February 19, 2007

Beef Heart and Burgundy Chili

Chili is one of those things that most people love, and nobody makes it the same way. This is my favorite chili recipe. I'll try to get some pictures taken next time I make it. This time, it didn't hang around long enough!

1 lb. Ground meat. (beef or turkey)
1 1/4 lbs. cubed beef heart
1 onion, chopped
4 cloves garlic, freshly minced
1 can Kidney Beans
1 8 0z. can Tomato Sauce
16 oz. Burgundy
1/3 cup Masa Flour
1/3 cup chili powder
1/8 tsp cayenne (more or less to taste)
Lea & Perrins Worcestershire sauce
Salt & Pepper to taste


Brown the ground meat and heart along with the onion and garlic in a stock pot. While you're browning the meat, put some worcestershire sauce in with it. I usually go 3-4 turns around the pot with it. This is also where I add about a good pinch of coarse salt, and a few turns of fresh ground pepper.
When the meat's cooked through, drain it, and return it to the stock pot. Add:
chili powder, cayenne, tomato sauce, burgundy, and Kidney Beans. Stir all of this together, bring to a boil, then reduce to a simmer. Let it simmer for about 20 minutes.
After 20 minutes, mix the masa flour with some warm water until it makes a thin paste. (It should kinda glob off a fork) Mix this paste in with the chili to thicken it up some. Then let everything simmer about 5 more minutes. After I add the masa, I usually have a bowl, and let the rest of it simmer for the rest of the day.

6 comments:

Mimi said...

Wow! This is an elegant take on chili! I like it.

Charles said...

mimi -- elegant! wow.. you know, a lot of people are put off by the hearts, but I think it gives it a wonderful flavor. (almost like a very mild liver, with a better texture) And the burgundy really sets it off. I change up the meats quite often, but never the burgundy!

Paul said...

I like using burgundy in my chili as well. Deepens the flavor a bit I think. Will have to try beef heart though.

Charles said...

I agree, Paul. The burgundy is the one flavor I don't like to omit. I love the heart in chili, -- I like the texture, and the added flavor it brings to the dish, but I have to admit - put this into a chili cook-off at church last night, and they awarded 9 prizes to 15 entries, mine wasn't one of them. :(
I'll keep making it this way, though, because I love it.

Anonymous said...

I made your chili and loved it! I added chipotle and lemon juice, with a little badness sauted the Beef Heart, Ground Beef and Beef pieces in bacon fat to start... really tasty. I don't know if I'd go back, really now... I don't think there is such a thing as traditional chili.

Charles said...

Hey Anonymous!

Glad you liked it. It's my favorite chili. Sorry it's taken me so long to respond. Since I've been working 2 jobs, I've been neglecting the blog.
But I was very glad to hear that you liked this one. And the addition of chipotles and lemon juice sounds terrific. I'll try that.