Beef and Liver Chili

I know what you're thinking, "Ew, liver, why would I want to eat that?!"  

Well let me tell you why eating liver will do your body a big-time favor...

- It supplies the body with over three times the daily needed value of vitamin B12 which is an essential nutrient that supports the production of red blood cells

- It prevents anemia because of its high iron content

- It's very high in protein

- It keeps your thyroid healthy and balanced

- It promotes good eye sight because it's filled with vitamin A in the form of retinol, alpha and beta-carotene including lycopen.

- It keeps your teeth, gums, and bones healthy

- And it carries about 140 percent of your daily folate

I actually really enjoy eating liver (especially deer), but for those of you that cringe of the thought, just disguise it in this extremely healthy chili.  My husband who doesn't care for the taste of liver, had no clue it was in this dish.  Just add your favorite chili toppings, and know that your body is thanking you for this one.

INGREDIENTS:

- 2 pounds organic grass-fed ground beef

- 1 pound organic liver (I use chicken, but beef should work too)

- 2 large onions, peeled and chopped

- 5 cloves garlic, minced

- 1 tablespoon extra virgin coconut oil

- 8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes (Lucini brand tomatoes comes in glass jars instead of BPA-lined cans)

- 1 to 2 cups broth (homemade is best, but this brand is good too)

- 4 tablespoons chili powder

- 1 tablespoon cumin

- 1 teaspoon coriander

- 2 teaspoons pepper

- 1/2 teaspoon oregano

- 1/2 teaspoon allspice

- 1 tablespoon sea salt (plus more to taste)

- buttermilk, plain yogurt, kefir, or water + the juice of two lemons to soak livers in

DIRECTIONS:

Instructions for several hours before cooking (or night before):

1. Trim chicken livers (To do this remove any white, stringy portions with a knife)

2. Place livers in a medium bowl and cover with buttermilk, plain yogurt, kefir, or just cover the livers with filtered water and squeeze in the juice of 2 lemons.  Stir gently to coat the livers.

3. Place in refrigerator.

(These steps are optional, but will greatly neutralize any strong flavors of the liver)

To make the chili:

1. Remove livers from refrigerator, and drain.  Gently pat the livers with a paper towel, or dish towel to remove buttermilk, etc.

3. Mince livers at small as you can with a knife.

2. Warm coconut oil over medium heat in large soup pot.

3. Add onions, garlic, and minced livers and saute.  When the onions are soft (about 10 minutes) add ground beef and saute until brown.

4. Once beef is browned, drain excess fat (optional)

5. Add the tomatoes and spices.  

6. Add enough broth to fully submerge the meat.

7. Bring chili to a boil, then reduce heat to low and simmer for an hour.

8. Serve warm with your favorite toppings (raw cheese, sour cream, avocados, olives, etc.)

Enjoy!

Approximately 4-6 servings

(Adapted recipe from here)