More Cooking from the Heart

Wow, two posts in one day?! But I seriously just had to share this recipe. I was supposed to make chili tonight with a combination of heart and ground beef, but I discovered I didn't have any cumin. So I just made spicy stew instead. It was seriously tasty and hearty, and I felt very frugal stretching the ground beef with heart meat (nutritious and cheaper). I might have to get two hearts next time I go up to Hedgeapple, one to eat as is, and one to chop up to stretch ground meat.

Chili with Heart

1 Tbsp. tallow

1 lb. ground beef

1/2 lb. grass-fed beef

1 onion, diced (I used one seriously big-ass onion)

2 cloves of garlic, chopped

1 red pepper, diced

1 green pepper, diced

1 zucchini (courgette), diced

2-ish tsp. powdered chipotle pepper

1/4-1/2 tsp. ground allspice

1/4-1/2 tsp. ground nutmeg

1 14-oz. can of diced tomatoes, no salt added (Yes, I realized Grok would have had to walk across the Bering strait, find a tomato plant, gather tomatoes, and peel and chop them himself, but they were organic in a BPA-free can at least :P)

2 cups homemade chicken stock (beef probably would have been better)

Sliced avocado for serving

Heat the tallow in a large soup pot over medium heat. Brown the meats. Add the veggies and spices and stir (I should have added the spices first and cooked them in the meat juices a bit -- you can do this). Add the chicken stock and tomatoes and bring to a boil. Cover and simmer on low for 10-15 minutes until the veggies are tender. Seriously, that's it. I got 6 servings out of this batch, but I'm probably going to serve it over roasted sweet potatoes later in the week on days when I didn't have a big, carb-y lunch.