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Thick bean-free Mexican beef chili for Full GAPS with fresh tomatoes, green onion tops, and cilantro

GAPS Mexican Beef Chili con Carne with Zucchini Ginger Base

A thick bean-free Full GAPS beef chili made with fresh tomatoes, homemade chili powder, and a separate zucchini-ginger bisque built on meat stock.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: GAPS, Mexican, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 batch GAPS Zucchini-Ginger Bisque prepare the linked separate recipe with exactly 2 tablespoons freshly grated ginger instead of 3
  • 1 tablespoon ghee, tallow, lard, or coconut oil
  • 1 bunch green onion tops chopped; reserve a little for optional garnish
  • 1 pound fresh ground beef
  • 1 1/4 teaspoons sea salt plus a little more to taste if needed
  • 1 tablespoon homemade GAPS chili powder use the linked separate recipe
  • 2 teaspoons pure ground cumin
  • 2 teaspoons dried oregano
  • 14.5 ounces fresh tomatoes chopped
  • fresh cilantro optional, for serving
  • grated natural cheddar optional, only after that dairy is already part of your diet

Equipment

  • Le Creuset Classic Stainless Steel Stockpot 10-quart, or another large deep stainless pot
  • Sturdy wooden spoon
  • Digital kitchen scale for the fresh tomatoes
  • Measuring spoons

Method
 

  1. Prepare one batch of the linked GAPS Zucchini-Ginger Bisque, using exactly 2 tablespoons freshly grated ginger instead of the standalone recipe's 3 tablespoons. Keep the finished bisque ready to add after the tomatoes.
  2. Heat the stockpot over medium-high heat. Add the cooking fat and chopped green onion tops. Sauté for 5 minutes, until the tops soften and smell savory.
  3. Reduce the heat to medium. Add the ground beef and 1 1/4 teaspoons sea salt. Cook for 8 to 10 minutes, breaking the meat into small crumbles, until the surfaces look browned and moist and no pink remains.
    Ground beef browned with green onion tops until no pink remains for Full GAPS Mexican chili
  4. Add the homemade chili powder, cumin, and oregano. Stir for about 2 minutes, until the chile and cumin smell distinctly toasted.
  5. Add the chopped fresh tomatoes. Stir and cook for about 5 minutes, until they soften and their juice coats the beef.
  6. Stir in the prepared zucchini-ginger bisque. Reduce the heat to low and simmer gently for 10 minutes, stirring along the bottom now and then. The finished chili should show only a few bubbles at the edges and should mound slightly on a spoon before settling slowly.
    Bean-free Full GAPS beef chili at a slow simmer after adding zucchini-ginger bisque
  7. Taste and add a small pinch of sea salt if the chili tastes flat. Serve hot with reserved green onion tops, cilantro, or grated natural cheddar if those toppings fit your diet.

Notes

Full GAPS: This is a Full GAPS recipe, not an Introduction Diet recipe.
Separate component: Use one complete batch of the linked GAPS Zucchini-Ginger Bisque, made with 2 tablespoons ginger for this chili.
Meat stock: Use homemade meat stock in the bisque, not long-cooked bone broth.
Bean-free: Do not add kidney, butter, or garbanzo beans.
Dairy-free option: Choose tallow, lard, or coconut oil and skip the optional cheddar.
Storage: Cool promptly and refrigerate covered. Reheat only the portion needed over low heat. Freeze meal-size portions when not using soon.

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