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.
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.
A VERY HEART-Y CHILI
-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
-smoked paprika & regular paprika
-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!