Love-Your-Body Chili

2013 has been an adventurous year! It’s the year I began blogging. It’s the year I learned how to ferment food, began growing my own food, and making my own ice cream! And it’s the year liver became a regular part of my diet.

For most omnivores, whether gluten-free, Paleo, Primal, or eating a traditional foods diet, liver is often an intimidating food. But trust me—it’s an amazing source of nutrients it should definitely be a part of our diet.

Liver is tremendously nutrient-dense!
* Excellent source of Vitamin A
* Complete source of B vitamins, excellent source of folic acid
* Rich in iron
* Contains trace elements: copper, zinc, and chromium

Somehow when I presented my case for liver to my husband, he still declined the liver I tried to feed him—go figure! So I had to find a way to “hide” this superfood and (dare I hope) make him ask for it!

After scouring the web for liver based recipes, I found one I liked (http://bit.ly/18MCoiR) and played around with it. It took me about 4 times to achieve ultimate success! The result was delicious! My husband and 3-year-old LOVE it! I have also served it to people who want to try liver, but INSIST they can’t stand it (of course, I don’t actually tell them they’ve eaten it until after the bowl has been licked clean).

I hope this recipe helps make liver part of your balanced diet and healthy lifestyle. Enjoy!

chili copy

Love Your Body Chili

(Inspired by Mommypotamus’ “Ultimate Beef Chili”)

You’ll Need:

Part 1-Liver mixture

  • Juice from 2 lemons (or a ¼ cup raw apple cider vinegar)
  • ¾ lb. of pastured chicken liver (if you don’t have access to pastured, opt for organic)
  • 2 T lard, tallow, or coconut oil
  • 2 large onions, diced into medium pieces
  • 7 medium garlic cloves, minced
  • 2-3 tablespoons grass-fed butter
  • 2 tsp coriander
  • 1 T. cumin
  • 1 t.oregano
  • ¾ t. unrefined sea salt (source)
  • 1/2 t. cinnamon

Part 2

Hardware (from affiliate partner Amazon)

Sauté pan
Cast iron Dutch oven
Straight edge metal spatula

Directions:

The day before you cook:

  • Soak the liver in the lemon juice. I like soaking 24 hours, but as little as 5-6 hours still softens the liver flavor (NOTE: If you use apple cider vinegar, a couple of hours works great, but I prefer the taste of the lemon soaked liver).
  • Create the spice mixes for step 1 and 2. It will make the process much smoother

Day 2:

  • Add 1-2 tablespoons of your preferred cooking fat to a warm Dutch oven (LOW heat).
  • Add 2 tablespoons of your preferred cooking fat to a large sauté pan on medium-high. Once hot, add the liver. Use the flat edge of the spatula to chop and stir. You will be chopping and “mashing” the liver into a paste-like consistency.
  • After 2 minutes or so, add the onions and garlic. Continue stirring and chopping.
  • Once the liver is mashed, add the spices and butter.
  • Mix well and taste. Adjust seasoning if necessary. Set aside.
  • Kick the heat on the Dutch oven up to medium and add the pastured ground beef and pork.
  • Stir for 3-4 minutes (the meat shouldn’t be cooked all the way yet) and add the liver mixture to the Dutch oven.
  • Cook meat mixture for 3-5 more minutes (should be cooked, but mostly cooked is acceptable)
  • Add the Part 2 spice mixture and tomatoes and stir well.
  • Add enough broth so the chili is just covered with liquid (about 1 ½ c.)
  • Turn the heat up to med-high, until the chili boils.
  • Cover, reduce heat to simmer, and set the timer for 45 minutes.
  • When the timer goes off, add ½ c of organic raisins to the chili.
  •  Simmer for an additional 15 minutes.

Top with a dollop of kefir or yogurt and chopped cilantro. Serve over organic rice, or with a hassleback potato or mashed cauliflower.

Enjoy! I know my 3 year-old did!

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Disclaimer: Links provided are from affiliate partners. If you purchase through the link on my page, I earn a small commission at no extra cost to you. I only support and promote products I own. The small amount earned goes to support the operation of the blog and recipe testing.

 

16 comments on “Love-Your-Body Chili”

  1. Rachel

    When do you add the Part 1 spices? When cooking the liver?

    • elizabeth

      Yes, after 3 minutes or so of cooking liver/onion/garlic.
      Thanks for the question! I’ll amend the recipe to reflect that tonight! :-)

  2. V

    Just a thought to put cut tomatoes on the ingredient list.

  3. ticamom

    I hope this tastes just as good with beef liver! (I don’t have any chicken liver so I’m going to attempt it with the beef) Wish me luck! I’m really trying to find ways to incorporate organ meats into our regular rotation, which is extra difficult with a 2.5 yr old (which I know you understand) :) Hoping this’ll do it! Thanks!

    • elizabeth

      I would add significantly less –1/2 lb and definitely soak or 24 hours! Add extra salt/butter and taste the liver mixture–adjust until it tastes delicious, before adding to the chili.

      • ticamom

        Would you soak for 24 hours even if using apple cider vinegar?

      • ticamom

        It was DELICIOUS!!!! And with almost 1 whole pound of beef liver! I had a pkg that was .9lb and I didn’t want to waste it so I just threw it all in and my 2.5yr old gobbled it up! 2 bowls! I did leave it marinating for 24 hrs in apple cider vinegar, don’t know if that had anything to do with it. Thank you so much! You’ve made me feel like a proud mama :)

  4. Ticamom

    Would you soak for 24 hours even if using apple cider vinegar?

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