Magical Chili

This chili is not only magically delicious, but the disguised organs pack a nutrient-dense punch. Below is a double batch so you can freeze half and have a quick meal for later. From the book: Feed your Fertility
Ingredients: 
  • 2 pounds – grass-fed ground beef
  • 1 pounds – Beef heart and or liver from beef or chicken (Pasture-raised)
  • 2 T. butter, lard or tallow
  • 2 large yellow or white onions, chopped
  • 2-3 sweet peppers (bell or Italian, any color)
  • 1/2 pound mushrooms, chopped
  • 4 cloves of garlic, minced
  • 2 tsp. oregano
  • 1 tsp. ground cumin
  • 2 T. chili powder
  • 1/2 tsp. allspice
  • 1 tsp. cinnamon
  • 1 - 28 oz can of diced tomatoes
  • The night before, remove meat from the freezer and defrost in a sink or bowl of cool water.
  • In a large stockpot, sauté onions in fat and 1 T sea salt.
  • Add garlic and spices.
  • When onions are translucent, add peppers and mushrooms.
  • If the liver and/or heart are whole, run through a food processor with an s-blade until ground.
  • Add ground meat and organs.
  • Brown the meat over medium heat while breaking up finely with a wooden spoon.
  • Add tomatoes, tomato paste, and stock.
  • Adjust seasoning to your preference.
  • Serve immediately topped with sour cream/strained yogurt or allow to simmer for several hours to combine the flavors.
  • When cool, freeze half of this recipe for a later meal.
  • 1/2 - 8 oz. jar tomato paste
  • 1 quarts beef or chicken stock
  • Sea salt to taste 
Instructions: 
  1. The night before, remove meat from the freezer and defrost in a sink or bowl of cool water.
  2. In a large stockpot, sauté onions in fat and 1 T sea salt.
  3. Add garlic and spices.
  4. When onions are translucent, add peppers and mushrooms.
  5. If the liver and/or heart are whole, run through a food processor with an s-blade until ground.
  6. Add ground meat and organs.
  7. Brown the meat over medium heat while breaking up finely with a wooden spoon.
  8. Add tomatoes, tomato paste, and stock.
  9. Adjust seasoning to your preference.
  10. Serve immediately topped with sour cream/strained yogurt or allow to simmer for several hours to combine the flavors.
  11. When cool, freeze half of this recipe for a later meal.