Ultimate Beef & Liver Chili
I am so excited to have found this recipe! The family raved about this chili. I didn't tell them the secret ingredient until AFTER they ate it. The original recipe listed below is from mommypotamus.com. My changes are as follows: I used 1/3 lb beef livers that I had puréed in the Vitamix. The liver was like a paste. I had not soaked it in lemon juice or anything, just rinsed it and then puréed it in the Vitamix. I was concerned it might have a strong taste, but it did not! I also used black beans that I had already soaked and cooked and had stored in the freezer. Next time, try increasing the liver to 1/2 lb. I served this chili plain, on cauliflower rice, and mixed with cooked cabbage. It was great each time. It also freezes well.
- 2 pounds grass-fed ground beef
- 1/2 – 1 pound chicken livers*
- 2-3 large onions, peeled and chopped
- 5 cloves garlic, minced
- 1 tbs coconut oil or tallow
- 8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes
- 1 cup bone broth or water
- 4 tbs chili powder
- 1 tbs cumin
- 1 tsp coriander
- 2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp allspice
- 1 tbsp unrefined sea salt (you’ll probably want to add more, but if you happen to use stewed tomatoes or broth that has salt added this is a good place to start)
- 2 lemons or 1/3 cup apple cider vinegar
- 1 1/2 cups dried black beans, optional
- Beef liver can be substituted but it will need to be finely minced before it is sauteed with the onions/garlic. Also, I recommend using no more than 1/2 pound as beef liver has a very strong taste.
Instructions for the night before:
Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife)
Place livers in a medium bowl and cover with water
Squeeze in the juice of 2 lemons or 1/4 cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver
Place beans in a bowl and cover liberally with water – they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight.
The next day:
To make the beans:
Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender.
To make the chili:
Warm oil/tallow over medium heat.
Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
Bring chili to a boil, then reduce heat to low and simmer for an hour.