I often make this dish on the weekend and freeze portions to use during the week. I created this, and I must confess that it is delicious. It combines some of the best tastes of several meats with healthy ground beef heart – this is a great way to include organ meats for those who are not used to them. The black garlic is fermented garlic that adds a unique sweet taste. I purchase this from my local Trader Joes. The beef and heart are from grass-fed and grass-finished cattle, and the pork and bacon are from pastured pigs.
PALEO CHILI WITH 4 MEATS
Ingredients:
1 lb bacon (frozen)
1 lb ground pork
1 lb ground beef
1 lb ground beef heart
1 package black garlic (1.75 oz) – mashed
1 large onion – chopped
1 lb cremini mushrooms – quartered
1 can of organic fire roasted tomatoes with organic green chilies (14.5 oz can)
1 can organic tomato paste (6 oz can)
Salt and pepper to taste
Preparation:
• Cut up frozen bacon into small pieces and then chop in food processor by using “pulse” option
• Add ground beef, pork, bacon, and heart into medium heated large covered saucepan and brown; stir frequently
• Remove meat with slotted spoon (to allow fat to remain in pan), and place meat in large bowl
• Add mashed black garlic to meat and blend
• Use meat fats in pan to sauté onions until translucent
• Add mushrooms and sauté until mushrooms have released their moisture and allow liquid to boil off
• Add meat mixture into pan with onions and mushrooms and blend well
• Add fire roasted tomatoes and tomato paste to pan and blend
• Simmer 10 – 15 minutes covered, and salt and pepper to taste
• Eat what you want now; you can freeze remaining portions in separate glass containers to reheat and serve during the week
