Organ Meat Chili

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This recipe was served at our 2023 Wise Traditions conference, and we refer to it as “Classic Conference Organ Meat Chili.” The yield for the recipe below is 10 – 8 ounce bowls! This dish was served with the Coconut–Honey Blondie Bars for dessert we published last week that you’ll see in the photo!

Ingredients

• ¼ cup tallow, or lard
• 1 ½  lbs ground beef and/or pork
• 1 ½  lbs organ meat (heart, kidney, liver,) soaked in lemon juice overnight, the drained and grounded
• 1 ½ cup onions, diced
• 4 garlic cloves, minced
• 1 cup red bell peppers, diced
• 1 cup carrots, peeled and diced
• ½ cup celery, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne
• ¼ teaspoon smoked paprika 
• 1 cup tomato puree
• 2 cups organic dark red kidney beans, soaked overnight drained and rinsed and pre-cooked
• ½ cup organic red wine
• 1 cup beef broth
• 2 teaspoons sea salt
• ½ teaspoon black pepper, grounded

Instructions

1. In your seasoned cast iron pot, sauté ground beef and organ meats with onions and garlic in tallow or lard, until meat is lightly browned.
2. Add remaining vegetables and seasonings and cook over medium, high-heat, about 10-12 minutes.  
3. Add tomato puree, wine and broth into pot and stir well.  Bring everything to a boil, stirring frequently, add the kidney beans and reduce heat and simmer for 25-30 minutes.  Adjust seasonings, if needed and if too chunky add more beef broth until you reach desired consistency.

Accoutrements

Serve with crème fraiche, grated raw cheddar cheese, chopped scallions, tortillas fried in lard, and pico de gallo

Pico de Gallo – Yield 1 Quart

• 4 medium tomatoes, diced
• ½ medium onion, chopped
• 1 jalapeño pepper, seeded and finely minced
• 1 cup cilantro, chopped
• Juice from 1 lime, about 2 tablespoons
• Salt and pepper to taste

Combine all ingredients in a medium bowl and mix well. Refrigerate and chill for later.

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