I’m not sure if I just need a crazy amount of Iron, but I have been loving red meat lately. Not that I didn’t used to – no, I’ve always adored a good steak. But I’ve haven’t really wanted any other kind of meat for the last few weeks. Chicken – eh. Salmon – not so much. Chili – YES PLEASE!
Speaking of red meat, Applegate makes Organic, grassfed beef Hot Dogs that have been the highlight of my lunches. Of course, THEY say (whoever that higher power is), to cook lunchmeats until steaming. So, I’ve been frying up cut pieces of the Applegate hot dogs and putting them in salads. We’ve had Chili Dogs twice for dinner. What can I say…I love beef!
The Chili was quite a feat for me, actually. It was a new recipe, using Beef Liver mixed in with the ground beef. It turned out fantastically! I was slightly skeptical if I would like the taste, but was determined to eat Liver because of the health benefits (not to mention that the B Vitamins in Liver is supposedly wondrous for Migraines).
I found the recipe over at WildnessandWonder.com – the main thing I did differently was to add a bit of Newman’s organic marinara in order to make a bigger batch, and fiddled around with the ratios. Oh, and I didn’t use any fresh herbs.
Paleo Liver Chili
- 1-2 lbs. Grassfed Ground Beef
- .5 – 1 lb. Grassfed Beef Liver (If not a fan of liver, use less)
- 1 Large Yellow Onion, chopped
- 5 Cloves Minced Garlic
- 2 Stalks Celery, chopped
- 2 Bell Peppers, chopped (the color you prefer)
- 2-3 Jalapeño Peppers, chopped finely
- 2 Cans Diced Tomatoes
- Tomato Paste (I used Trader Joe’s paste in a tube, but a small can will do)
- 1/2 Can Newman’s Organic Marinara of Choice (I used Sockarooni)
- 2 Tbsp. Coconut Aminos
- Cumin to your Taste (I love Cumin)
- Chili Powder to your Taste (also love)
- 1 Tbsp. Cinnamon
- 4 bay leaves (if you have any)
- Cayenne//Hot Sauce (if you like things picante)
- Coconut Oil
Brown the ground beef, adding a spoonful or two of coconut oil if needed (if your beef is lean). While the ground beef is browning, run your beef liver in a food processor. This is the trick to blending the liver in seamlessly, so if you want it incognito, whirl it into a pudding consistency. Add the liver to the browning ground beef, putting in spices as desired. If it’s a liver slurry, it’ll just cook right in and be indistinguishable. While your meat is cooking, heat a few more tablespoons of coconut oil to medium heat in another pan and add the onion, peppers, and celery, and let these veggies cook until the onion starts to become slightly translucent. Add the garlic and sauté until all the vegetables are tender but not mushy.
In a big pot, add all the tomato products, cooking on low heat. Add the cumin, cinnamon, and chili powder, as well as a few tablespoons of chopped oregano if using.
Add the meat as it browns to the big pot (it took me numerous rounds with the pan in order to brown everything). Add bay leaves if using, and a tablespoon or so of coconut aminos and tomato paste to the large pot, as well. Stir thoroughly, bring to a simmer, cover and let cook on low heat for 30 minutes. Taste the chili and add aminos, salt, pepper, and spice (cayenne etc.) of your choice as desired. I often find myself adding lots of additional cumin and chili powder at this point.
The recipe is really going to be customized to fit what you like, but I guarantee you won’t taste the Liver, and you’ll get all those delightful B Vitamins!