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


  1. 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.
  2. Quarter tomatoes and peel garlic head, cook them down for 10 minutes on medium heat in a large stock pot.
  3. Add all the spices (chili powder through cinnamon on the list) and cook until the tomatoes are soft.
  4. 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).
  5. Add drained beans to the pot and simmer.
  6. In a separate pan, brown ground beef and ground beef heart.
  7. Add the browned meat to the pot.
  8. Saute onions in ghee until translucent, then add to the pot.
  9. Finely chop the habanero and jalapeno peppers, then add to the pot.
  10. Let the chili simmer on medium heat for 1 1/2 hours.
  11. Chop green and red peppers and add them to the chili.
  12. Let chili cook for another 1/2 hour, or until beans are soft.
  13. Serve with slices of avocado and sour cream.

When you try this, let me know what you think!


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