As I mentioned in the tomato sauce post, we are trying to use as many tomatoes as we can. None will go to waste. We have made a number of batches of red sauce and have put pounds of tomatoes into the freezer for future use. And, of course, we eat them daily. Does a tomato a day keep the doctor away? I sure hope so!
Here is another very delicious recipe that I have made to help get through some of the tomatoes. It contains (and hides well) grass-fed beef liver, so it is an awesome way to get some organ meat in. Liver from well-raised animals (pastured, grass-fed, etc.) is an extremely rich source of B vitamins, vitamin A, and iron. With all the other yummy ingredients, you can’t even tell that you’re being so healthy!
Here goes - Beanless Beef Liver Chili
- 1/4 lb Ground grass-fed beef liver
- 2 lbs Ground grass-fed beef
- 1 Onion, chopped
- 1 Green pepper, chopped
- 2 Garlic cloves, chopped
- 2 1/2 lb Tomatoes, diced
- Olive Oil
- 1 Cayenne pepper, chopped well
- 2 Tbl Chili powder
- 1 Tbl Cumin
- 1 tsp Cacao powder
- 1 tsp Dry oregano
- 1 tsp Paprika
- 2 tsp Salt or to taste
- 1 tsp Pepper or to taste
- Heat olive oil in large pot over medium heat and cook the onions and peppers for about two minutes. Add the garlic. Cook for another minute.
- Add the ground beef and ground liver. Cook thoroughly.
- Add the tomatoes, cayenne pepper and all the spices. Stir to mix.
- Cook at a simmer for a few hours (or really however long you can wait until eating it!).
- Stir throughout the simmering process.
- I taste test every now and then and add spices if needed. Enjoy!
This makes a large batch so freeze some for a future meal or eat as leftovers and lunches throughout the following week.comments powered by Disqus