Tag Archives: navy beans

Spicy Ancho Beef Chili

Spicy Ancho Beef Chili

Spicy Ancho Beef Chili

How many variations of chili do you think are possible? Maybe infinite variations since all you have to do is tweak the ingredients just slightly and you've got something new and delicious.

Chili is one of my favorite cool weather meals, a hearty meal that is warming and filling. If you make it spicy hot, it even helps clear your sinuses. 😉  Previously My Husband's Best Chili was my go to favorite, but I think this one is my new favorite.

This recipe uses my Easy Delicious Creamy Crock-Pot Navy Beans so you'll want to prepare them a couple of days prior to making this chili. What I like to do is make the crock pot beans and then divide them up into 4-5 cup portions and freeze. That way I'm a step ahead of myself when I get a craving for chili. This chili would also be perfect garnished with my Lime Guacamole.

I've used commercial chili seasoning mixtures for many years, but recently I wanted to try making my own. I found that two spices were important to making chili powder [affiliate link]: paprika and ancho chili pepper. I ordered a pound of each and have been testing them out. One thing I have noticed recently is that ground peppers will absorb quite a bit of liquids. So if you are trying to thicken a sauce, adding ground peppers is one way to do that.

Spicy Ancho Beef Chili

Melt fat in a large pot. Add diced onions and bell peppers into the pot. Cook for 10 minutes.

Add ground beef. Cook until browned and the peppers and onions are tender.

Add water and navy beans. Cook for 20 minutes.

Add garlic, onion, cumin, paprika and salt. Mix and taste. Add more salt.

I was happy with 2 tablespoons of the ground Ancho chili powder. I've also made this recipe with 3 tablespoons. It was pretty spicy with 2 and even more so with 3 so if you do not like your chili hot with spice, add a small amount of Ancho chili powder – you might want to start with 1 teaspoon and move up from there, taste testing as you add more.

If you want to continue heating the chili, be very careful that you stir it often as it will begin to stick and the part that is sticking will eventually scorch or burn. Lately I've been moving the chili to my crock pot turned to low to allow it to cook a little longer so that the flavors can marry but it's not necessary to do that. I just really like it because I don't have to worry about accidentally burning the chili (again). 😉

Do you have a favorite chili? Share with me in the comments!

Spicy Ancho Beef Chili
Author: 
Recipe type: Chili
Cuisine: American
Serves: 16
 
Ingredients
  • 2 tablespoons butter or bacon grease
  • 1 large onion (mine weighed 13 ounces), diced
  • 2 large bell peppers, diced
  • 3 pounds ground beef
  • 2 cups water or broth (if necessary)
  • 4 cups Easy Delicious Creamy Crock-Pot Navy Beans
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin powder
  • 3 tablespoons ground paprika
  • 2 teaspoons sea salt
  • 2 tablespoons ground Ancho chili pepper
  • green onions, optional garnish
  • thinly sliced lettuce, optional garnish
  • sliced tomatoes, optional garnish
  • sliced black olives, optional garnish
  • Lime Guacamole, optional
Instructions
  1. Melt fat in a large pot. Add diced onions and bell peppers into the pot. Cook for 10 minutes.
  2. Add ground beef. Cook until browned and the peppers and onions are tender.
  3. If the ground beef mixture is dry, add water or broth. Otherwise you may omit the water or broth because it will be too watery. Add the navy beans. Cook for 20 minutes.
  4. Add garlic, onion, cumin, paprika and salt. Mix and taste. Add more salt.
  5. Cook for 20 minutes.
  6. Test onions and bell peppers to make sure they are done. If not, cook for a few more minutes.
  7. Add garlic powder, onion powder, cumin, paprika and salt. Mix and taste, add more salt, if needed.
  8. I was happy with 2 tablespoons of the ground Ancho chili powder. I've also made this recipe with 3 tablespoons. It was pretty spicy with 2 and even more so with 3 so if you do not like your chili hot with spice, add a small amount of Ancho chili powder - you might want to start with 1 teaspoon and move up from there, taste testing as you add more.
Notes
If you want to continue heating the chili, be very careful that you stir it often as it will begin to stick and the part that is sticking will eventually scorch or burn. Lately I've been moving the chili to my crock pot turned to low to allow it to cook a little longer so that the flavors can marry but it's not necessary to do that. I just really like it because I don't have to worry about accidentally burning the chili (again). 😉

 

 

 

 

 

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Crock Pot Navy Beans

Easy Delicious Creamy Crock-Pot Navy Beans

Crock Pot Navy Beans

I love beans.  My favorites are pinto beans. We ate them fairly regularly when I was growing up, usually with homemade flour tortillas. They've been a staple in my diet as an adult up until I started GAPS. As you know, pinto beans and flour tortillas are not allowed on GAPS, so these are two foods I miss and would like to find substitutes. The flour tortillas sub is going to be a challenge, although this Cauliflower Wrap recipe may hit the spot. I'm planning to try these sooner than later and I'll report back with my findings.

Substituting the pinto beans has turned out to be super simple… we are allowed to have white navy beans on GAPS and I've found a way of making them so that they taste creamy and delicious, and remind me of pinto beans.

This recipe is so simple and easy. About once a month I take a few minutes to make these. And it does literally take only a few minutes since the crock pot does most of the work.

Two important things to be aware of when cooking beans:

  1. Do not add salt or any kind of tomato product when cooking. The beans will stay tough and may never get tender unless you cook them for days.
  2. Additionally, if your beans are old (as opposed to fresh), they may not be done as soon as mine. Just keep letting them cook, they should get tender eventually. I've had beans take as long as 48 hours. You may need to keep adding some water if you are cooking them for that length of time.

Measure out 4 cups of navy beans. Pick through the beans and remove any debris, or beans that look bad. Rinse and place in a large bowl or pot. Cover the beans with water. The level of water should be 3-4″ above the beans. They will soak up a lot of water, so watch to make sure that they stay underwater the entire time they are soaking.

Allow to soak 12-24 hours. Typically I start my beans at night and place them in the crock pot the next morning. If you are going to soak for 24 hours, change the water at the 12 hour mark. You may notice the water is beginning to have white foam and bubbles on the surface, this is normal. Also, you may notice that the beans have sprouted and this is normal as well. If you leave the beans soaking in the same water for 24 hours you may notice that they have a fermented or sour smell. It's okay to use them, just be sure to rinse them.

When you are ready to put the beans into the crock pot, pour them into a strainer to drain off the water. Rinse.

Place the beans into the crock pot and cover with just enough water to cover the beans, not more than 1/4″ higher than the top layer of beans.

Turn the crock pot on high and allow to cook for six hours, or if you have more time, cook on low for ten hours.

You'll notice that there are only two ingredients: beans and water. When the beans are ready to serve, I add butter, and salt to taste. Sometimes I serve the beans unseasoned and each person adds as much salt and butter as they prefer.

You could also add one or some of these other ingredients to the beans when you place them in the crock pot:

  • 1 onion, chopped
  • ham bone with chunks of meat on it
  • 1 bell pepper, chopped
  • garlic, crushed
  • strips of bacon
  • onion powder
  • garlic powder [affiliate link]

Sometimes I add some of the optional ingredients, but as I mentioned, most of the time it's just beans and water. This makes these beans very economical when you need to stretch a meal.

Do you end up with discomfort in your stomach when you eat beans? Soaking them for 12-24 hours should help to cut down on the production of gas. I find that some people with GAPS have trouble with beans, and I think it's due to the high fiber in the bean skins. I do find that I have a slight amount of gas with beans but it is not enough to keep me from eating them occasionally. They are just so delicious!

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Hummus GAPS Style

Hummus Style Dip GAPS Friendly

Hummus GAPS Style

I have eaten hummus before, but not very often. I recently bought some tahini as sesame is apparently a source of calcium and naturally there was a hummus recipe on the jar.

But we can't eat the main ingredient – chickpeas – on GAPS. Chickpeas are not on the recommended list. So I thought I'd try a GAPS Friendly version using small white navy beans. This recipe calls for some foresight as you need to have already prepared the beans. To make mine I soaked the beans overnight in water, changed the water in the morning and soaked them until evening. Then I put them into a crockpot using broth instead of water, added in a few strips of bacon, some fatty ribeye bones leftover from a few weeks ago and let them cook all night. When I make beans like this I tend to make a big batch so that I can freeze the leftovers. Then when I want to make something like this I can just pull out the beans from the freezer and make the recipe. I also have soaked the beans for twenty-four hours and then divided into two cup portions and frozen them so that step it out of the way.

Hummus Style Dip GAPS Friendly

  • 2 cups small white navy beans, cooked
  • 1/3 cup tahini
  • 1/4 cup grapefruit juice
  • 3 large cloves [affiliate link] garlic, crushed
  • 1 Tablespoon olive oil

Place all ingredients into a food processor and whir until smooth. Salt to taste. I prepared some carrot and celery sticks, and cucumber moons and had them with this dip. It was pretty good.

A couple of notes: You could use any kind of citrus, in fact the original recipe called for lemon or lime juice. I only had one grapefruit on hand, so I went with it. Also, I measured the beans cold and they were pretty juicy when they were done cooking. The original recipe called for drained chickpeas. If you choose to drain your beans, you may need to add in some liquid. The texture of this “hummus” was thick but creamy.

As always, let me know if you try it! I thought it had a fairly “hummus” type taste to it.

Recipe: Hummus Style Dip GAPS Friendly
Author: 
 
Ingredients
  • 2 cups small white navy beans, cooked
  • ⅓ cup tahini
  • ¼ cup grapefruit juice
  • 3 large cloves garlic, crushed
  • 1 Tablespoon olive oil
Instructions
  1. Place all ingredients into a food processor and whir until smooth.
  2. Salt to taste.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.