- 1 Pound Bacon
- 1 Pound Ground Beef
- 1 Beef heart, peeled, de-veined and cut into 1/4″ cubes
- 1 large yellow onion, diced
- 2 medium stalks celery, diced
- 28-ounce can crushed tomatoes
- 16-ounce tomato sauce
- 4-ounce diced green chilies, strained
- 1/2 cup water
- 3 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 dried bay leaves
- Cut bacon into pieces 1 inch wide and cook in skillet.
- Drain and add bacon to pot. (Save grease).
- Brown Ground Beef in skillet
- Drain ground beef and add to pot.
- Dice onion & celery & saute in hot bacon grease till soft, drain and add to pot.
- Peel & de-vein beef heart. Then cut into 1/4″ cubes. Add to pot.
- Add crushed tomatoes, tomato sauce, chilies & water to pot.
- Add chili powder, cumin, oregano, salt, black pepper & bay leaves to pot
- Simmer on Low heat for 2 hours stirring occasionally, then serve or if using instant pot (see below)
- Add lid to instant pot, set to sealing, & set manual for 35 minutes.
- After time is up, press cancel and serve.