Use your Instant Pot to make this flavorful Beef Heart Chili and increase your consumption of nutrient dense organ meats in a snap!
Valentine’s Day is tomorrow and I have hearts of all kinds on my mind, including beef heart. Because that’s normal right?
Like so many of you, we are always trying to up our consumption of nutrient dense organ meats but truth is, for the most part, we are totally grossed about about it. Other than my Crispy Spiced Chicken Livers recipe (which I can still only tolerate once in a while), it’s just a challenge for me to actually enjoy eating offal.
Last year a local farmer gave me a couple packages of pastured Beef Hearts and I have been struggling to find a way to use them that didn’t make me want to gag. When I got an InstantPot (bow down – best kitchen appliance EVER!) for Christmas, I knew the hearts were destined for it since the Instant Pot would quickly tenderize the sometimes tough, super-lean muscle meat.
It took me all of about two minutes to decide to use them in chili since: 1. I make chili all the time in the winter and 2. It seemed like an easy way to conceal the hearts.
And, it worked like crazy. The chili is delicious. You can NOT taste beef heart in any way, shape or form. Plus, the Instant Pot came through like a champ and tenderized the hell of the heart.
Need more proof? My 1-year old and (now!) 6-year old happily ate it over and over. You know when it passes the kid test, you are pretty much golden!
NOTES:
- If you don’t have an Instant Pot, get one. I kid, I kid. But seriously, I LOVE this appliance. If you can swing it, it’s worth every penny and more.
- You could make this in a slow cooker. I recommend starting on the stove top to brown the meat and get as much flavor from the aromatics as possible. Transfer to a slow cooker and cook on low for 8 hours.
- To make on the stove top, you can use the cooking instructions from my Beef and Butternut Squash Chili but once you get to a covered simmer, keep the light low and simmer for at least 90 minutes to 2 hours until the heart is tender.
Did you make this recipe? Please give it a star rating below!
Use your Instant Pot to make this flavorful Beef Heart Chili and increase your consumption of nutrient dense organ meats in a snap!
- 1 tablespoon olive oil
- 4 medium cloves garlic finely chopped
- 1 small jalapeno see NOTES on spiciness, finely chopped
- 1 large yellow onion finely chopped
- 2 medium stalks celery finely chopped
- 1 pound ground beef (chili grind if you can get it)
- 1/2 pound trimmed beef heart cut into 1/4" pieces
- 3 tablespoons Mexican chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- 28 ounce can crushed tomatoes
- 16 ounce can tomato sauce
- 4 ounce can diced green chilies strained
- 1 medium green bell pepper seeds and ribs removed, cut into bite sized pieces
- olives
- avocado
- fresh cilantro
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Plug in Instant Pot and set to "Sauté". Once hot, add olive oil and then chopped garlic, jalapeño, onion and celery. Sauté for 5 to 7 minutes or until onion is beginning to turn translucent.
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Add ground beef and beef heart along with spices. Toss until well coated and continue cooking until meat is mostly browned.
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Add crushed tomatoes, tomato sauce, green chilies and green bell pepper. Stir to mix.
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Secure lid and change Instant Pot to "Meat / Stew" setting OR manual 35 minutes.
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Serve warm topped with sliced olives, avocado and fresh cilantro and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Good recipe.
Thank you so much Peter!
Just made this. Excellent!! I used 1lb fresh ground beef heart with 1/2lb ground venison. Only used 1/2 large jalapeño because I’m not a spicy fan. I must admit, even as a nurse and avid cook, I had a difficult time carving up the beef heart to remove the outer fat, valves and vessels. And I help my husband gut deer. Glad I had the kitchen trash next to me and open. Soaked meat chunks in milk in the fridge over night before grinding. Will definitely make again.
Oh!! Rinsed meat chunks thoroughly after milk bath before grinding. I don’t have an Instapot and my pressure cooker needs a gasket. Simmered 90 minutes covered on the stove; uncovered last 30 minutes. Color darkened and thickened up nicely.
Thanks Mary Beth!!
I used grond beef and Elk heart. Very good.
Sounds amazing and so nutritious Jerald!
While trying this recipe I am getting the burn notice on the instant pot. Any thoughts or work around for that? Thanks.
Also, there is not a video for preparing the beef heart that I could find. Thanks.
I am not sure why Bri – I have never had that happen with this recipe! Have you tested another recipe or done a water test with your Instant Pot?
I ALWAYS get the burn notice on my Instant Pot so I use a skillet to brown or saute and then load the ingredients into the Instant Pot and continue as directed.
Add water
This is SOOOOOO good! I made mine with ground venison and venison heart. My 8 year old cant stop eating it and I haven’t had the “heart” (Can’t pass up a good Dad joke) to tell her what it is yet!
Thanks!
Yay! Love hearing that Marc <3
Oh my I haven’t had supper yet. But what I was putting together was just at the max fill, so I split it and it is cooking now. But I couldn’t wait to taste. Wow best stuff ever then gave a huge ole spoon to my husband and Mr. Critic is stoked for finished melded product. I have never been able to make a decent chili. You just changed that.
Fantastic Martje!! Love this so much 🙂
I just made this. It is excellent. My first experience with beef heart! I made one minor change. I used bacon grease to sauté the vegetables instead of olive oil. I topped it with sourcream and Parmesan cheese. I will make this again!!
Thank you! So glad that you loved this recipe!
An easy and delicious way to get all the essential nutrients from beef heart! thanx for sharing
It went really nice. My husband loved it. Thank you.
Great to hear!
Turned out amazing! Kids and adults loved them! Thank you!
Great to hear Sarah!!