Tasty Beef Chili With Liver Recipe 465

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TASTY BEEF CHILI WITH LIVER RECIPE - (4.6/5)



Tasty Beef Chili with Liver Recipe - (4.6/5) image

Provided by [email protected]

Number Of Ingredients 17

1 1/2 lb ground beef
1 cup beef or chicken stock (I used homemade bone broth)
28 oz canned diced tomatoes or 10-12 whole tomatoes, diced (I used canned)
1/4 cup tomato paste
1/4 cup red wine (optional) (I did not use)
1 tablespoon red palm oil or ghee (I used Palm oil)
2 large green peppers, seeded and chopped
1 large onion, chopped
3 cloves garlic, mashed
3 tablespoons desiccated liver powder (I used beef liver as explained above)
2-3 tablespoons chili powder (depending on how spicy you like it)
1 tablespoon cumin
1 tablespoon oregano
1/2 tablespoon paprika
1 tsp cinnamon
1/4 tsp cayenne pepper (optional for extra heat) (I did not use this)
Unrefined salt and pepper to taste

Steps:

  • Melt oil in large pot over medium heat. Add onions and peppers and saute for 3-4 minutes or until onions begin to turn translucent. Add mashed garlic and beef (and puréed liver), and cook until meat is browned, crumbled and done all the way through. Add desiccated liver (if using) and spices, tossing to combine evenly. Pour in stock, tomatoes, tomato paste and wine if using. Simmer for about one hour. Can be served with diced green onions, cilantro or avocado for garnish as desired. Enjoy!

ULTIMATE BEEF & LIVER CHILI RECIPE - (4.1/5)



Ultimate Beef & Liver Chili Recipe - (4.1/5) image

Provided by [email protected]

Number Of Ingredients 17

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.

Steps:

  • 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!

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