Ultimate Beef & Liver Chili

on September 26 | in Recipes | by | with 120 Comments

Ultimate Beef and Liver Chili

Ounce For Ounce, Liver Is The Most Nutrient Dense Food We Know Of

It’s chock full of – hang on, I am not going to quote stats today . . . how about a story instead?

Alrighty then, weird science story it is! Back in the 1950′s Dr. Benjamin K. Ershoff selected three groups of rats for a feeding experiment. The first group was fed a basic diet fortified with 11 vitamins. Group 2 received the same ration along with b-complex vitamins. Group 3 also ate the same diet, but instead of b-vitamins they were supplemented with powdered liver.

After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor.

The Liver Files

Okay, Discussions About 1950′s Ethics Aside . . .

I don’t know a mama who couldn’t use an anti-fatigue boost. Unfortunately, most people (including me) don’t enjoy the taste of liver. Fortunately for us, there IS a way to get your family to eat liver and  like it!

Just last night I whipped up a batch to photograph for today’s post and – even though he knows there ALWAYS is – Daddypotamus asked if there was liver in the chili. Yep, really. And oh, I forgot to mention that it’s actually good, too!

Bon appetit, ya’ll!

Ultimate Beef and Liver Chili

Ingredients

  • 2 pounds grass-fed ground beef (where to buy grass-fed ground beef)
  • 1/2 – 1 pound chicken livers* (where to buy pastured 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 ( Lucini brand comes in glass jars instead of BPA-lined cans)
  • 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:

  1. Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife)
  2. Place livers in a medium bowl and cover with water
  3. 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
  4. 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:

  1. 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:

  1.  Warm oil/tallow over medium heat.
  2. 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.
  3. 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.
  4. Bring chili to a boil, then reduce heat to low and simmer for an hour.
  5. Enjoy!

Do you have a tried and true strategy/recipe for getting your family to eat liver? Tell us below!

Photo credit: Zsuzsanna Kilian

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120 Responses to Ultimate Beef & Liver Chili

  1. Jessica Savill via FB says:

    This sounds SO good. All I need are tomatoes, looks like a trip to the store is in my near future!

  2. Kati says:

    Love this post and especially the rat swimming story! I haven’t quite that extreme a lab result, but I am not surprised. I’ve felt a lot better since we added the liver…

    I have recently implemented “liver Fridays” to get liver onto our weekly rotation. So far we have tried liver in coconut flour and fried in bacon grease. We also fried some onions and peppers in bacon grease. It was a hit with the 4 yo and “okay” with the 6 yo who ate it to get her applesauce. My new goal is 1/2 – 1 lb of beef liver every week. Feels totally doable!

    This weekend I hit on a new “sneaky chef” way to get liver into their diet. I threw it in the bottom of the pot with a beef roast. It slow cooked in the liquid for about 3.5 hours and the gravy was ultra-nutritious as a result (without tasting like liver). The bonus was that the kids *loved* it that way and ate all the liver before starting in on their beef. My dad could hardly believe his eyes. I typed up the recipe for my “no brown and throw in the liver/garlic” roast: http://pecuniaryconsideration.blogspot.com/2011/09/seasons-change.html

    Thanks for this recipe we will try it this Friday! :)

    • Heather says:

      Thank you, Kati! The secret to this chili is exactly the same as the roast – it melds into the sauce. However, I never would have thought of your idea. Will try it soon!

  3. Awesome! I was recently convicted about the need to eat liver by Chris Kresser. This recipe looks perfect!

  4. OK, this is one health concept I have never understood. How can the poison filter of the animal be good to consume? I know it is high in iron, but so are spinach, kale, and other foods. So how is it better than other high iron foods?

    • PattyLA says:

      The liver is a filtering organ, not a storage organ. Fat is storage which is why it is so important to get your fat from clean animals. Things like tallow, butter, full fat milk, heavy cream etc that are high in fat will have the most toxins in them of anything.

      Patty

    • Lindsay says:

      I was with you for a long time too. But organic grass fed cows don’t really have anything to filter. This makes them safe in my option.

  5. The last time I made a beef and liver chili, my three-year-old picked through it to get all of the pieces of liver! He loves it :-)

  6. Jessica Savill via FB says:

    Mary, the liver is not a “filter” as in it traps the bad things. Think of it more like a tree, which takes in carbon dioxide and turns it into oxygen. We don’t think of trees as being full of toxic carbon dioxide, because they’re not. In a similar way, the liver is not full of toxins, especially in a grassfed, pastures animal. I wish I could find the article I read about this recently, but I’m on my phone and can’t remember where it is.

  7. Jessica Savill via FB says:

    Spinach and Kale are great sources of iron too, but they do have high amounts of oxalic acid, so people prone to kidney stones or orbs oxalate issues shouldn’t consume large amounts of them.

  8. Jessica Savill via FB says:

    Orbs should not be in that sentence at all, my autocorrect is so weird.

  9. Michelle Dunch via FB says:

    Fabulous idea. Thanks for this. My husband and I both like liver but not our kids and I bet this will fool them. I might try putting some in a stew too. I also love the pot roast idea. Thanks all.

  10. Emily Brown says:

    I pretty much add ground liver (I puree it in a food processor and freeze in ice cube trays) to any dish with ground beef…..burgers, tacos, meatloaf, etc. A friend of mine had the butcher shop where she orders a whole beef just grind up the organ meats with the ground beef….so it’s already in there from the “start”! Brilliant, I think! I’ll be looking into that next time. :)

  11. Joanna moore says:

    Sounds like a great fall recipe! Where do you buy your livers? And what kind of cheese is that on top?

    • Heather says:

      Rehoboth Ranch sells pastured livers at the Coppell Farmers Market (right by Grapevine Mills Mall) on Saturday mornings – we pick it up there. The cheese is grassfed raw from Texas Daily Harvest (they’re at market every other week) – marble something I think. :)

  12. Robin says:

    This looks great! I’ve been wanting to try liver, but honestly afraid to. This is the week! We are making this! Thanks! :)

  13. Ordered some liver just now because of your post. I can’t pick it up for a couple weeks, though. I hope this really does disguise the liver flavor. I HATE liver.

  14. @Mary – I think Jessica’s pretty much got this covered, but if you’d like more info check out this article from the Weston A. Price Foundation: http://www.westonaprice.org/food-features/liver-files

  15. Plus, in addition to iron liver contains vitamin D, true vitamin A, plus all the B vitamins, folic acid, copper, zinc, chromium and CoQ10!!

  16. dianthe says:

    ok, i want to try this but i’ll be honest – i’m scared – i’ve always lived by the mantra “never had liver, never will” – but for you, sweet Heather, i might actually try it … in a few months … when it’s cold …

  17. THIS is the recipe we’re going to try when the cow gets sent to the butcher! Thanks so much, Heather!

    • Jeanne says:

      I had the butcher save the liver for me last spring when we took our grass fed cow in. Now, I am down to a few roasts and some burger …. and the 5 packages of liver…. (just how BIG is a cow’s liver anyway? Good grief!) …. so I guess I’m going to have to take the plunge and cook some up. I’m like Dianthe “never had it” and kinda thought I “never would” until I learned how good is should be … at least for you :-/

  18. Yay! I can’t wait to try this! I just asked my meat guy to bring me liver this week! Now I’ll actually have something to do with it! :)

  19. Jennifer R. says:

    this looks fabulous — I have some chicken livers in the freezer — so I will try this — thanks!!

  20. Amanda says:

    I am so going to have to try this. The only thing I’ve ever used liver for is for gravy. It would be nice to actually eat and enjoy it. ^_^

  21. Renee N. says:

    I LOVE chicken livers… I kinda thought when people said they didn’t like liver, they were referring to beef liver. (I don’t care much for that either.) But maybe I was wrong!

    I read about a method for taking the bitterness out of beef liver. It involved soaking the liver in milk for a few hours prior to cooking. What do you think of this method? Would the nutrients be pulled into the milk and thus, thrown away with the milk?

    By the way, thanks for this delicious-sounding recipe. I am definitely going to have to give this a try! The weather is just right for it. =]

    • Heather says:

      Jenny at Nourished Kitchen does the soaking in milk thing. I the enzymes in the milk just break down the bitter components. Some nutrients may be lost (I don’t really know), but I find that my family will eat A LOT more liver when the flavor is more neutral so I think it all balances out!

  22. [...] a great way to sneak in some nourishing liver onto your unsuspecting family members’ plates. Mommypotamus shares her tips in this post for hiding the taste and working in those organs into a classic [...]

  23. Liz says:

    Do you know of a good source for powdered liver?

  24. sara r. says:

    This is SUCH a good idea! I just made some chili last week, but didn’t even think to put liver in it. What better soup to cover over the taste/texture of liver?! I’ve been trying to eat more liver because I’m pregnant, but honestly I’m not doing that great at it. This is exactly what we need! thanks :)

  25. Corey says:

    We made this for dinner tonight and LOVED it! Very good and not even a hint that there is a pound of liver in it! Thanks!

  26. Sara says:

    Have you ever frozen the extra? Does it come out okay? My livers are over 2 lbs.

    • Heather says:

      Oh yes, all the time! It is one of my fave things to pull out of the freezer when life gets chaotic. Not only is it easy, the b-vitamins are just the boost I need to reduce the effects of stress

  27. Cynthia Harper Haggerton via FB says:

    Made it tonight, it’s amazing! Thanks!

  28. Jamie says:

    Thank God for this recipe! Seriously…
    I was just talking about how I wanted to incorporate liver into our meals, but no one is on board with that idea.
    Now they will be…they just won’t know it ;-)

  29. Michael says:

    Thanks for this recipe! I just tried it and it’s quite delightful! I ended up using beef liver due to a chicken liver shortage. Beef liver apparently never actually turns pasty; it gets soft enough to cut with a spatula but doesn’t smoosh at all like chicken liver does. It also stank the house up to high heaven and the chili VERY clearly smells of liver. But the taste is good! Somehow the liver taste doesn’t come through too strongly.

    I tried soaking the liver in the lemon juice as suggested. It seemed to denaturize the liver a bit, so everywhere where the liver wasn’t folded atop itself it was brown as though cooked. (Where it was folded it managed to avoid exposure and was still pink.)

    I realized only by putting a spoonful in my mouth that I failed to think through the implications of your being in Texas. Wow, is this spicy! :-O It’s good, but a bit overwhelming. Is there some GAPS-friendly way of taking away the sting of chili spice? Normally I’d use some rice or a piece of bread, but that’s not really an option right now. (And yes, I know milk is supposed to be good for this, but dairy – even in the raw, grass-fed form and even without lactose in it – seems to make me ill.)

    However, even if I have to suffer the burn, it’s definitely worth it! Quite tasty and good-feeling. Thank you for sharing this!

  30. I finally got to make this a couple of days ago. It was a hit. I can barely taste the liver (I have liver radar), but 4 out of 4 kids and a husband agree that it was good.

  31. Julie Harding says:

    Question: For 2 weeks neither of the ranchers at the Farmer’s Market have had any liver & the best the butcher at Whole foods cold do was to take a few liver/gizzards/hearts packages out of some of the whole chickens. Do you recommend dumping everything in or just picking out the livers? Also, I’m a chili w/ beans person. I”m thinking of adding a couple of cups of pintos. Helps stretch that grocery budget even further too! Thanks!

  32. Joanna moore says:

    Well, we (I) made this for dinner tonight (i halved the spices in case it would be too spicy for the kids) I think it tastes good, my 2yo son won’t touch it, but my 4yo daughter says she wants to eat it every day for breakfast lunch and dInner because it’s “super duper duper duper yummy!” thanks a million Heather :)

  33. Heather- I’m doing a post on your chili and linking over. If I need to, can I borrow your image of the bowl of chili? The post is still in “drafts” right now. Not sure when it will go live.

  34. Charlotte says:

    For my son who is five, all I have to do is put liver in the food processor and add it to any ground meat dish. For my ten month old daughter, she eats anything, I can give her liver in chunks. We are doing GAPS, my oldest has autism, my dd has allergies. I just made the liver chili today, this was my second time. I do AP, very difficult especially with two kids and GAPS!

  35. [...] Ultimate Beef and Liver Chili (can be made ahead of time in bulk and [...]

  36. PattyLA says:

    Making this again tonight. I think this is my 3rd time (not counting the batch I made for a NT mama with a new baby.) I can’t remember if I have always soaked the liver in lemon juice so I’m trying that again. My dh grew up on a beef ranch eating steaks for dinner and can always tell if I have hidden organ meat in anything. Hopefully tonight I can sneak it by him. He is good and eats it and never makes a face at least. I’m going to sub some butternut squash for the diced tomatoes to make it lower oxalate and see how that goes.

  37. Myrna says:

    Liver chili is a good source of protein that is usually good for conceiving moms and patients who have thyroid problems. It’s definitely and absolutely the greatest solution to alleviate body’s dysfunction. Let’s eat a lot of it to be able to fight protein deficiency.

  38. I just ordered braunschweiger from US Wellness Meats. That is the only way I can eat liver. I lie it on crackers with cream cheese. I could try some on Chili, but I’d probably have to start small and work up to a pound.

  39. I just ordered braunschweiger from US Wellness Meats. That is the only way I can eat liver. I lie it on crackers with cream cheese. I could try some on Chili, but I’d probably have to start small and work up to a pound.

  40. I just ordered braunschweiger from US Wellness Meats. That is the only way I can eat liver. I lie it on crackers with cream cheese. I could try some on Chili, but I’d probably have to start small and work up to a pound.

  41. Carrie Blaesing Dadey – Braunschweiger is definitely the way to go! We like ours with a raspberry honey reduction sauce over the top :) We did the same thing with this recipe. First half a pound and now a full pound!

  42. My husband has forbidden me from cooking liver in our house. ;) BUT…this is our absolute favorite chili recipe! I’ve adapted it for us without he liver and everyone who tastes it asks for the recipe. I love the spices combination. So…even those of you reading who won’t do liver it’s awesomeness!

  43. Bwhahaha! Good ole Bear. I’m tempted to invite ya’ll over for fish head soup! j/k

  44. [...] (Note: I always do a huge batch of beans to keep on hand for homestyle gravy or to add into chili . . . saves time in the long [...]

  45. [...] winning my nephew Conner over with this ultimate beef and liver chili (I’d been striking out for [...]

  46. Kim says:

    Ok, I tried this, with a little variation. I did soak the livers in lemon juice overnight, then, I put them in the food processor with peppers, and two types of onion and pulsed it a few times, until the onion was chopped. I added this to the ground beef and sauteed as usual. I made tacos instead of chili. I was the only one who knew about the livers. Everyone declared the tacos “delicious” and there was not even a tiny bit left over. I still haven’t told them but I laughed to myself all night! I’ll be adding this to more dishes. Thank you!

  47. [...] pretty handy to have a backup or two. That’s why whenever I make freezable meals like chili, soup or mexican-style beans I make a double batch and freeze [...]

  48. Nicki says:

    oh my word! oh my word! i tried this tonight….with beef livers. i had to puree them as well before sauteing with the onions and garlic. it was beyond delicious. literally, beyond delicious. my husband who is kind of a “chili snob” likes my usual chili. but tonight after one bite he declared “you need to enter this into a contest!”. it was that good! my 15.5 month old could not get enough! :)
    next time i will try with chicken liver but this will be my go to for getting liver in our diets. thank you!!

    • Heather says:

      Oh Nicki, I LOVE this comment. In fact, I love it so much I’m actually sharing it in a guest post over at Cheeselave next week. Thank you <3

  49. Ruth Fix says:

    I love your page, and I can’t wait to try this delicious looking recipe on myself and my kids! However, I must speak up as a Texan… it’s spelled “Y’all.” ;) Thank you!

  50. Ruth Fix says:

    I can’t see part of the recipe on the left (bottom) bc the like social media bar is in the way. Any way to remedy?

  51. [...] 4) Ultimate Beef & Liver Chili  - MommyPotamus [...]

  52. May says:

    Looks yummy :D I just bought some liver today for making danish liver mouse!
    Found a recipe at my mother in laws and suddendly i started craving liver soo bad.
    I really have to start serving more liver for my son, unfortunatly my hubby won’t touch it..

  53. Leah says:

    This was the perfect way to use up the way-too-many livers that I thawed to make your dirty rice recipe! The heat was perfect for my husband, but I had to add a little hot sauce ;)

  54. Noel Jensen says:

    I just made this recipe for the family tonight. (I followed it as closely as I follow anything.) I made it with beef liver and added three stalks of celery, a handful of cremini mushrooms. One comment was, “This was the best chili I have ever eaten!” I don’t usually gush like that, but I’d say that I don’t ever have to look for another chili recipe.

    • Heather says:

      Yayayayay! Thank you for this comment, Noel! Of course I’m always thrilled when people like my recipes, but nothing makes me happier than when a truly nutrient-dense dish like this one is a hit. You just made my night!

  55. [...] as a added benefit, the liver will give mama an anti-fatigue boost. [...]

  56. Ann says:

    Thank you Heather for the yummy recipe! We tried this tonight and the family agreed it was good for repeats.

  57. Chelsea Abendroth says:

    I made your liver chili from your book Nourished Baby! The first time I made it I didn’t tell that it was liver. My husband unknowingly said it was the best chili he ever had. He even requests it if I wait too long to make it. He went to the farmer’s market last week just to get the liver so I would make it!

    • Heather says:

      I love, love, LOVE this comment Chelsea! THANK YOU for stopping by to let me know how it turned out!

      • Chelsea Abendroth says:

        UPDATE: Still a family favorite! This has become my go to meal when my 21 month old daughter goes on a food strike. I can always count on her to gobble down 2 or 3 bowls even if she hasn’t eaten in a few days. Thank you Heather!

  58. [...] up is my ultimate beef and liver chili. Now, before you automatically skip on to the next one read [...]

  59. [...] Dinner: Chili served over sweet potatoes, Fish fingers and potato wedges, Pasta shells w/meat sauce, Shrimp curry and soaked garlic naan, leftovers, Soaked homemade pizza and fruit, leftovers [...]

  60. Sarah says:

    Do you think I could do this in the slow-cooker? Thanks!

    • Heather says:

      In my experience, ground beef doesn’t do all that well in a slow cooker unless it’s been browned first. You could give it a try, but I’m not sure what the cooking time would be. Sorry I can’t be more helpful!

  61. Going to try this tomorrow. I am hoping to be able to like it! I need some of that energy, and my midwife really wants me to eat liver… BLACH! My husband will eat liver if it is served with sauerkraut because it helps with the strong flavor of the liver (he LOVES sauerkraut).

  62. [...] and gravy (recipe coming!) w/scrambled eggs, thai style ground pork (recipe coming!) w/smoothies, chili and cornbread, salmon patties and potato wedges and Saturday/Sunday [...]

  63. [...] about her experience, I researched some chili/liver recipes.  I found this recipe and it looked promising and gets rave reviews.  I decided to use it as a guide to create my own [...]

  64. Daniela says:

    Heather, I have to tell you that my husband had 3 bowls of this chill after I made it yesterday for the first time! He loves it! He even asked if he could have some chill leftovers tonight for dinner! SUCCESS! Thank you for posting this recipe :)

  65. Squeaky says:

    I actually really liked liver as a kid, but haven’t had it in a gazillion years! I was at the bagel shop the other day and on a whim ordered the liver bagel! Boy, it was good. I came home and googled “liver chili” and found your site, which I am loving. I actually went and bought some chicken livers today (it grossed me out!!), and am defrosting some nice organic beef to try this out in the next few days. I would love to get my 2 year old eating organ meat, he has hypo-mineralization on his top teeth and they are in bad shape. I would like to save as many of them as I can, he still needs them for a few more years!

    • Squeaky says:

      Ok, I have been making my chili with liver for over a month now, at least 5 times. Everyone loves it. I was in a hurry to decide what to make for supper tonight and so I made chili my own pre liver way. No one touched it! The 6 year old cried that it was too spicey and ran away, the toddler that usually eats 2 bowls had a couple of bites, and my husband said “this cornbread is really good” the chicken livers add such a delicious richness that mellows out any spiceyness and generally totally rocks. Some “secret ingredient chili” with a poached egg for breakfast folks me up until after 2 pm. I hope you read this compliment and some naysayers are convinced to give it a try.

  66. Sarah says:

    Is it really 4 tbsp chilli powder?? I’m making one now and it’s very hot lol!

  67. […] Soup inspired: Ultimate Beef & Liver Chili from […]

  68. Brinly says:

    I made this tonight and most of my picky eaters ate it up! I added a can of black beans bc I was running low on beef. I also minced the liver and soaked w lemon for about 15 min, bc I didn’t have time to soak whole overnight. Ended up w a bit too much lemon in the end, but it still did the job. No comments about funny tastes or textures! Next time, I might sauté and purée some veggies like carrots or some kind of squash, just to cut the acidity of tomato and lemon. I’m a chili newbie, though, so this was a good recipe for me! Thanks!

  69. Nicole says:

    Going to try this recipe in my house this week! Have you ever done this chili with beans in addition to the ground beef and liver? I’m going to attempt it for some extra (extra!) protein while pregnant! Thanks for sharing!

  70. […] recipes for liver include: Sauteed Chicken Liver, Grilled Chicken Liver Skewers, Beef and Liver Chili  If liver isn’t your thing, look into Fermented Cod Liver Oil. It is also high in Vitamins A […]

  71. Katie says:

    Despite some otherwise great recipes I am really struggling to get more liver in my (and my family’s) diet. I’ve accepted that at least for now, we cannot eat it straight but minced up and ‘hidden’ in stuff. This is a great recipe to help us get there!

    Thank youuuuu!
    ~Katie

  72. […] 1. Ultimate Beef & Liver Chili […]

  73. Kelly says:

    Would this work just as well without soaking in lemon juice before?? Could I just puree the liver in the food processor with some onions? I am going to try this tonight because I took some livers out of the freezer and I have no idea what to do with them! Thanks for the recipe and I hope it turns out! My family does not like the strong taste of liver, but they will eat it.

    ~Kelly

    • Heather says:

      You can, but the lemon juice helps mellow the flavor of the liver :)

    • Squeaky says:

      I have been making this for a year now, I don’t even bother soaking the liver anymore. Chicken liver is so mild anyhow, and I can never remember to do everything. Buy a lemon, soak beans, cook beans, soak liver, defrost meat….. its too much for my little brain!

  74. Nicole says:

    I just made this and followed the directions exactly, except that I added two cans of kidney beans and used beef liver. I pureed it in the food processor into sort of a, um, sludge, and then sauteed it with the onions and garlic. I was nervous about the smell and texture, but once everything else was in there it seemed perfectly normal. My 13 month old could not eat it fast enough! And once I convinced my 5 year old to take a bite, he was excited to eat a bowl. I’m so psyched that this was a hit! Thanks!

  75. […] tried several recipes that “hide” liver in other foods- chili, meatloaf, etc., but it just wasn’t hidden well enough for my liking…! (I have friends […]

  76. afracooking says:

    Great post – and very covincing argument :-) who could disagree with a rat :-) But joking aside this really is one of the most original chili recipes I have seen for a long time!

  77. Joel A. says:

    I need to try this recipe. Looks delicious. I’m a liver fan.

  78. I like to sautee big batches of ground meat with onions, garlic and spices and freeze into portions. Yesterday I pureed some chicken livers and added to the ground meat as I sauteed it. I have been feeling tired and read about adding liver to the menu. I love liver but my family doesn’t. So I thought of adding it to their favorite meat and letting them reap the benefits without knowing of it at all.

    This morning I made an egg casserole (just beaten eggs and whatever toppings we like and bake in the oven for 15 minutes or so) and added the cooked ground meat/ liver and cheese. It was gobbled down and nobody noticed anything. I labeled my containers Power meat ragu, so I know they have the powerful ingredient in them. :)

  79. […] For great liver recipes: Grilled Liver Skewers with Butter Sauce Luby’s Liver and Onions Ultimate Beef and Liver Chili […]

  80. Pamela says:

    I have tried this recipe and it is delicious. My partner and daughter couldn’t tell there was liver in there. I’ve also tried it with beef heart and it delicious as well. I have a question about the beans. Is there a reason the beans are not cooked together with the chili?

  81. […] Grilled Liver Skewers with Butter Sauce Luby’s Liver and Onions Ultimate Beef and Liver Chili […]

  82. Gia Lyons says:

    So excited to try this recipe out as my lovely daughter did not inherit my family’s gusto for eating, so each bite needs to count. While I think the recipe itself is good, my disappointment was that it was too spicy for my little one. I started with an almost empty jar of chili powder and had to purchase a new jar to make the the 4T needed for the recipe. I will admit that I have never had great success with spice mixture in chili recipes. When I make chili I usually purchase the “kits” from the grocery store and they have always done right by me. They also come with a separate package of cayenne to add as much heat as preferred. When it comes to baby, I add none, and add heat to my own bowl.

    Can you recommend a chili powder with little or no heat?

    • Heather says:

      Hi Gia, I’m sorry it was too spicy for your little one! Depending on seasonal factors the same type of chili pepper can vary in the amount of “heat” it produces, so perhaps your batch was a bit more spicy than average. I’m not aware of a milder pepper that is commonly available, but you might try cutting the chili powder in half next time and adding more to taste.

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