Beanless Beef Liver Chili

Beanless Beef Liver Chili

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!

Fresh tomatoes Fresh oregano

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

To make:

  1. 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.
  2. Add the ground beef and ground liver. Cook thoroughly.
  3. Add the tomatoes, cayenne pepper and all the spices. Stir to mix.
  4. Cook at a simmer for a few hours (or really however long you can wait until eating it!).
  5. Stir throughout the simmering process.
  6. 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.

Fresh peppers Bowl of beanless beef liver chili made from fresh ingredients
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