Our first effort in my New Year’s resolution to eat organ meats once a month is off to a successful start! Man came up with this GAPS-friendly chili recipe incorporating ground beef heart. It turned out to be delicious and a money-saver! Grassfed ground beef costs us $4.99 a pound, while the ground beef heart was only $1.25 a pound. While we feel it’s absolutely worth it to buy high-quality, nutritious foods and have a higher grocery bill, it’s nice to find ways to economize too.
This is a pretty lengthy list of ingredients, but don’t be intimidated because half of them are spices. No fancy cooking skills are required for this chili.
- 1.5 lb dried navy beans
- 5 large tomatoes
- 1 head garlic
- 1/4 cup chili powder
- 1 tbsp oregano
- 2 tsp cumin
- 1 tsp basil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp honey
- 1/4 tsp cinnamon
- 2 lb ground beef
- 1.5 lb ground beef heart
- 2 tbsp ghee
- 2 large onions
- 2 jalapeno peppers
- 1 habanero peppers
- 1 red pepper
- 2 green peppers
- Avocado slices, for serving
- Sour cream, for serving
- Soak beans overnight. Be sure to add enough water so that the beans remain covered when re-hydrating. In the morning, dump out the soaking water and refill with fresh water again to soak during the day.
- Quarter tomatoes and peel garlic head, cook them down for 10 minutes on medium heat in a large stock pot.
- Add all the spices (chili powder through cinnamon on the list) and cook until the tomatoes are soft.
- Use an immersion blender to blend the contents of the pot together. (If you don’t have a way to blend these, dice the tomatoes and mince the garlic before putting them in the pot).
- Add drained beans to the pot and simmer.
- In a separate pan, brown ground beef and ground beef heart.
- Add the browned meat to the pot.
- Saute onions in ghee until translucent, then add to the pot.
- Finely chop the habanero and jalapeno peppers, then add to the pot.
- Let the chili simmer on medium heat for 1 1/2 hours.
- Chop green and red peppers and add them to the chili.
- Let chili cook for another 1/2 hour, or until beans are soft.
- Serve with slices of avocado and sour cream.
When you try this, let me know what you think!