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Instant Pot Chili With Beef Heart and Ground Beef

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.

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Beef Heart Health Benefits

  • Provides Natural Energy
  • Cardioprotective Effects
  • Supports Immune System
  • Helps Brain Function
  • Boosts Mood

Learn more about Beef Heart: A Muscle and An Organ - Click Here


Instant Pot Chili With Beef Heart and Ground Beef

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 tsp dried oregano
1 tsp 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.