My Husband’s Best Chili
- 2 pounds small white beans, dried
- 3 pounds round beef
- 2 large onions, coarsely chopped
- 1/2 green bell pepper, chopped fine
- 6 stalks of celery, sliced
- 1 yellow hot pepper, sliced
- 3 – 14.5 ounce diced tomatoes
- 1 -8 ounce can tomato sauce
- 4 cups of beef broth
- 1 tablespoon oregano
- 3 tablespoons cumin ground
- 3 tablespoons chili powder, mild
Sort through 2 pounds of white beans, rinse and drain. Place 12 cups of water in a heavy bottomed skillet and add the beans. Simmer for two hours until the water is almost gone.
While the beans are cooking, fry the hamburger meat. Add the sliced yellow hot pepper to the meat.
Remove the meat from the pan, reserving four tablespoons of fat. Add more fat/butter if you don’t have four tablespoons, or if you just need more. Add the onion, celery and bell pepper to the pan. Saute until the onion is just transparent.
Add the cooked vegetables, diced tomatoes, tomato sauce, beef broth and spices to the beans. Simmer on low heat for one hour.
Makes eight quarts.
My husband made this chili before we started GAPS, but he modified it since pinto beans are not legal on GAPS. It was very delicious. My youngest son made cornbread. I found these Almond Flour Green Onion Flecked Biscuits to be a good substitute.