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Instant Pot Beef Heart Chili

8 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 tablespoons seed and dice Jalapeño
  • 1 1/3 cups dice Celery
  • 1 pound Ground Beef
  • 1/2 pounds Beef Heart
  • 3/4 cups dice Bell Pepper, Green
  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 28 ounces Crushed Tomatoes, Canned
  • 16 ounces Tomato Sauce
  • 3 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 2 teaspoons Oregano, Dried
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoons Black Pepper
  • 2 whole Bay Leaf

Serving Day Ingredients

  • 1 cup peel, pit, and slice Avocado
  • 1 cup drain Black Olives, Sliced, Canned
  • 1 cup chop Parsley, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 261 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 72mg Cholesterol
  • 1060mg Sodium
  • 22g Total Carb
  • 7g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 21g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Everyday Maven for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Saute oil in Instant Pot. Then add onions, garlic, jalapenos and celery. Cook for 5-7 minutes.
  2. Divide ground beef and beef heart among indicated number of freezer containers.
  3. Divide bell peppers, sauteed veggies, green chiles, crushed tomatoes and tomato sauce on top of meat.
  4. Add spices on the top. Cover, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Due to the nature of pressure cooking there is always room for inconsistency. The times given are based on 4 servings frozen using indicated containers. If you are using a different size/ shape container or more servings you may need to increase your cooking time.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 40 minutes.
  6. Naturally pressure release for 5 minutes then release any remaining pressure.
  7. Top with olives, avocado and parsley.

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