Paleo-Friendly Super Bowl Sunday Chili

Crazy Heart Chili

With tomorrow being Super Bowl Sunday, I wanted to perfect my crowd pleasing chili recipe, and make it Paleo friendly. One of the challenges of being a follower of the Paleo lifestyle is including organ meats into my diet. I like liver, kidneys, and have absolutely love beef heart. But not everybody in my family is on board. Sometimes I have to sneak it in without telling my kids. So for this batch of chili, I thought I would go a little crazy by throwing in a pound of ground beef heart and keeping it a secret. Otherwise they might think my chili with offal is really awful chili. 

So, without further delay, I present.... drum roll please....


CRAZY HEART CHILI

Ingredients - serves 4

1 pound Ground Beef or Bison (I used Chili grind)
1 pound Ground Beef Heart
1 medium Onion, diced
3 to 4 Garlic cloves, minced
1 Red Bell Pepper, seeded and diced
2 Jalapeno peppers, seeded and diced (or 1- 4 oz can diced)
1 14 oz can of Chopped Tomatoes
1 8 oz can Tomato Sauce or El Pato Hot Tomato Sauce
1 cup Organic Beef Broth
4 cloves garlic, minced
4 Tablespoons Chili Powder
2 Tablespoons Cumin Powder
1 teaspoon dried Oregano
1 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon White Pepper
1/2 teaspoon Cayenne Powder (optional)
2 Tablespoons extra-virgin olive oil or Avocado Oil
1 bottle of Pilsner-Style Beer (Mexican Lager)
2 or three dashes of Tabasco or similar Hot Sauce
Salt and Pepper to taste

Directions:

Sauté onions and red bell pepper in olive or avocado oil over med-high heat in a large soup pot. Sprinkle with salt and white pepper. About 5 minutes.
Add beef and garlic and cook until brown. About 7 minutes.
Add beer, beef broth, peppers, and spices. Bring to a boil,
Add tomatoes, tomato sauce, beef broth, peppers, tomato and spices then reduce heat and simmer 1-2 hours. Makes about 6 servings.


Chef's note: If you are not a fan of organ meat, you could easily go with ground bison instead of heart. And you could also replace the chili grind beef with cubed round steak or stew meat. I've made chili with both and I always end up with a fantastic bowl of red.

UPDATE:

So I just samples the first bowl. This is one of the best Chili batches I have ever made. Not kidding. Wow! You can't really taste the ground heart, per se. It tastes a little like Venison Chili. Anyway, it rocks. No one will ever know why I call it Crazy Heart Chili.

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