Though here it’s in the 80s and sunny, I know it’s still chilly in other parts of the country. This chili recipe makes for plenty of leftovers, use over the top of organic grassfed hotdogs for chili dogs for lunch the next day, or use it to feed a crowd. Yes, the liver can be omitted, but chili is a great way to hide liver for a boost in iron and B vitamins (read more). This chili is excellent served with baked almondflour ‘sourdough’ pancakes, as a bread-like side dish. If you’re looking for a change of pace, check out my White Chili Recipe as well. This recipe is Slow Carb (omit dairy), GAPS, SCD, and Grain Free.
Hearty Red GAPS Chili
(yields 8-10 servings)
2 pounds ground beef (buy grassfed meat here)
1 pound beef, chicken, or lamb liver, cooked and crumbled (see below to prepare liver)
4 onions, chopped
1 tablespoon ground cumin (buy organic herbs and spices here)
3 tablespoons chili powder
1/4 teaspoon cinnamon
3 cloves garlic, crushed
1 cup navy (white) beans, soaked overnight (see below)
2 1/2 cups (or more) chicken stock (chicken stock recipe)
2 cans tomato paste or diced tomatoes (purchase tomato paste in glass jars here)
1 tablespoon sea salt
1 tablespoon honey (optional)
1 cup finely chopped fresh cilantro (optional)
Grated cheddar cheese
Yogurt (as sour cream)
Additional chopped onion
Sauté beef and chopped onions in large Dutch oven or pot over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes. (if using a crockpot, transfer now) Add cumin, chili powder, garlic, and beans. Mix in 2 1/2 cups chicken stock, tomato paste, honey, and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours on stovetop or 6-8 hours on low in crockpot, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper.
Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately.
Drain any blood from thawed liver. Place in a bowl. Cover with the juice of one lemon and filtered water until the liver is completely covered. Cover bowl with lid or plastic wrap and return to the fridge. Soaking the liver removes the blood and bitterness.
To cook, pan fry in 1 teaspoon fat (coconut oil, butter, ghee, etc) over medium heat, 5 minutes on each side. Allow to cool and crumble or chop into 1/4 inch cubes for recipe. Chicken liver is most mildly flavored, but beef and lamb are hidden surprisingly well in chili.
Rinse navy beans in a colander, removing any rocks or debris that may be in the package. Put in a large bowl (they will swell to triple their current size) and cover with filtered water so that they are covered by an inch or more. Allow to soak for 24 hours, changing the water once during this timeperiod. This reduces the starch content of the beans and makes them easier to digest.
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