Serves 8-12, unless you are carnivore, then probably 4-6
1 Beef Heart (grass fed, grass finished)
2 Lbs Ground Beef (grass fed, grass finished)
1 Onion, chopped (preferably organic - you get the idea)
2 Medium Jalapenos, chopped and deseeded (unless you really want some heat)
2 Garlic Cloves, chopped/minced (add more if you currently need immune support)
3 Medium Tomatoes, chopped (I've found "on the vine" work best)
Beef Tallow (for browning)
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 teaspoon Smoked Paprika (regular is fine, but smoked brings a richer flavor)
1/2 Tablespoon Pink Himalayan Salt (more to taste)
1 Tablespoon Dijon Mustard
1 teaspoon Coriander
1/2 teaspoon White Pepper
1/2 teaspoon Ground Nutmeg
Cut up beef heart into cubes, roughly one inch - salt lightly with pink himalayan salt. Heat about 1 tablespoon of tallow or suet in large pot over medium heat. Add heart and cook until lightly browned.
Remove heart and set aside for the moment.
Add more tallow/suet to the pot and cook onions and peppers for 2-5 minutes, or as needed until they start to soften.
Add garlic. Cook for a few more minutes.
Add all ground beef, cook thoroughly.
Add chopped tomatoes.
Stir and combine everything (except the heart) well and allow to simmer for 3- 5 minutes.
Add the heart and all spices, including the mustard, to the pot.
Stir well. Allow to simmer for a few hours, stirring frequently.
Eat! Also can be refrigerated (or frozen in glass tupperware) and reheated as needed.