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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. tallow (or bacon grease, divided)
- 3 lb. beef chuck (cut into 1/2-inch cubes)
- 1 lb. beef heart (cut into 1/2-inch cubes)
- 1 lb. beef liver
- 2 lemons (or limes)
- 2 yellow onions (or large white)
- 1 jalapeño pepper (deseeded and finely chopped, more to taste)
- 1/4 cup chili powder
- 1 Tbsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1 tsp. dried oregano
- 1 bay leaf
- 6 cloves garlic (minced)
- 24 oz. dark beer (OR 3 cups beef stock)
- 10 tomatoes (roasted, peeled, and diced, if you did this during the summer preservation season and are now just pulling them out of the freezer, give yourself a pat on the back)
- 1/8 tsp. liquid smoke (all-natural, optional)
- 1/2 cup tomato paste (learn how to make tomato paste)
- 1 cup beef stock
- 1 cup pumpkin (pureé, learn how to make pumpkin puree)
- 1 beet (small, shredded)
- 1 zucchini (small, shredded)
- 2 tsp. sea salt (unrefined)
- 1 oz. dark chocolate (bittersweet or extra-, coarsely chopped)
- 1/4 cup coffee (leftover dark, OR 2 shots of espresso)
- grated cheddar cheese
- scallions (chopped)
- fresh cilantro
- avocado (chopped)
- tortilla chips
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