginger root finely grated
  • 2 teaspoons pure dried ginger
  • 2 teaspoons pure dried oregano
  • 1 teaspoon pure ground cumin
  • 2 cups homemade GAPS meat stock chicken or beef; use raw-meaty stock rather than bare-bone broth

Equipment

  • 5- to 6-quart stainless-steel pot or deep sauté pan with lid
  • Slotted spoon
  • Wooden spoon
  • Bowl for cooked beef
  • Food thermometer
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat the stainless-steel pot over medium heat. Add the ground beef and slightly more than half of the measured natural sea salt. Break the beef into small crumbles and cook for 8 to 10 minutes, until evenly brown with no pink pockets and a food thermometer reads 160°F (71°C). Lift the beef into a bowl with a slotted spoon, leaving the rendered fat and browned bits in the pot.
    Ground beef fully browned in a stainless-steel pot
  2. Add the homemade ghee, diced onions, and the remaining natural sea salt. Cook over medium heat for about 10 minutes, stirring occasionally, until the onions are translucent, flexible, and no longer smell sharply raw.
  3. Add the peeled zucchini and crimini mushrooms. Cook for 5 to 8 minutes, until the mushrooms darken and release moisture and the zucchini is tender around the edges while still holding its shape.
    Peeled zucchini, translucent onion, and browned mushrooms cooking in a stainless-steel pot
  4. Stir in the garlic, fresh ginger, dried ginger, oregano, and cumin. Cook for 2 to 3 minutes, until the garlic loses its raw edge and the spices smell warm without scorching.
  5. Pour in the homemade meat stock and scrape the browned bits from the bottom with a wooden spoon. Bring to a simmer, lower the heat, cover, and slow-simmer for 20 minutes. Stir from the bottom once or twice and keep the bubbles small and steady.
  6. Return the cooked beef and any bowl juices to the pot. Simmer for 1 to 2 minutes, stirring until the beef is hot throughout. Serve the chili while warm.

Notes

Full GAPS; not the Introduction Diet. This fixed recipe is bean-free, nightshade-free, and complete without Nomato sauce or a starch slurry.
At 1x, divide the 1 3/4 teaspoons salt as 1 teaspoon for the beef and 3/4 teaspoon for the onions. Rendered beef tallow or natural non-hydrogenated coconut oil may replace the ghee tablespoon for tablespoon. The five mushrooms may be omitted without adding a replacement vegetable.
At 2x, use 2 pounds ground beef, 3 1/2 teaspoons natural sea salt divided as 2 teaspoons for the beef and 1 1/2 teaspoons for the onions, 4 tablespoons homemade ghee, 4 onions, 2 peeled zucchini, 10 crimini mushrooms, 4 garlic cloves, 4 tablespoons fresh ginger, 4 teaspoons dried ginger, 4 teaspoons oregano, 2 teaspoons cumin, and 4 cups homemade meat stock for 10 servings. Brown the beef in batches if needed.

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