Beef Plus – Chili for a Crowd

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, 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.

With a large family to feed – 6 out of the 9 people at home are boys with healthy appetites – 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 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!

Beef “Plus” Chili for a Crowd

Serves 20

Ingredients:

• 4 lbs ( 2lbs) grassfed gound beef (where to buy)
• 2 lbs (1 lb) heart or kidney – or use both! (where to buy)
• 2 lbs (1 lb) liver (where to buy)
• 12 cups ( 4 cups)  white beans (where to buy)
• 8 ( 2 ) large onions, chopped
• 1 head ( 4 cloves) garlic, minced
• 5 Tbsp (2 Tbsp) olive oil 
  
• 2  large cans (102oz) cans ( 1 – 25oz can) chopped tomatoes – homegrown are best
• 1 gallon ( 1 – 2 cups) bone broth or water
• 1/2 cup + 3 Tbsp ( 4 Tbsp) chili powder*
  
• 5 Tbsp (1 Tbsp) cumin*
• 6 Tbsp ( 1/2 tsp) basil*
• 4 Tbsp (1 Tbsp) sea salt*
• kefir or lemon juice

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

Preparation:

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.

Next 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!

This post is part of: Barn Hop,  Busy Monday, Home Link Up, Inspire Me Monday, Made With Love Monday, Make Your Own Monday, Mama Moments, Marvelous Mondays, Melt in Your Mouth Monday, Monday Mania, Must Try Monday, Gluten Free Monday,Family Table, Fat Tuesday, Slightly Indulgent Tuesday, Scratch Cookin’  Tuesday, Traditional Tuesdays, Frugal Days, Creative Juice, Delightfully Inspiring Thursday, Full Plate Thursday, Heart 4 Home, Keep it Real Thursday, Pennywise Platter, Simple Lives Thursday, Thank Your Body Thursday, Thursdays Treasures, Transformation Thursday, , Beautiful Family Friday, Country Homemaker, Farmgirl Friday, Fight Back Friday, Freaky Friday, Fresh Bites Friday, Friday Flair, Friday Link Party, Frugalicious Friday, Gallery of Favorites, GAPS Friendly Friday, Gluten Free Fridays, Inspiration Friday, Whole Foods Friday, Weekend Potluck

Related posts: