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Slow cooker white navy bean beef chili for Full GAPS

Slow Cooker White Navy Bean Beef Chili for Full GAPS

A six-to-eight-serving Full GAPS chili with properly prepared navy beans, beef, peppers, tomatoes, meat stock, and low, high, or oven cooking branches.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz dried white navy beans fully prepared, cooked tender, and drained
  • 1 1/2 medium white onions chopped
  • 1/2 red bell pepper chopped
  • 1/2 green bell pepper chopped
  • 4 garlic cloves sliced
  • 2 cups homemade raw-meaty meat stock
  • 28 oz fresh or pure additive-free diced tomatoes
  • 1 lb ground beef
  • 5 tsp mineral salt use less if the stock or tomatoes are salted
  • freshly ground black pepper to taste
  • 1 1/2 tbsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp pure chili powder
  • 2 tbsp butter
  • 1–2 jalapeños optional; chopped
  • 1 tsp ground cumin reserved for finishing
  • 1/2 tsp dried oregano reserved for finishing
  • 1/4 tsp pure chili powder reserved for finishing

Equipment

  • Ninja Foodi Deluxe XL Pressure Cooker & Air Fryer FD401
  • Large glass fermentation vessel
  • Fine-mesh strainer
  • Flexible silicone spatula

Method
 

  1. Prepare the dried white navy beans completely through the current GAPS method. Cook them in fresh water until fully tender, drain well, and use the cooked yield from 8 ounces dry beans.
    Prepared chili ingredients loaded into the Ninja Foodi FD401
  2. Add the prepared beans, onions, red and green bell peppers, garlic, meat stock, diced tomatoes, ground beef, salt, pepper, initial cumin, initial oregano, initial chili powder, butter, and optional jalapeño to the Ninja Foodi inner pot. Break the beef into small pieces across the top.
  3. Slow cook on LOW for 8 to 10 hours or HIGH for 6 to 8 hours, until the beef is fully cooked, the vegetables are soft, and the chili is thick. For the oven branch, cover in an oven-safe pot and cook at 225°F for about 8 hours.
    Cooked white navy bean beef chili with reserved spices before stirring
  4. Thirty to 60 minutes before serving, stir in the reserved cumin, oregano, and chili powder. Continue cooking until the seasoning is fragrant and evenly dispersed. Taste and adjust mineral salt only as needed.

Notes

Full GAPS.
Yield: 6 to 8 servings; the card is set to 8 for scaling.
The LOW, HIGH, and 225°F oven branches are alternatives, not cumulative steps.
Optional toppings: properly cultured raw cheddar, homemade cultured sour cream, sliced green onion, or avocado.

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