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Eight-quart white bean beef chili for Full GAPS in a cream bowl

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.
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Prep Time 20 minutes
Servings: 8 quarts
Course: Dinner, Main Course, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 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.
    Prepared cooked tender white navy beans in a large glass bowl
  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.
    Three pounds ground round beef browned with yellow hot pepper in the Artichaut skillet
  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.

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