Beef Heart Chili

"Beef Heart Chili" not the type of name that makes you start salivating, right? But it is actually the best chili I have ever made! (No, I am not kidding!) My husband and I were floored after we made this at how good it is. Now granted, not everyone finds handling beef heart that easy (my husband cut and cleaned this one for me). But if you can get past that part, you will be amazed at the dish you eat! You could feed this to someone and they would never know that it wasn't made of ground beef. Go ahead, try it. You'll be glad you did!

Ingredients:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb salt pork (very cold)
2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 Carrot finely grated
1 cup beef bone broth
1 tsp salt
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder



Instructions:
1/2 beef heart ( rinsed, cleaned, trimmed and cut into cubes) Be sure to remove all visible fat, silver skin and arteries, capillaries etc.
1/4 lb bacon or salt pork or fat back (very cold)

Grind heart and pork fat in food processor until ground beef texture. (careful not to over process! Use the pulse feature for about 20 pulses or less. You don't want meat paste.)

To a large pan add the ground heart & pork fat mixture and the following

2 green peppers diced
1 large onion diced
4 cloves garlic minced
1 carrot finely grated
1 cup beef bone broth
1 tsp salt

Turn stove on to  medium heat and cook until meat is browned and veggies are soft.

Then add:
24 oz canned crushed tomatoes
1 Tbsp Cumin
2 Tbsp Chili Powder

Cover and let simmer for about 15 minutes.

Taste and adjust seasoning if needed.

This is a part Fat Tuesday and Real Food Wednesday