Last night, I finally tried a recipe that’s been in my head for awhile. I’ve been looking for more ways to use liver other than just liver and onions, which gets a bit old. This is a great one for non-liver eaters as the other ingredients nearly cover all of the liver flavor. First, make sure you’re using grassfed liver. Grassfed liver is a highly nutritious food. Grainfed liver is loaded up with all of the toxins that grainfed cows are exposed to. An alternative to grassfed liver is calf’s liver, which is typically lower in (or void of) toxins and hasn’t been fed antiobiotics and hormones yet. I believe calves are raised on grass until a certain age. And with that, here’s the recipe, in all its simplicity.

Liver Chili
2 tbsp oil of your choosing
1 lb grassfed beef liver
1 lb grassfed ground beef
1 medium onion, chopped
2 green peppers, chopped
6 cloves garlic, chopped
2 cans diced tomatoes
1 can El Pato
3 tbsp chili powder
1.5 tbsp cumin
1 tbsp cocoa
1 tbsp oregano

In a large pot, cook the liver in the oil, then remove to a plate for cutting. Add onion, green pepper, and ground beef to pot. While the ground beef browns, cut the liver into bite-sized pieces and add to ground beef. Add all remaining ingredients and stir thoroughly. Bring to a simmer, then reduce heat. Eat when you’re hungry.

I also added a can of black beans and a can of corn to help my wife get over the fact that there was liver in it. She’s never had it before, so I was trying to ease her in.

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Tags: chili, liver, nightshades, organ meats, Recipes and Cooking