My Husband's Best Chili
- 2 pounds small white beans, dried
- 3 pounds round beef
- 2 large onions [affiliate link], 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 [affiliate link], mild
- salt
- pepper
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.
- 2 pounds small white beans, dried
- 3 pounds round beef
- 2 large onions, coarsely chopped
- ½ 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
- salt
- pepper
- 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.
If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
That is a really cool bowl!! (Chili looks good too!)
Thanks, Christy, it’s one of my favorite bowls! 🙂 I should have bought more than one when I bought it but I didn’t know how much I would end up liking it. Thanks for visiting and commenting!