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Spicy ancho beef and navy bean chili for Full GAPS

Spicy Ancho Beef and Navy Bean Chili for Full GAPS

A sixteen-serving Full GAPS chili with prepared navy beans, ground beef, bell peppers, paprika, and a tested ancho-chile range.
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Servings: 16 servings
Course: Dinner, Main Course, Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter or qualifying bacon grease
  • 1 large onion about 13 oz; diced
  • 2 large bell peppers diced
  • 3 lb ground beef
  • 0-2 cups filtered water or raw-meaty meat stock only if mixture is dry
  • 4 cups fully prepared cooked white navy beans
  • 1 tsp pure garlic powder
  • 1 tbsp pure onion powder
  • 1 tbsp ground cumin
  • 3 tbsp pure paprika
  • 2 tsp mineral salt
  • 2-3 tbsp pure ground ancho chile pepper tested heat range

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 white navy beans through the current GAPS method, cook in fresh water until fully tender, drain, and measure 4 cups.
  2. Melt the butter or qualifying bacon grease in the stockpot. Add the diced onion and bell peppers and cook for 10 minutes.
    Onion and mixed bell peppers softening in the exact Artichaut skillet
  3. Add the ground beef and cook until fully browned, breaking it into small pieces and cooking until the vegetables are tender.
    Three pounds ground beef browned with peppers and onion in the Artichaut skillet
  4. If the mixture is dry, add only as much filtered water or raw-meaty meat stock as needed, up to 2 cups. Add the prepared beans and cook for 20 minutes.
  5. Add the garlic powder, onion powder, cumin, paprika, mineral salt, and 2-3 tablespoons ancho chile. Cook 20 minutes more, stirring often to prevent sticking.

Notes

Full GAPS.
Use white navy beans only after the complete current GAPS preparation method.
The 2-to-3-tablespoon ancho amount is a tested heat variation within this formula.
The liquid is conditional and may be omitted when the beef mixture is not dry.
Yield: 16 servings.

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