Ultimate Beef & Liver Chili

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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.

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
• 1/2 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.

Preparation

Step 1

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.
Enjoy!