Texas Chili with Ground Beef Heart

Here’s a recipe for Texas Chili. I grew up in Texas, and chili is still one of my favorite meals. Nachos is my number one favorite Texas food. Because, cheese!

Texas Chili with Ground Beef Heart

Here’s a recipe for Texas Chili.  I grew up in Texas, and chili is still one of my favorite meals.  

This dish is very nutritious and it's also delicious – one of my family's go-to meals.

You do not need to use the beef heart but it is much more nutritious if you do. Organ meats are much more nutritious than muscle meats, so it's good to slip them in when you can.

But how does it taste? Beef heart is very mild to begin with, unlike liver. And when you mix it into chili, it's undetectable. Trust me, your family will never notice.

Jump down to the recipe

Recipe Notes

You can find ground beef heart at the farmer's market or order from a small farm.  Or buy beef heart and grind it yourself with a meat grinder.

Traditionally there are no beans added to real Texas chili. However, some people like them so you may add them if you wish.

Ideally, use homemade chicken stock if you can. Here's my homemade chicken stock recipe.

If you use store-bought chicken stock (which I do when I run out of homemade chicken stock,) make sure it is organic. Otherwise it will contain a lot of fluoride.

Simmer on low as long as possible.  This is great to make in a crockpot. The longer you simmer, the more concentrated it will become, and the better the flavors will be. If the chili gets too thick for your liking, just add more chicken stock.

I like this chili topped with grated cheddar cheese, sour cream and hot sauce.

Serve with tortilla chips, bread and butter, or cornbread.

Texas Chili Recipe

Serves 4


Ground beef or bison, grass-fed (1 pound)
Optional: Ground beef heart or bison heart (1/2 pound)
Optional: Kidney beans (1 can)
Chicken or duck fat, beef tallow, lard, butter, or refined coconut oil (3-4 TBS)
Large yellow or white onion, chopped (1/2)
Garlic clove, smashed or minced (1)
Oregano (1 tsp)  
Cumin, ground (1/2 tsp)
Chile powder (1 TBS )  
Large tomatoes (3) —  it not in season, you can use peeled whole tomatoes in a can
Tomato paste (1 TBS)
Homemade chicken or beef stock (2 cups) — click here for my homemade chicken stock recipe
Sea salt to taste


Dutch oven or large sauce pan (cast iron, enameled cast iron or stainless steel – not aluminum or non-stick – see my post: Ditch the Teflon: The Ultimate Guide to Safe Cookware)
Blender, food processor, or immersion (stick) blender


1. If you can't find ground beef heart, buy regular beef heart and run it through a KitchenAid meat grinder or food processor. Set aside.
2. Heat a large saucepan or Dutch oven over medium heat.
3. Add the chopped onion, and garlic and sautee until softened.
4. Add the ground beef and ground beef heart. Cook until lightly browned.
5. Add the rest of the ingredients except the salt and bring to a boil.
6. Turn the heat down to low and simmer for 1-3 hours minimum. Best simmered on low all day.
7. Season with sea salt to taste.

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