2 Ways To Cook Beef Heart: Instant Pot Chili & Grilled Beef Heart

2 Ways To Cook Beef Heart: Instant Pot Chili & Grilled Beef Heart

Beef heart can be used for delicious preparations and is extremely versatile. Heart is just like a steak with a more intense, rich beef flavor; however, it’s not as tender as a steak, as it has a firmer texture. Pressure cooking the heart is a great way to keep this meat tender, while allowing the collagen and thick muscle to break down. However, you can also get that charred sear on a beef heart just like a steak! Check out these 2 Beef Heart recipes, including an Instant Pot Chili or Marinated & Grilled Beef Heart.

Shop our 100% pasture-raised, grass fed and finished Beef Heart

Instant Pot Chili With Beef Heart and Ground Beef

This Instant Pot chili made with beef heart and ground beef is not only delicious but you won’t be able to tell you’re eating heart! If you’re looking for more ways to incorporate organ meat into your lifestyle, then this chili recipe is for you. The ground beef will melt into the chili and the heart gives it a nice texture. Pressure cooking beef heart helps tenderize this muscle meat but you’re still getting plenty of nutrients! The best part about chili is that you can use what you have at home. You can easily switch up the spices, add some heat or swap in your favorite ground meat like bison or ground yak.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Servings: 6-8

1 tbsp tallow
6 garlic cloves, finely chopped
1 medium yellow onion, diced
½ cup leeks, diced
1lb ground beef
1lb pound beef heart (cut into 1/4" pieces with fat left on)
3 tbsp chili powder
1 tsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tsp salt
1 tsp paprika
½ tsp ground black pepper
1 - 14.5oz can fire roasted diced tomatoes
1 cup beef or chicken bone broth
Optional toppings: green onions, avocado, sour cream, shredded cheese, cilantro, diced jalapenos

  1. Prepare the beef heart by trimming off any connective tissue, silver skin or gristle around the heart. However, leave the fat on, as it will add flavor to the chili.
  2. Turn on the Instant Pot and press the sauté button.
  3. Once hot, add the tallow and let it melt. Then add onions, leeks and garlic. Sauté for about 5 to 8 minutes or until the onions are beginning to turn soft and translucent.
  4. Gradually add the beef heart and ground beef along with the chili powder, garlic powder, oregano, cumin, salt, paprika and black ground pepper. Stir mixture until well coated. Continue cooking for about 5 to 8 minutes or until the meat is mostly browned.
  5. Stir in roasted diced tomatoes and bone broth.
  6. Secure the lid and make sure to close the pressure valve. Then pressure cook on high for 35 minutes, with a 10 minute natural release.
  7. Serve warm topped with avocado, sour cream and fresh cilantro. This chili pairs well with a salad, cornbread or tortillas.
  8. Store leftovers in an airtight container in the fridge for up to 4 days or freeze into portions for up to 3 months.
Recipe Notes for Slow Cooker Method:
You can also make this in a slow cooker, if you don’t have an Instant Pot. Make sure to build flavor with the aromatics and brown the meat on a cast iron pan, if you’re using a slow cooker. Turn the slow cooker on high for about 4-5 hours or low for about 8-9 hours. Cover with the lid and cook until the meat is tender.

Grilled Beef Heart

Marinating beef heart is a great way to turn this organ meat into a flavorful and tender steak! Simply slice into half inch thick pieces and marinate overnight to build flavor, while tenderizing. This method works well on either a hot cast iron skillet or a sizzling hot grill. It’s so simple to make a marinade by combining 3 basic elements to amp up the flavor of any dish. Get creative with one of these flavor combinations or create your own to marinade.

There are 3 basic components of marinating. Generally, a marinade ratio is about 3 parts fat, 1 part acid and 1 part flavor. That’s about 1/2 cup of liquid marinade for every 1 pound of meat, as the meat should be fully covered.

  1. Oil or other fat: This helps the flavors infuse into the meat and gives it a nice crust once cooked but keeps it juicy. Try olive oil, avocado oil, sesame oil, or coconut milk.
  2. Acid: This helps tenderize the meat and adds balance. Try vinegar, wine, lemon juice, lime juice, beer or buttermilk.
  3. Flavor: Try mixing up a marinade with something sweet, salty or maybe both. Add spices, herbs, soy sauce, honey, coconut aminos, minced garlic, onions, chiles, fish sauce or fruit juice.
Marinade Flavors for Beef Heart
  • Fish sauce, soy sauce, lime juice, mirin, ginger & garlic
  • Coconut aminos, honey, cumin, garlic, cilantro & lime juice
  • Soy sauce, rice wine vinegar, honey, ginger, garlic & green onions
  • Orange juice, soy sauce, chili powder, garlic, cilantro & salt
  • Lemon juice, apple cider vinegar, garlic, honey & salt
  • Balsamic vinegar, dijon mustard, garlic, onion & salt

Grilled Beef Heart

Prep Time: 30 minutes
Marinade: 24 hours
Cook Time: 5 minutes
Serves: 4-6

2lbs beef heart, sliced into steaks about ½” thick
See marinade flavors above

  1. Prepare the beef heart by trimming off any connective tissue, silver skin or gristle around the heart, plus trim off any fat. Since this will be a quick sear, the fat won’t have time to render without over cooking the heart.
  2. Make the marinade (choose from above flavors) by mixing everything in a small bowl. Taste and adjust seasoning as needed.
  3. In a large glass dish, add beef heart slices and pour the marinade. Give it a good mix making sure the marinade is evenly dispersed over all the heart slices. Cover and let sit for 24 hours in the fridge.
  4. When beef heart slices are done marinating, either preheat a cast iron skillet on medium-high heat (until very hot) or get grill sizzling hot.
  5. Remove the beef heart slices from the marinade and place either on a hot cast iron skillet or grill.
  6. Quickly sear slices about 2 minutes a side (depending on thickness), making sure to get a nice brown crust on each side. These slices will cook fast with high heat! Since the heart is not marbled like a traditional steak, leave the slices on the rare to medium-rare side to prevent toughness.
  7. Enjoy hot with corn on the cob, sweet potatoes, cabbage slaw or your favorite type of vegetable!
  8. Store leftovers in an airtight container in the fridge for up to 4 days.