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Classic navy bean beef chili for Full GAPS

Classic Navy Bean Beef Chili for Full GAPS

A stovetop Full GAPS chili with properly prepared white navy beans, ground beef, vegetables, tomato paste, meat stock, and pure spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 bell pepper chopped
  • 1 tbsp coconut oil
  • 1 lb ground beef
  • 4 cups cooked white navy beans fully prepared and drained
  • 6 oz pure tomato paste packed in glass
  • 4 cups homemade raw-meaty meat stock
  • 2–3 tsp mineral salt to taste
  • 1/2 tsp freshly ground black pepper
  • 1 1/2–2 tbsp ground cumin
  • 1 tbsp pure paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme

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

Method
 

  1. Prepare the white navy beans completely through the current GAPS method. Cook in fresh water until fully tender, drain, and measure 4 cups.
  2. 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.
    Onion garlic and bell pepper softened in the Artichaut skillet
  3. Add the ground beef, salt, pepper, cumin, paprika, oregano, and thyme. Break the beef into small crumbles and cook until no pink remains.
  4. In the stockpot, whisk the tomato paste into the meat stock until smooth. Add the prepared beans, cooked vegetables, and seasoned beef.
    Classic navy bean beef chili simmering in the stainless stockpot
  5. 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

Full GAPS.
Use white navy beans only after complete current preparation and cooking until fully tender.
Use pure tomato paste packed in glass and homemade raw-meaty meat stock.
Yield: 6 servings.

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