Stay with me here. Yes, this chili has heart. I've used both beef heart and chicken hearts for this recipe with great success!
There are some compelling reasons to get more organ meat in your diet. First, organ meats are nutritional powerhouses. Organ meats are especially rich in B vitamins, the fat soluble vitamins A,D,E, and K, elastin, collagen, phosphorus, selenium, zinc, and the heart contains CoQ10, an antioxidant that has been shown to boost energy levels and immune function and benefit heart function.
The second reason I like to eat organ meats is because I feel it's a great thing to use the entire animal - head to tail - none of that great nutrition goes to waste. The taste can take a little getting used to, but a great place to start is heart meat. It has a very similar texture and taste to meat you are used to eating, which means you can replace some of the beef in your recipes and will hardly be able to tell the difference.
Third, organ meat is often cheaper than other cuts of meat, so you can save money and get all that nutritional goodness!
I recommend getting your organ meat (and other meat) from trusted sources. Animals raised conventionally in CAFO's are likely to have higher levels of toxins, hormones, and antibiotics, and lesser nutrition profiles than animals raised organically. Grass fed beef is shown to have higher Omega-3 levels than conventionally raised beef, for example. I source the hearts that I use from the farmers who raise the pastured chickens and grass-fed organic cows that I buy for my family to eat. They are always happy to sell them to me! {Click the Resources Tab for healthy food sources that I recommend.}
Do you have any favorite recipes or ways of using organ meats? If so, leave a comment and tell us!
Beef and Heart Chili
adapted from Everyday Maven
Serves 6-8
1 Tablespoon "safe for high heat" oil (I use avocado oil, coconut oil, ghee, or bacon fat)
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1-2 jalapeno peppers or other chili peppers, to taste, seeded and finely chopped
4 cloves garlic
1 pound grass fed ground beef
1/2 to 1 pound beef or chicken hearts, cut into 1/4" pieces (or substitute more ground beef)
2 Tablespoons chili powder
2 teaspoons ground cumin
1 Tablespoon dried oregano
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1 large dried bay leaf
2 Tablespoons tomato paste
1 1/2 -2 quarts canned tomatoes, whole or crushed
2-3 green bell peppers, or assorted bell peppers (add more hot peppers if you like spice)
2 cups cooked beans, optional (I like black beans or pinto beans here)
avocado slices, cilantro, and/or shredded cheese for topping, optional
Heat oil in a stock pot or directly in the Instant Pot using normal saute setting. Add the onion, celery, jalapeño, and garlic and saute until softened but not browned. Add the ground beef, heart, and spices (through bay leaf) and cook until meat is no longer pink. If slow cooking, transfer this mixture to the slow cooker. Add tomato paste, tomatoes, bell peppers, and beans, if using.
Instant pot - pressure cook on high 35 minutes, wait 10 minutes, then manually release pressure.
Slow Cooker - cook on low 8-10 hours.
Stovetop - simmer, covered for 2-3 hours.
Taste and adjust seasonings and serve with toppings, if desired.
References (not primary sources):
https://www.livestrong.com/article/336563-is-beef-heart-healthy/
https://www.thepaleomom.com/why-everyone-should-be-eating-organ/
