Beef Plus – Chili for a Crowd

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Chili for a crowd with beef and even organ meats – Shhh – no one has to know!

With the cold weather upon us, it is time for some warm and comforting chili! Since I am new to meat eating, I am quite adventuresome in trying new and different meats and enjoying them.

So, when it came to a chili recipe, not only did it need to be chili for a crowd, but I thought, why just stop with plain ground beef chili? Why not make it a powerhouse of nutritionally dense food by adding organ meats? Our family enjoys liver and onions. And, when we butchered our first steer, we made heart kabobs from the Nourishing Traditions Cookbook by Sally Fallon – they were absolutely delicious!

I have been trying to incorporate more organ meats into our diet because they are so good for you. Organ meats from grassfed animals are one of the most nutrient-dense foods available! They are packed with vitamins, minerals, amino acids, and other nutrients. According to Prevention Magazine’s Nutrition Advisor, beef liver is at the top of the list of foods that are highest in vitamin A, riboflavin, vitamins B-6 and B-12.

For me, a chili recipe had to be a chili for a crowd recipe! With 6 out of the 9 people at home being boys with healthy appetites, it was an absolute necessity! Plus, I love dishes that make enough for a couple of meals! So, while the following recipe is sized for a large family or crowd, it can be easily decreased to make a smaller quantity. I have given the smaller amounts, to serve 8 – 10)  for each ingredient in parentheses. Don’t be afraid to make the larger amount, even if your family cannot eat it all at once, it freezes well and you have a ready made meal!

The following recipe contains links to products available from my affiliate partners, sources I trust and use myself.

Beef “Plus” Chili for a Crowd

Serves 8 – 10

Ingredients:

  •  2lbs grassfed gound beef (where to buy)
  • 1 lb heart or kidney – or use both! (where to buy)
  • 1 lb liver (where to buy)
  • 4 cups  white beans (where to buy)
  • 2  large onions, chopped
  •  4 cloves garlic, minced
  • 2 Tbsp olive oil 
  •  1 – 25oz can chopped tomatoes – homegrown are best
  •  1 – 2 cups bone broth or water
  • 4 Tbsp chili powder*
  • 1 Tbsp cumin*
  • 1/2 tsp basil*
  • 1 Tbsp sea salt*
  • kefir or lemon juice

Serves 20

Ingredients:

  • 4 lbs grassfed gound beef (where to buy)
  • 2 lbs  heart or kidney – or use both! (where to buy)
  • 2 lbs  liver (where to buy)
  • 12 cups white beans (where to buy)
  • 8 large onions, chopped
  • 1 head garlic, minced
  • 5 Tbsp olive oil 
  • 2  large cans (102oz) cans chopped tomatoes – homegrown are best
  • 1 gallon bone broth or water
  • 1/2 cup + 3 Tbsp chili powder*
  • 5 Tbsp cumin*
  • 6 Tbsp basil*
  • 4 Tbsp sea salt*
  • kefir or lemon juice

* Looking for organic, non-irradiated herbs & spices? Click Here

Instructions:

The day before:

Soak the beans for 24 hours. Cook until tender. The night before: Cut liver into bite size pieces and place into a medium bowl. I have found that it works best if you cut the liver with kitchen scissors.

Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water. Place into the refrigerator. This helps neutralize the strong taste of the liver.

Serving Day:

Heat oil in a large stock pot. Add the onions, garlic and liver – saute until the onions are translucent.

Add the ground beef and brown stirring to break it up into small pieces.

Cut the heart and kidney into bite size pieces with scissors and add to the above mixture.

Once the meats are browned and cooked add the tomatoes and spices.

Add enough water or broth to make the desired consistency.

Makes 3 1/2 – 4 gallons of chili for a crowd.

Enjoy!

Beef Plus - Chili for a Crowd
Author: 
 
Serves 8 - 10
Ingredients
To serve 8-10
  • 2lbs grassfed gound beef (where to buy)
  • 1 lb heart or kidney - or use both! (where to buy)
  • 1 lb liver (where to buy)
  • 4 cups white beans (where to buy)
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 - 25oz canchopped tomatoes - homegrown are best
  • 1 - 2 cups bone broth or water
  • 4 Tbsp chili powder
  • 1 Tbsp cumin
  • ½ tsp basil
  • 1 Tbsp sea salt
  • kefir or lemon juice
To Serve 20
  • 4 lbs grassfed gound beef (where to buy)
  • 2 lbs heart or kidney - or use both! (where to buy)
  • 2 lbs liver (where to buy)
  • 12 cups white beans (where to buy)
  • 8 large onions, chopped
  • 1 head garlic, minced
  • 5 Tbsp olive oil
  • 2 large cans (102oz) cans chopped tomatoes - homegrown are best
  • 1 gallon bone broth or water
  • ½ cup + 3 Tbsp chili powder
  • 5 Tbsp cumin
  • 6 Tbsp basil
  • 4 Tbsp sea salt
  • kefir or lemon juice

    I buy all my spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
Instructions
The day before:
  1. Soak the beans for 24 hours. Cook until tender.
The night before;
  1. Cut liver into bite size pieces and place into a medium bowl.
  2. Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.
  3. Place into the refrigerator. This helps neutralize the strong taste of the liver.
Serving day:
  1. Heat oil in a large stock pot. Add the onions, garlic and liver - saute until the onions are translucent.
  2. Add the ground beef and brown stirring to break it up into small pieces.
  3. Cut the heart and kidney into bite size pieces with scissors and add to the above mixture.
  4. Once the meats are browned and cooked add the tomatoes and spices.
  5. Add enough water or broth to make the desired consistency.
  6. Enjoy!

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Comments

  1. Wow! I am amazed by your story and what you are trying to do. I saw your chili on Miz Helen and wanted to come over. So glad I did. Hope you will share on Thursdays Treasures http://fooddonelight.com/thursdays-treasures-week-62/

  2. I love that you use kefir to neutralize the liver taste. That is one thing I hadn’t tried yet. :)

  3. We like to hide liver in highly spiced recipes, too. Definitely makes life easier! Thanks for sharing on GAPS Friendly Friday.

  4. Hi Dina,
    This looks like a great Chili recipe, we will have to give it a try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. What a wonderfully healthy recipe, and it sounds so flavourful and comforting too!

  6. Wonderful recipe! Bookmarking it for later! This would be a perfect post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!

  7. Thanks for sharing at Must Try Monday!

  8. Desperately trying to get more organ meats in our diet! I have Kidney Turbigo on the menu for this weekend. And we regularly eat chicken liver pate. I’m going to add this chili to my menu plans. THANKS!

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