top of page

Beef Heart Chili!

<Image Pending>

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.

234 views0 comments


bottom of page