Lately I’ve been spending quite a bit of time on the icky-bits. Firstly, I agree with the nose-to-tail movement. I firmly believe that if an animal has given me the honor of its very life so that I may eat that no part of that gesture should be wasted.
Granted, the animal in question may never understand the sacrifice it has made or why. It may never know that I’m thankful for its sacrifice or that I care that by not letting any part of it go to waste might allow others of its kind to live to a ripe-old age, but I do.
Secondly, these products are not only less expensive than their more popular brethren, but generally far better in a nutritional sense. Beef heart, for example, has less fat and cholesterol than a filet of beef and far less than a rib eye or chuck. I can’t argue with either the price or the health benefits for my family.
If you’re worried about the flavor, don’t. This isn’t a liver gig. If anything, beef heart tastes more beefy than a really good cut of prime beef. It is the essence of the animal after all and it shines brilliantly in this cut.
The only caveat of beef heart is that there really are only two ways to cook it. You can go blast-furnace hot for about a minute and have it on the rare to medium rare side, or cook ultra low and slow for six to eight hours. Anything in the middle renders something that is mostly the consistency of a set of 2006 all-weather radials. If you can remember that one little thing, I think you’ll enjoy it.
Chili is a great introduction to this less than appreciated cut. it combines the low and slow cooking method for a tender bite, and somewhat hides the true nature of the beast. if your brood might wince at the thought of heart, you can ease them into the experience with this dish. Once they’ve tasted it, they’ll be very glad they took the plunge.
Beef Heart Chili Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 218Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 80mgSodium: 525mgCarbohydrates: 26gFiber: 7gSugar: 5gProtein: 18g
What I would have done differently had I thought of it at the time:
This chili, like any other, can be changed to suit your particular desires. Feel free to play with the amounts and ingredients. Have fun with it, make it your own!
Links to other recipes like this:
- The best Ever Buffalo Chili Recipe, from us here at CBSOP
- Anticuchos, from Menu in Progress
- Beef and Three Bean Chili Recipe, from Pinch My Salt
This is the second time this month I’ve heard about beef heart. Prior to that never in my life. The Royal Foodie Joust had this as their ingredient this month, so I opted out. Just too chicken to try it, although I am interested in the this nose to tail movement (back to the way it used to be). I will remember those two ways to cook it and probably opt for that 8 hour braise, disguised in some bolognese sauce.
Hey Jerry! Did you fall out of your chair when you saw I FINALLY stopped by? Sorry! I’ll try to improve.
Since my mother was one who always purchased the whole chicken, we got to fight over who got the gizzard and the heart. No problem there. But honestly, I’ve never had beef heart. There’s market I shop at occasionally that has interesting cuts of meat, so I’ll have to look next time I’m there. They’ve got neck bones and hooves, and yes, I think I think I saw the skin of a pig’s head last time. Definitely an interesting place. The chili sounds good. (Does this long comment make up for all the other times I haven’t been by?) Hope you and yours are well!
.-= kellypea´s last blog ..Nanaimo Bars Deconstructed =-.
@kellypea,
Beef heart is awesome. Just awesome. And my boys fight over it!
Delicious thanks! I used a beer that hadn’t been pasteurised and allowed the enzymes to work on the meat for 12 hours prior to cooking as a marinade.
I’ll have to give that a try the next time I make this. It would definitely lead to a more tender heart.
Eating some Beef Heart Chili right now. I did mine with 6 different dried peppers and a slow 6 hour cook. Absolutley delicious. BTW, especially if you are in Texas, Beef hearts are a low cost (I got mine for $1.68/ lb at HEB) meat with almost no fat. I cut mine into 1/4 inch chunks and browned. Used Southern Star LeMort Vivant for the beer. May try to grind the hearts next time to see what difference that makes.
SO Beef heart.. WHERE HAVE YOU BEEN ALL MY LIFE!
Tried this out with some chuck steak.. amazing.
starting to think about all the stuff I can do with this wonder product.
Its like everything I like about kidney .. but its beef.
i’m gping to try and make beef carpaccio out of this tomorrow.
Dave,
I know, RIGHT! It’s got to be the best and most flavorful piece of the animal, and it’s usually tossed or used for Pet food or sausage. Such great flavor, and good luck on the carpaccio!
Used your recipe as a base for my own Elk heart yesterday. I’m eating keto so I cut out any beans. The squash has plenty of healthy carbs and I just love how it cooks down to become the sauces thickening agent. On a friends advice I cut the heart into fairly tiny pieces and they turned into moist crumbles. My heart was 2 1/2 lbs so I made just over a double batch. Added 4 habanero and 8 jalapeño from the garden and used cayenne powder instead of regular chili powder. It smelt amazing and was delicious served over seasoned cauliflower rice. A definite keeper. Thanks 😊