Ingredients for Beef Heart Chili
- 1.5 lbs beef heart
- 0 lbs ground beef
- 1 large onion
- 1 green bell pepper
- 2 cloves garlic
- 28 ounces crushed tomatoes, 15 ounces tomato sauce
- 0 tablespoons coconut oil
- dash Tabasco sauce (optional, to taste)
- 0 teaspoons chili powder
- 0 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 (15-ounce) can kidney beans (optional)
- 1/2 teaspoon cayenne pepper (or more to taste)
- 1 teaspoon dried oregano
- fresh cilantro (for garnish, optional)
- green onions (for garnish, optional)
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How to Make Beef Heart Chili
- Cut 1.5 lbs grass-fed beef heart into 1-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the beef heart cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add 1 tablespoon olive oil to the same skillet. Add 1 large onion, chopped, and 1 green bell pepper, chopped. Cook for 2 minutes. Add 2 cloves garlic, minced, and cook for another minute until fragrant.
- Return the browned beef heart to the skillet. Add 28 ounces (one 28-ounce can) crushed tomatoes, 15 ounces (one 15-ounce can) tomato sauce, 1 (15-ounce) can kidney beans (optional, for a non-strict paleo option), 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (or more to taste), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir well to combine all ingredients.
- Transfer the chili to a slow cooker (crockpot). Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef heart is very tender.
- Stir occasionally and taste test to adjust seasonings as needed. Consider adding a dash of your favorite hot sauce (like Tabasco) for extra heat.
- Serve hot, optionally garnished with fresh cilantro or green onions. Enjoy with your choice of vegetables like roasted eggplant, sautéed okra, or steamed green beans.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
26g
Carbs
0g
