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Chili Recipe – GAPS friendly, Gluten & Dairy Free

I get asked all the time for my chili recipe. It’s the bomb, but I was sworn to secrecy by the person who gave it to me. However, since switching to the Page Food Plan and moving into the GAPS diet I’ve had to make some slight adjustments to the recipe and therefore see no reason I can’t share the modified recipe. The new version is equally delicious and is totally ok with our diet. Feel free to mix it up for your own use. Be forewarned that this makes an enormous amount of chili, you can freeze half and still feed the whole neighborhood. (Not really, but close). I have tried to “cut it in half” but it doesn’t taste the same. I think a big batch is part of the magic. Prep time is therefore quite a while. I prep all my veggies before I start cooking anything.

Then I make my own chili powder

Chili 

4 lbs of ground meat 
1 lbs bell peppers, chopped – Usually 3-4 large peppers.
1 1/2 lbs onions, chopped – Usually 3-4 med-large onions.
2 heads garlic, finely minced
5 cups diced tomatoes, drained – Usually two 28oz cans of tomatoes.
8-10 carrots, diced
1/2 cup fresh parsley, chopped
1/2 cup butter
1 1/2 tbsp butter
1/3 cup chili powder
1 1/2 tsp cumin
2 tbsp salt
1 1/2 tsp black pepper

DIRECTIONS

  1. Saute bell peppers, onion, garlic and parsley in 1 1/2 tbsp butter until soft and fragrant.
  2. Saute meats in 1/2 cup butter until browned. Do not drain.
  3. Add vegetables and remaining ingredients.
  4. Bring to boil and simmer for 3-4 hours.
  5. Top with diced onions and serve.

Notes:
Meat: I like to use organic grass fed-beef and ground lamb, typically in equal amounts or 3 lbs beef to 1 lbs lamb. Nitrate-free, organic, free-range turkey or chicken works well too. Pick 2 types of meat to use.
Bell Peppers: Any color, I like using 1 of each color, because it looks pretty.
Onions: Again, any color you prefer. I typically use yellow or brown. 
Tomatoes: I use canned organic tomatoes in juice. I don’t have the time to steam, peel and dice whole tomatoes.
Parsley: I have substituted parsley flakes in the past, but fresh is better.
Butter: I use unsalted, pastured butter. Pastured meaning from cows that are grass-fed. The package should say 100% grass-fed otherwise it was probably finished in a feed lot with grain/corn.

But there’s no beans in this chili!! Nope, there’s not. We don’t eat beans. I’ve substituted carrots for beans instead. You can add beans, subtract carrots, you can even add a head of broccoli. (I like the broccoli in it, but none of the boys did).

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