Not too long ago, hubby came home from work with a huge, present-bearing smile and revealed a plastic butcher bag of raw capon hearts. This was unexpected. It was also a delight – chicken heart chili on my list of things to make.
Though chicken hearts were an integral part of my childhood, I’m just returning to them now. This includes: chicken hearts are super cheap, boneless, and lean pieces of meat. Also: they’re already bite-sized. Also: they’re popping up on trendy restaurant menus.
But I think we can all agree that we are not enamoured by the chicken heart. So when I started to prep for this recipe, I googled “Chicken Heart Chili” and got a ton of recipes for “Chicken Heart-Healthy Chili instead.”
Well, this is not that; chicken hearts are relatively high in cholesterol. So I adapted one of my mum’s chili recipes and made some cornmeal muffins, and bam: delicious, hearty, healthy (if you don’t have to watch your cholesterol), and super affordable dinner with the best name since Pasta with Fresh Sausage Sauce.
Tastiest Chicken Heart Chili Recipe
Ingredients
2 tablespoons olive oil- 1 pound chicken hearts
1 pound ground chicken (minced chicken)
1 medium yellow onion - chopped
3 cloves garlic - minced- 1 ½ tablespoons chipotle powder
1 tablespoon chili powder (chilli powder in British English)
1 dash salt
1 dash ground black pepper
1 dash chili flakes (chilli flakes in British English)
3 cans red kidney beans - drained
1 can tomato
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the meat, onion and garlic, occasionally stirring until browned.
- Add the spices, stirring until combined. Let cook, occasionally stirring, for a few minutes.
- Add beans and tomatoes. Increase heat to bring to a boil. Reduce heat, cover partially, and let simmer for 3 hours. Taste periodically, adjusting seasoning to taste. Serve with cornmeal muffins or rice.
