Superfood Chili with Liver
I almost dropped the word “liver” from the title of this post because I can’t imagine anyone wanting to make anything with liver, but trust me here…this recipe is SO good!
Ounce for ounce, liver is the most nutritionally dense foods on the planet (and also easily my least favorite food on the planet). Liver is full of protein, vitamin A, B12, B6, biotin, iron, folate, zinc, and so much more. It really is a superfood, surpassing fruits and vegetables when it comes to nutritional content, which is why I’ve been experimenting with it. But it’s gross. The flavor, the smell…I have to hold my nose like the 7-year-old version of myself, forcefully choking it down while trying not to gag (I realize I’m not setting this recipe up very well lol). I wanted to create a recipe I could hide it in, not only for the kids, but obviously for myself, and I’ve finally succeeded!
I whipped up some chili the other night and the taste, texture, and aroma of liver was undetectable (to the kids at least). Maybe it’s because I added a ton of garlic, onion, and spices, but the kids had zero idea I did anything to the recipe, except make it better (according to Brody, my 10 year old son, who raved that it was the best chili I’ve ever made)! Although I could still taste the slightest hint of liver, it was more than bearable and very delicious! A little liver goes a long way (only 3-4 ounces per week is recommended for adults), so adding it to a chili is perfect for getting all the benefits.
The vegetables I use in this recipe and others are always organic and the beef I use is grass fed/finished because it’s so much better for our bodies, but I know these may not be accessible/affordable for everyone and I get that. Do the best you can with what you have and make small changes as you go.
Superfood Chili with Liver
Yield: A lot! I make this for my family of 5 and it lasts us a few meals. Feel free to half the recipe if needed.
Ingredients: (I use whatever veggies I have on hand when I want to make a chili. Sometimes I add carrots, sometimes I don’t. Sometimes I add beans if I have some on hand, other times I don’t. This list of ingredients below is based on what I typically do, but feel free to modify and mess around with the ingredients to suite your preferences. Just don’t ditch the liver! ;))
1 lb ground beef
1 lb ground beef chorizo (I got this and the liver at the Visalia Farmers Market from Springville Beef)
3/4 lb liver, pureed in a food processor
4 bell peppers, largely diced
1 stalk celery, diced
6 cloves garlic, minced
2 cups bone broth or beef stock (you can use less or more of this depending on how soupy you want your chili)
1 16 oz can black beans, drained and rinsed
1 16 oz can kidney beans, drained and rinsed
1 16 oz can fire roasted tomatoes, drained and rinsed
1 8 oz can green chili’s (I like medium heat)
1 Tbsp cilantro, minced
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp cumin
1 bay leaf
Cayenne pepper, to taste
Sea salt, to taste
Sour cream, to taste
Cheddar cheese, shredded, to taste
Avocado, diced, to taste
Tomatoes, diced, to taste
Jalapeño, diced, to taste
Cilantro, diced, to taste
- In a large pot or dutch oven, add the ground meat and brown. I like to season the meat right at this stage with salt and pepper to build the flavors. Once browned, use a slotted spoon to remove the meat from the pot leaving the rendered fat in the pot (feel free to remove some of the fat if there is a lot). Set beef aside in a bowl.
- Add your veggies to the pot and cook in the beef fat until softened, but not over cooked, about 10 minutes.
- Add meat back to the pot along with the bone broth and bring to a boil, then turn heat down allowing the chili to simmer.
- Add pureed liver, beans, canned tomatoes, green chilis, fresh minced cilantro, all spices aforementioned, salt and pepper. Allow to simmer for 30 minutes.
- Taste chili and adjust seasonings.
- Garnish with sour cream, cheddar cheese, avocado, tomatoes, jalapeño, and cilantro.