Classic chili gets an iron boost with the addition of liver cooked right in with the traditional ground beef, tomatoes and spices. This big batch makes meals for a couple of days or to have on hand in the freezer. Serve the chili topped with shredded cheese, sour cream and fresh cilantro and with corn bread or tortilla chips alongside.
Ground Beef and Liver Chili
- Prep Time: 1 hour 20 minutes (includes standing time)
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: Serves 8 1x
Ingredients
1 lb (500 g) Beef or Veal Liver
1 cup (250 mL) milk
4 slices bacon, chopped
1 lb (500 g) Lean Ground Beef
1 onion, diced
2 cloves garlic, minced
1 sweet green pepper, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tbsp (30 mL) chili powder
1 tsp (5 mL) EACH pepper, ground cumin and sweet smoked paprika
½ tsp (2 mL) salt
1 bay leaf
2 cans (EACH 28 oz/796 mL) diced tomatoes
1 can (5½ oz/156 mL) tomato paste
1 can (4 oz/113 mL) chopped green chilies
1 cup (250 mL) no-salt-added beef broth
2 tbsp (30 mL) Worcestershire sauce
Instructions
1. Place liver in a shallow dish; pour in milk. Cover and refrigerate for 1 hour.
2. Drain liver, discarding milk. Pat liver dry with paper towel. Place in food processor and either pulse until coarsely chopped or purée until smooth as desired.
3. Add bacon to Dutch oven or large pot. Cook over medium-high heat, stirring, for about 3 minutes or until sizzling. Add liver and ground beef; cook, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked. Scrape into a colander and drain off excess liquid; return beef mixture to pot.
4. Return pot to medium-high heat. Add onion, garlic, green pepper, carrot and celery to pot; cook, stirring often, for about 8 minutes, until onion is softened. Add chili powder, cumin, salt, pepper, paprika and bay leaf; cook, stirring, for 1 minute. Add tomatoes, tomato paste, chilies, broth, and Worcestershire sauce. Stir well. Bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, for about 1 hour or until thickened and flavours are blended.
5. Discard bay leaf and ladle chili into bowls.
Notes
• Soaking the liver in milk helps to smooth out the flavour of the liver.
• This chili is a great make ahead. Cool and refrigerate in airtight containers for up to 3 days or freeze for longer storage. Let cool, pack in airtight containers and freeze for up to 6 months. Thaw in refrigerator overnight or defrost in the microwave, if necessary, then reheat in saucepan over medium heat until hot or in individual portions in the microwave.
