Beeflamb Chili Recipes

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BEEF/LAMB CHILI



Beef/Lamb Chili image

Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 3h

Yield 1 gallon

Number Of Ingredients 16

2 lbs stir-fry beef
1 lb stew meat beef
1 lb ground pork
2 lbs lamb liver (but beef would work too)
5 lbs leftover hamburger patties
2 -3 large onions, peeled and chopped
50 garlic cloves, minced
1 tablespoon oil
8 large tomatoes, peeled and chopped or 30 ounces peeled diced tomatoes
1 quart pork broth or 1 quart water
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons black pepper
1 teaspoon oregano
1 tablespoon sea salt
2 lemons

Steps:

  • Instructions for the night before:.
  • Trim 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 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!

Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6

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