So before I tell you what meat is in here, let me just preface this with a disclaimer: Organ meats are really really good for you! And beef heart is no exception. Especially when it’s organic and pasture-raised. (That preface didn’t last long.)
A few months ago, my local food buying club had a buy on a whole cow. There were various cuts and it was first come, first serve. Ironically, no one wanted the ox tail, the heart or the Rocky Mountain Oysters. Okay. I didn’t want the latter, either. But for $10, now was a good a time as any to buy a beef heart. So I did. And it sat in my freezer until I was tired of looking at it this past week.
Beef heart gets a bad rap for being a “gamey” chunk of meat. (For those of you who are gagging over this, it’s a muscle. And it’s the hardest working muscle in the body and it needs gobs of nutrients to work, making it nutrient-dense and really good for you. So… Think of it that way.)
This chili wasn’t gamey at all. It’s rich, the spices compliment each other and the beef heart is the most tender piece of meat you may ever put in your mouth. I cut the pieces up into stew meat sized bites. To the untrained observer – aka your family, they’ll have no idea.
Preparing it is a bit of a trick, you want to cut away the connective tissue (it’s tough), the valves and tendons (no one wants to chew on something that much) and the fat (it’s a hard, grisly fat that doesn’t cook well). Then, just cut it up like I would stew meat. Voila! No one knew… Until I told them. (And I did because I like to see the look on their faces. I’m mean like that.)
Two Meat Chili
- 3 tbsp Coconut Oil
- 1 medium Organic Yellow Onion, chopped
- 1 Organic Green Bell Pepper, chopped
- 1 Jicama, peeled and diced
- 3 Garlic Cloves, minced
- 1 lbs Ground Pasture-Raised Organic Pork
- 1 Pasture-Raised Organic Beef Heart, trimmed and cut up like small pieces of stew meat
- 1-28 oz can Organic BPA-free Crushed Tomatoes
- ½ cup Filtered Water
- 1 tbsp Chilli Powder
- 2 tbsp Cumin
- 1 tbsp Oregano
- 1 tbsp Organic Cocoa Powder
- 1 tsp Garlic Powder
- 1 ½ tsp Onion Powder
- 1 tsp Cinnamon
- 1 tsp Paprika
- 1 tsp Nutmeg
- ½ tsp Cayenne
- 1 ½ tsp Salt or salt to taste
- 1 tsp Pepper
- In a stock pot over medium heat with 1 tbsp coconut oil, brown beef and ground pork.
- In a separate skillet over medium heat, saute jicama in 2 tbsp coconut oil until slightly translucent.
- When beef is lightly browned, add onion, garlic and spices. Continue to cook for about 3 minutes, stirring often.
- Add jicama (after about 6-8 minutes) to the beef, pork and onion mixture. Stir to incorporate.
- Add tomatoes and water.
- Simmer until done, about 1 hour.
- Serve with your favorite raw milk aged cheddar or Crème fraîche.