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Hearty red beef and navy bean chili for Full GAPS

Hearty Red Beef and Liver Navy Bean Chili for Full GAPS

An eight-serving Full GAPS red chili with prepared navy beans, beef, optional liver, chicken meat stock, tomatoes, and pure spices.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup butter
  • 3 garlic cloves crushed
  • 1 onion chopped
  • 3 lb ground beef
  • 1/2 lb liver optional; prepared, cooked, and crumbled
  • 1 tbsp ground cumin
  • 3 tbsp pure chili powder
  • 1 pinch pure cinnamon
  • 1 cup dried white navy beans fully prepared, cooked tender, and drained
  • 2 1/2 cups homemade raw-meaty chicken meat stock plus more only if dry
  • 32 oz fresh or pure additive-free diced tomatoes
  • 1 tbsp mineral salt
  • 1 tbsp raw honey optional
  • 1 cup fresh cilantro optional; divided

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 white navy beans through the current GAPS method, cook in fresh water until fully tender, drain, and measure the cooked result from the 1-cup dry amount.
    Prepared cooked tender white navy beans for hearty red chili
  2. For the optional liver branch, use 1/2 pound liver prepared under current Tier 0 rules, cook it through, cool, and crumble or dice small.
  3. Melt the butter in the stockpot. Add the garlic and onion and sauté about 10 minutes, until aromatic and soft.
  4. Add the ground beef and cook about 10 minutes, breaking it into small pieces until fully browned. Stir in the optional prepared liver.
    Ground beef onion and garlic browned in the exact Artichaut skillet
  5. Add the cumin, chili powder, cinnamon, prepared beans, 2 1/2 cups meat stock, diced tomatoes, mineral salt, optional honey, and 1/2 cup optional cilantro. Cover partially and simmer about 1 1/2 hours, adding meat stock by 1/4 cup only if dry. Stir in the remaining optional cilantro.

Notes

Full GAPS.
The exact 32-ounce diced-tomato branch is used; the source’s ambiguous small-can tomato-paste branch is omitted.
Optional liver must follow current Tier 0 preparation.
Use homemade raw-meaty chicken meat stock.
Yield: 8 servings.

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