Ultimate Beef & Liver Chili

Source

Mommypotamus

Ingredients

Display units in Metric

2	pounds	grassfed ground beef
1	pound	liver (I use chicken, but beef would work too)
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 ( Lucini brand comes in glass jars instead of BPA
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 a
2		lemons

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 and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver

The next day:

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.

Enjoy!

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 and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver
The next day:
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.
Enjoy!

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.