Since it's summer and we've been getting a lot of peppers in our CSA lately, we made chili.
The secret ingredient in this chili is beef heart. Locally raised, grass-fed, nutrient-rich beef heart. Grilled and finely minced. We try to eat organ meats as often as we can, but finding a way to satisfactorily prepare them can be a challenge. Mincing the heart is the key to overcoming the dense texture that many people find unsavory about beef heart.
-grilled beef heart
-2 cans of tomatoes
-PEPPERS! some spicy, some not, some grilled, some fresh
-black beans, pinto beans, kidney beans, add to your liking
-1 onion (we also threw in some leeks that we had in the fridge)
-4 garlic cloves
-oregano
-cayenne
-smoked paprika & regular paprika
-toasted cumin
-bit of coriander
Cook the onions and peppers together on the stove for awhile, then add the tomatoes and beans. After the veggies have come to a boil, take them off the heat and put in the crockpot for as long as you like. We did 8 hours on LOW. In the last hour of cooking, add the minced beef heart, spices, and some sea salt. It's done!
We topped our bowls with a giant dollop of sour cream, lots of cilantro & green onion, some queso fresco, and some crispy sprouted tortilla strips that we fried in ghee!
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