We purchased an eigth of a grassfed cow in November, and we requested some hearts in our order. We got three! The first one, we just sliced and fried. Not bad, but a little tough, so we decided to slow cook the next one. Chili fit the bill. We made this about a week ago and have been really enjoying leftovers since then.
Instructions:
Saute an onion (diced) with some bacon (about 4 thick-cut pieces, also diced) in a big pot.
Once everything is soft and greasy, throw in cubed meat. We only used about half of the heart - it was 4.5 lbs total!
Chop up some peppers (we used one jalapeno and one serrano) and toast them with spices in a dry (nonstick) skillet. (Cumin, mustard, thyme, sage, rosemary, salt, pepper, and maybe some other stuff that Scott can't remember). When the peppers start to blister, add them to the pot.
Add liquid. We used a big can of diced tomatoes, a little can of tomato paste and a cup or two of water.
Add squash. We peeled and diced half of a blue hokkaido pumpkin that we had lying around.
Add other stuff... a few tablespoons of cornmeal (for thickening), some diced chipotle peppers and adobo sauce, some vegan broth powder (mostly yeast extract) to help add depth, some chopped avocados. I think that's it.
Let it simmer for the afternoon. We were happy with how it thickened up - the squash pretty much dissolved. Like most chilis, it tasted better the next day!
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