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  • Writer's pictureAmy Slater

Organ Meat “Chili” with Veggies


1 pound grass fed organ meat blend*

1 pound grass fed ground beef

4 carrots, chopped

2 zucchini, chopped

16 oz button mushrooms, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

1 bunch fresh spinach, chopped

5 Tbsp Tomato paste

1 16 oz cans Tomato Puree

1 16 oz can diced tomatoes

2 cups bone broth

1 Tbsp organic butter, coconut oil, or beef tallow

2 tsp garlic powder

1 Tbsp chili powder

1/2 tsp cinnamon

1 tsp sea salt

*Grass fed organ meat blend: 1/4 pound ground beef, 1/4 pound beef liver, 1/4 pound beef kidney, 1/4 pound beef heart. (I have my butcher at my local whole foods grind this mix for me. You can also use a home grinder attachment or a food processor)

Wash all veggies. Chop the carrots, mushrooms and zucchini. Slice the bell peppers. Place all veggies in a large bowl and set aside.


Melt your choice of cooking fat over medium high heat in a large pot.


Next, brown the meat until no longer pink. Add your spices and stir to combine.  Add in the tomato paste, sauce, and diced tomatoes then stir to combine.


Last add the bone broth and vegetables bring to a simmer for 30-60 minutes.  Stir in the chopped fresh spinach at the end of cooking.


This picture is before the vegetables cook down.


I cleaned and chopped all the vegetables the night before to save time. The “chili” is easy to assemble once you have all the veggies cut.

I used Trader Joes organic canned tomato paste, diced tomatoes and sauce because they are BPA free and affordable. You could substitute fresh tomatoes or pure your own sauce.

I served this over roasted butternut squash mash. It served my family of four (two adults and two toddlers) for three dinners.


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