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
- 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
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.
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.
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