• beef heart ½ pound trimmed beef heart, cut into ¼" pieces (see NOTES for video)
  • canned tomato sauce 16-ounce can tomato sauce
  • canned tomatoes 28-ounce can crushed tomatoes
  • celery 2 medium stalks celery, finely chopped
  • chili powder 3 Tablespoons Mexican chili powder
  • dried bay leaves 2 dried bay leaves
  • garlic 4 medium cloves garlic, finely chopped
  • green bell pepper 1 medium green bell pepper, seeds and ribs removed, cut into bite sized pieces
  • green chilies 4-ounce can diced green chilies, strained
  • ground beef 1 pound ground beef, (chili grind if you can get it)
  • ground cumin 1 Tablespoon ground cumin
  • ground pepper ½ teaspoon ground black pepper
  • jalapeno 1 small jalapeno (see NOTES on spiciness), finely chopped
  • kosher salt 1½ teaspoons kosher salt
  • olive oil 1 Tablespoon olive oil
  • olives Toppings: olives, avocado, fresh cilantro
  • oregano 2 teaspoons dried oregano
  • yellow onion 1 large yellow onion, finely chopped
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How to make it

  1. Plug in Instant Pot and set to "
  2. Saute". Once hot, add olive oil and then chopped garlic, jalapeno, onion and celery.
  3. Saute for 5 to 7 minutes or until onion is beginning to turn translucent.
  4. Add ground beef and beef heart along with spices. Toss until well coated and continue cooking until meat is mostly browned.
  5. Add crushed tomatoes, tomato sauce, green chilies and green bell pepper. Stir to mix. Secure lid and change Instant Pot to "Meat / Stew" setting OR manual 35 minutes.
  6. Serve warm topped with sliced olives, avocado and fresh cilantro and Enjoy!