Superfood Chili Recipe (2024)

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Superfood Chili Recipe (1)

Ounce for ounce, liver Is the most nutrient-densefood we know of. And yet, it’s the one word when spoken that causes every child (and husband) to cringe. In fact, we started taking these grass-fed organ meatcomplex supplements to help us get enough vital organ meats into our daily diet.

But every now and then, when throwing liver recipes at the wall to see what sticks (metaphorically), you hit on a recipe that not only everyone will eat, but actually enjoy as well.

Beef chili was a staple of my childhood, but the canned stuff I grew up on is just mystery meat in a can of preservatives. So while experimenting with all the various ways to mask the undesirable liver flavor, I found a beef chili recipe that actually satisfies those hearty meal cravings and reminds me of some favorite childhood memories (only much healthier).

Liver is chock full of – hang on, I am not going to quote stats today . . . how about a story instead?

Alrighty then, weird science story it is! Back in the 1950’s Dr. Benjamin K. Ershoff selected three groups of rats for a feeding experiment. The first group was fed a basic diet fortified with 11 vitamins. Group 2 received the same ration along with b-complex vitamins. Group 3 also ate the same diet, but instead of b-vitamins they were supplemented with powdered liver.

After several weeks, the animals were placed one by one into a drum of cold water from which they could not climb out. They literally were forced to sink or swim. Rats in the first group swam for an average 13.3 minutes before giving up. The second group, which had the added fortifications of B vitamins, swam for an average of 13.4 minutes. Of the last group of rats, the ones receiving liver, three swam for 63, 83 and 87 minutes. The other nine rats in this group were still swimming vigorously at the end of two hours when the test was terminated. Something in the liver had prevented them from becoming exhausted. To this day scientists have not been able to pin a label on this anti-fatigue factor.
The Liver Files

Setting Aside 1950’s Ethics . . .

I don’t know a mama who couldn’t use an anti-fatigue boost. Unfortunately, most people (including me) don’t enjoy the taste of liver. Fortunately for us, there IS a way to get your family to eat liver and like it!

Just last night I whipped up a batch of this beef and liver chili to photograph for today’s post and – even though he knows there ALWAYS is – My husband asked if there was liver in the chili. Yep, really. And oh, I forgot to mention that it’s actually good, too!

Ultimate Beef & Liver Chili

Servings 6

Calories 786kcal

Author Mommypotamus

Ingredients

  • 2 lbs grass-fed ground beef
  • ½ – 1 lbs chicken livers
  • 2-3 large onions (peeled and chopped)
  • 5 cloves garlic (minced)
  • 1 tbsp coconut oil (or sub tallow)
  • 8 large tomatoes peeled and chopped or 25 oz. peeled diced tomatoes
  • 1 cup bone broth or water
  • 4 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp dried coriander
  • 2 tsp pepper
  • ½ tsp dried oregano
  • 1 tbsp sea salt (you'll probably want to add more, but if you happen to use stewed tomatoes or broth that has salt added this is a good place to start)
  • 2 lemons (or 1/3 cup apple cider vinegar)
  • cups dried black beans (optional)

Instructions

  • Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife)

  • Place livers in a medium bowl and cover with water

  • Squeeze in the juice of 2 lemons or 1/4 cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver

  • Place beans in a bowl and cover liberally with water – they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight.

The next day:

    To make the beans:

    • Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender.

    To make the chili:

    • Warm oil/tallow over medium heat.

    • Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.

    • Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.

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

    • Enjoy!

    Notes

    * Beef liver can be substituted but it will need to be finely minced before it is sauteed with the onions/garlic. Also, I recommend using no more than 1/2 pound as beef liver has a very strong taste.

    Nutrition

    Calories: 786kcal | Carbohydrates: 49g | Protein: 59g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 499mg | Sodium: 1590mg | Potassium: 2052mg | Fiber: 13g | Sugar: 8g | Vitamin A: 15522IU | Vitamin C: 68mg | Calcium: 170mg | Iron: 18mg

    Bon appetit, ya’ll!

    Superfood Chili Recipe (3)

    Do you love this recipe?

    Then you’ll also probably like these recipes for Chicken Liver Pâté with Bacon and Bayou Dirty Rice.

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    Superfood Chili Recipe (7)

    About HEATHER

    Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.

    Superfood Chili Recipe (2024)

    FAQs

    What is the secret to really good chili? ›

    Only Add Flavorful Liquids

    Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

    What secret ingredient will deepen the flavor of your chili? ›

    Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

    What is the most important spice in chili? ›

    Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

    What adds the most flavor to chili? ›

    If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

    What not to put in chili? ›

    Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

    Why do you put vinegar in chili? ›

    With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

    What is the magic ingredient for chili? ›

    A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long.

    What is the best liquid for chili? ›

    Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

    Does chili need tomato paste? ›

    Tomato paste may come in a small can (or tube), but it packs a powerful punch and is an essential flavor building block for dishes like chili and beef stew.

    What does paprika do for chili? ›

    Think of paprika as the gentler, sweeter cousin of hot chili peppers. It enlivens your favorite dishes with fruity notes and a toasty red color without ever taking over the show.

    Is ground cumin good in chili? ›

    Cumin is the distinctive aroma and a prominent part of the taste we associate with chili. I like to use from 1 teaspoon to 1 1/2 teaspoon of ground cumin per pound of meat. If I have it on hand, I love to use whole cumin seeds. I'll roast them in a cast iron skillet until they become aromatic.

    Do you drain beans for chili? ›

    Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

    How can I make my chili tastier? ›

    Here are some of the most common (and most effective) flavor boosters to add to your chili recipe.
    1. Booze (Beer, Wine, or Liquor) ...
    2. Liquid Smoke. ...
    3. Brine or Vinegar. ...
    4. Soy Sauce. ...
    5. Fish Sauce. ...
    6. Worcestershire Sauce. ...
    7. Coffee or Espresso Powder. ...
    8. Chocolate.
    Aug 23, 2021

    How much cumin should I put in my chili? ›

    1 to 2 tablespoons chili powder: Use regular or chipotle chili powder for warm heat and gentle spice. 1 to 2 teaspoons ground cumin: This will bring smoky undertones to the chili.

    When to add onions to chili? ›

    To make the chili:

    Heat oil in a dutch oven set on stovetop to medium-high heat. Stir in the onions, garlic and celery cover and cook for about 5 minutes, until soft and translucent. Sprinkle in the spice mix, stir and cook for an additional two minutes. Reduce the temperature to medium.

    What makes the best chili meat? ›

    The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

    How does Martha Stewart make chili? ›

    Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.

    References

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