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!
Love Your Body Chili
(Inspired by Mommypotamus’ “Ultimate Beef Chili”)
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
- 1-2 tablespoons pastured lard, tallow, or coconut oil
- 1 ½ t. cumin
- 1½ t. coriander
- ½ t. salt
- ½ t. pepper
- 4 tablespoons chili powder
- 1 lb of grass-fed ground beef
- 1 lb sugar-free pastured ground pork breakfast sausage (if your only option is unseasoned ground pork, use my spice mix)
- Homemade broth (beef is great, but chicken or turkey will work)
- 8 large tomatoes (large dice sized pieces)
- ½ c. organic raisins (optional)
Hardware (from affiliate partner Amazon)
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
- 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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