I grew up in Texas, and chili is still one of my favorite meals (nachos is number one). Here’s a Texas-style (no beans) chili recipe that is GAPS legal and incorporates organ meats — namely, heart.
It was delicious — and I swear, you can’t taste the heart.
This made just enough for 2 1/2 — a meal for Seth, me and the baby. Now that I know it’s good, next time I’ll double the recipe so we’ll have leftovers.
1 pound grass-fed beef or bison
1/2 pound beef or bison heart
3-4 TBS chicken or duck fat, beef tallow, lard, or butter (I used beef tallow, which I rendered from my beef stock)
1/2 large yellow or white onion, chopped
1 garlic clove, smashed or minced
1 tsp minced oregano (I used fresh from my garden, but you could use dried)
1/2 tsp ground cumin
1 TBS good quality chile powder (I got mine at Whole Foods)
3 large tomatoes (it not in season, you can use peeled whole tomatoes in a can)
1 TBS tomato paste
2 cups homemade chicken or beef stock (I used beef stock — here’s a good recipe for beef stock.)
Sea salt to taste
1. Bring a medium saucepan full of water to a boil. Set the tomatoes in the saucepan for 20 seconds. With tongs or a slotted spoon, remove them and place them in a bowl of ice cold water (or under running cold water).
2. Peel the tomatoes, then cut in half. Squeeze each half and scoop out the seeds with your fingers. Discard seeds and chop tomatoes.
3. Cut the beef or bison heart into chunks. Blend in food processor until ground.
4. Heat the fat in the saucepan over medium heat. Add the heart, ground beef or bison, chopped onion, and garlic. Cook until lightly browned.
5. Add the rest of the ingredients except the salt and bring to a boil.
6. Lower the heat and simmer for 1-3 hours (longer if you like — this would actually be wonderful in a crockpot). The longer you simmer, the more concentrated it will become, and the better the flavors will be. If the chili gets too thick for your liking, just add more stock.
7. Season with sea salt to taste.
I served this with buttered warm almond meal bread (made with almond flour, eggs, and butter).
If you’re not on GAPS, you could add beans (black or pinto) to this recipe and it would make a lot more food (just add a little more onion, garlic and spices).
Modified from a recipe by Chef Stephan Pyles, “The New Texas Cuisine” (one of my favorite cookbooks).
I’m so glad you are sharing these recipes. I’m loving the smoothie recipes you posted a while ago.
AM,
What recipe did you use for the almond meal bread? Would you mind posting it when you get a chance? I am trying to lower my carbs right now.
Thanks
Christine in Canada…who is STILL waiting for my lumiscope, iodoral, and adrenal/thyroid glands
I’ll post it!
I used the one from the GAPS book. It wasn’t bad!
Hi Anne Marie,
Package arrived safely. Thank you for the grains, and we can’t wait to start listening to the cd’s.
Paula
I made this tonight, and it was amazing! I used some ground heart, but also some cubed heart and cubed T-bone steak left over from the other night. My family ate it all up and didn’t even wince when they ate the whole cubed heart. It totally tasted like regular beef to me! Delicious!!!
I agree- would love a recipe on that almond meal bread. I used to have one - but lost it
Carrie — I know! It was good, wasn’t it? Delicious, really.
Doesn’t it feel good to know you are feeding them organ meats? And so painlessly!
Henriette - I posted the almond bread recipe.