Chili is one of my favorite soups. Being on the GAPS diet, there are a lot of beans that are not allowed. I switched up my favorite chili recipe a bit, to make it GAPS acceptable.
3 pounds of grass-fed ground beef
1 46 ounce can of tomato juice
1 29 ounce can of plum tomatoes
1 15 ounce can of tomato puree
2 29 ounce cans of tomato sauce
2 29 ounce cans of organic navy beans
3 cups of chopped onion
1/2 cup of chopped green bell pepper
1/4 teaspoon of cayenne pepper
1 teaspoon of honey
1 teaspoon of organic dried oregano
1 teaspoon of black pepper
1 teaspoon of sea salt
3 teaspoons of cumin
1/2 cup of chili powder
The ground beef I used. Usually we order our grass-fed ground beef from a farm, but we ran out and this is the cheapest grass-fed ground beef that they carry in stores. If you are buying grass-fed beef from a store, Target sells it the cheapest.
Here is the ThousandHills website if you would like more info: http://www.thousandhillscattleco.com/
Place ground beef in a large saucepan and cook until beef is evenly brown. Drain the beef, and then transfer to a large pot. Add in all additional ingredients and simmer for 1-1/2 hours.
I know those seem like a lot of ingredients, but once you put it all in the pot, its real simple. It feeds a ton of people too! It’s a great meal to make in the beginning of the week, and then you still have enough for leftovers.