Slow Cooker Chili (GAPS-legal : primal)

(I've moved! You can see this recipe on my new website here!)

This chili recipe is a great mix of meat, beans, and plenty of veggies. It gets thrown together early in the day, and by dinner time it is ready. We like to top it with cheese, sour cream, and fresh avocado, but it is also great without any garnish at all. This recipe is loved by adults and kids-alike in our house.

Slow Cooker Chili
Serves 6-8

• 8 oz dried white navy beans, soaked 12-24 hours in filtered water with a sprinkle of baking soda, then rinsed well and drained
• 1 & 1/2 medium white onions, chopped 
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 4 cloves of garlic, sliced
• 2 cups chicken or beef broth, preferably homemade
• 28-oz diced tomatoes with juice, preferably homemade (or Pomi brand, which is BPA-free)
• 1 pound ground beef, preferably from a pastured animal
• celtic sea salt and pepper
• 1.5 Tb plus 1 tsp ground cumin
• 1 tsp dried oregano, divided in half
• 1 tsp plus 1/4 tsp chili powder
• 2 Tb butter
• OPTIONAL for spiciness (I leave these out since the kids don't like spicy food): 1-2 chopped jalapenos (you can use a small spoon to scrape out the seeds, and some of the spiciness will go with them; don't touch the inside with your fingers or they will burn for days!)
• OPTIONAL garnish: shredded cheddar cheese, sour cream, chopped green onions, chopped avocado

1. Soak the beans for 12-24 hours in filtered water with a sprinkle of baking soda, then rinse well and drain.
2. Put the beans, chopped veggies, and garlic into a slow cooker (or oven-safe pot). Crumble the ground beef on top. Add the broth and tomatoes.
3. Sprinkle generously with salt and pepper.  I used about 5 tsp celtic sea salt initially since my broth and tomatoes do not have any salt in them.
4. Then sprinkle with 1.5 Tb cumin, 1/2 tsp oregano, and 1 tsp chili powder.  Reserve the remaining spices for shortly before dinner.
5. Add the butter and roughly stir it all together. 
6. Put the lid on, and cook on low for 8-10 hours, or high for 6-8 hours (or place the oven-safe pot into the oven set on 225 degrees for about 8 hours).
7. About 30-60 minutes before dinner, add the remaining 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp chili powder.  Stir, then check the saltiness and add more if needed.
8. At dinner time, ladle into bowls, top with optional cheddar cheese, sour cream, green onions, and/or avocado.  Enjoy!

This post is part of Monday Mania!