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4.8 from 10 votes

Ultimate Beef & Liver Chili

Author Mommypotamus

Ingredients

  • 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 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

Instructions

  • 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.
    • Enjoy!

    Notes

    * 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.