2 cups Anasazi beans (for those on GAPS Diet, use white beans)
3 cups purified or spring water
6 pinches baking soda
1 piece of kombu (optional)
1 large yellow onion, chopped
3 tablespoons bacon fat
4-5 carrots, sliced
2 celery stalks, sliced
8 ounces maitake, shiitake or cremini mushrooms, sliced
1 jalapeno, chopped
16 ounces beef bone broth (make substitute chicken)
28-ounce jar crushed tomatoes
12 ounces IPA (India Pale Ale) beer (for those on GAPS Diet, use 1 cup red wine)
6 cloves garlic, minced
1 pound ground beef, lamb or venison
1 cup collard greens, chopped
1 cup mustard greens, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons Celtic sea salt
2 teaspoons Chipotle or chili powder
homemade sour cream (see Nourishing Traditions), for garnish
raw cheddar cheese, grated for garnish
One day prior to making chili, soak beans in warm water with 2 pinches of baking soda at room temperature for 24 hours. Change water every 8 hours during the 24-hour period, adding 2 pinches of baking soda each time. Drain after 24 hours. Place beans in pot with 3 cups water. Add strip of kombu, if using. Bring to a simmer and cook covered for 3 hours.
As beans are nearing their cooking time, melt bacon fat in a heavy skillet. Sauté onions for ten minutes. Next add mushrooms and sauté for ten minutes. And then add celery, carrots and jalapeno and sauté for ten more minutes.
Remove kombu from the cooked beans. Add bone broth, crushed tomatoes and beer (or wine) to the beans. Bring to a low simmer. Add garlic, ground meat, sautéed vegetables, chopped greens and fresh oregano to the pot. Simmer on low for 20 minutes.
Serve hot with a dollop of homemade sour cream and grated raw cheese.