We’re on the GAPS intro diet again, which means what we can eat is pretty restricted. We’re on day three and my seven-year-old has been begging for chili. I love to indulge my boys’ requests, so I knew I had to come up with a beef chili recipe we can have right now.
Even better than treating my boys to foods they love, I love sneaking in nutrition that they don’t even know they’re eating. I’m ornery like that. Plus, when I can be sneaky, there are no battles of will to contend with. This beef chili recipe is packed with nutrition that my kids didn’t even suspect.
I like to make carrot and butternut squash soup every day on GAPS intro because it helps us get in adequate carbs. I love it… everyone else likes it ok. Except the seven-year-old, who cries every time I make it. I decided I needed to get some carb-y carrots into him another way. Sneaky sneaky.
Here’s what you’ll find, but your kids will never suspect, in my Super Nourishing, Superfood Beef Chili Recipe:
Cooked carrots, beets, and onions add healthy, blood-stabilizing carbs, plus lots of great nutrients.
- carrots are full of beta carotene and are good for the eyes
- beets are nourishing to the liver and help cleanse the blood
- cooked onions are soothing to the digestive tract and full of nutrients that help strengthen the immune system
You knew it was coming. When I say “superfood,” I’m referring to liver at least 73% of the time. (Don’t miss my superfood meatballs for the GAPS intro diet here.)
- rich in b vitamins, which is great for energy levels and mood stabilization
- a good source of iron
- full of vitamins C, A, and D
You’ll also find tomato puree, garlic, more veggies, hamburger meat, and beef meat stock. I hope your kids love it as much as mine have. Be sure to serve it with some creme fraiche– it’s way tasty that way!
- 6-8 cups beef meat stock
- 2 cups tomato puree
- 12 carrots, coarsely chopped
- 1 onion, peeled and coarsely chopped
- 1 med-large beet, coarsely chopped
- 2-3 cloves of garlic, peeled and chopped
- 1 tsp real salt
- 1 1/2 lbs. pastured ground beef
- 4-8 oz pastured beef liver
- 1 qt beef meat stock
- 1 bell pepper, diced
- 1 onion, diced
- 1 tsp real salt
- Combine ingredients in a stock pot and bring to a boil.
- Reduce heat to low and simmer until vegetables are soft, about 30-40 minutes.
- Use a stick blender or high powered blender to blend ingredients into a smooth sauce.
- Rinse liver and place in a bowl of water. Add 1 tsp fresh lemon juice and allow to sit for about 20 minutes. This improves the taste.
- While the vegetables are simmering for sauce, add ingredients to a large, deep skillet and cook on medium-low until meat is brown and cooked through. If the stock cooks out, add more to be sure everything is cooking in stock and not frying.
- Once you've blended your sauce and your beef is cooked, add the sauce to the beef mixture and stir well.
- Serve with a dollop of creme fraiche.