By: Noel Jensen
Servings: 8 servings
2 TBS coconut oil, bacon fat or tallow
1 pound liver (I’ve used different types but grass fed beef is fine)
1 large onion, peeled and chopped
2 pounds lean grass fed ground beef
3 stalks of celery, chopped
1 cup cremini mushrooms, sliced
4-6 cloves garlic, minced
2 large sweet potatoes, peeled and diced
25 oz. peeled and diced tomatoes
2 cups beef broth
1 TBS healthy sea salt
2 TBS chili powder
1 TBS curry powder
1 tsp cumin
1 tsp coriander
2 tsp pepper
1/2 tsp oregano
1/2 tsp allspice
Instructions: Directions for the night before:
4 – 10 hours before
Chop liver into bit-sized pieces
Place livers in a medium bowl and cover with water
Add Juice of 2 lemons to the wate, cover and place in fridge
90 minutes before eating
Warm the oil over medium heat.
Add onions and liver.
When the onions are soft and liver is done, remove the liver and food-process it until it resembles a coarse, chunky paste.
Add ground beef, garlic, celery, and liver. Saute beef until brown.
Put in large pot with the broth and salt.
Leave some of the drippings in the frying pan, add the spices. Fry lightly and then add the tomatoes. Stir together and add to meat mixture.
Bring chili to a boil, then reduce heat and simmer for at least an hour.
30-45 minutest before eating, add the celery, sweet potatoes and mushrooms.
Notes: People are very surprised to find out that this dish has liver in it. It really adds a nutritious “punch.”