Foodie Friday: New Chili!

I’ve had a grass-fed beef heart sitting in my freezer for a few weeks now. I’ve never cooked with heart before, so I thought chili might be a good way to work it in. I looked at a few recipes and then decided to wing it. What I came up with was inspired by this recipe and turned out rich, flavorful, and mighty tasty!

  • 1 lb grass-fed beef heart, trimmed of fat and cut into small pieces
  • 1 lb grass-fed ground beef
  • 1 small onion, chopped
  • 1 large bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup broth (I had chicken)
  • 1 tbsp cocoa powder
  • 1/4 tsp cinnamon
  • 1 tsp cumin
  • 2 tbsp chili powder
  • 1/4 tbsp paprika
  • 1 tbsp bacon fat
  • salt and pepper to taste
  • 1 can organic fire-roasted tomatoes
  • 1 cup organic crushed tomatoes
  • 1 tbsp organic tomato paste
Melt the bacon fat in a large pot, add the beef heart, and sprinkle with salt and pepper. Brown the heart, then remove and set aside. Add the garlic, onion, bell pepper, and ground beef to the pot. When the meat is browned, add the cooked heart. Mix in the spices and tomato paste and sprinkle with salt and pepper. Once well mixed, add the crushed and fire-roasted tomatoes. Simmer the chili for at least one hour (preferably closer to two), stirring often.
Have a heart, people! It’s chili season.


3 sets:

Chin-over-bar hold,10-20 sec w/ a pronated grip

Rest 30 sec.

30-60 sec. plank

Rest 30 sec.


In 60 sec, complete:

4 inchworms (w/ full push-up)

AMRAP push presses (75/45)

Rest 60 sec.

x 7

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