When it comes to eating organ meats, I tend to be on the timid side. Last year I made the optimistic resolution to learn how to eat liver with greater creativity and enthusiasm. To my credit, I have made several attempts toward this admirable goal over the past few months. However, truth be told, I have also wiggled my way into finding as many loopholes and excuses within my offal-eating plan as possible. The savory chili recipe I'm about to share with you might be teetering on the edge of that "cheating" category, but I've come to embrace it nonetheless. With its vibrant punch of flavors, a steaming bowlful of chili is the ultimate disguise for organ meats-- making them tasteless and palatable for all to enjoy.
From crock-pots on kitchen counters to stands at fairs and sporting events, chili is undeniably popular and beloved. In my estimation, there has to be as many different recipes for this spicy stew as there are people making them. My sister likes to make hers with colorful cubes of roasted butternut squash; my Mom always stirs some kidney beans and extra garlic powder into her mix; and I have been known to add chunks of pineapple to make my chili just a touch sweet. Did you know that there is even an International Chili Society entirely dedicated to keeping track of chili history, recipes and cookoff results?
The "secret ingredient" that gives this particular chili its warm and savory personality is beef liver. Instead of using fresh liver, this recipe takes the additional shortcut of using desiccated, or dried, liver powder. Desiccated liver is simply beef liver that has been gently dried and delicately processed to evaporate the water, while still maintaining the rawness of the meat. What is left is a convenient powder that packs all of the benefits of beef liver, but without the infamous taste, texture and smell. Radiant Life offers a variety of Desiccated Liver sourced from Argentina and we hope to have one from the USA soon! Both are organic and from grass-fed cattle that are raised grazing in large picturesque pastures. The animals have been humanely treated using careful, low-stress handling practices. It is also important to us that the organs used to make our Desiccated Liver have not been defatted, and that no supplemental iron or excipients (flowing agents, etc.) have been added along the way. These Desiccated Liver powders are thus dried, nutrient-dense beef liver-- plain and simple. To learn more about all of the benefits of eating liver, check out our in-depth post here.
Tasty Beef Chili with Liver
By Kayla- Radiant Life
1 1/2 lb ground beef
1 cup beef or chicken stock (learn how to make your own stock here)
28 oz canned diced tomatoes or 10-12 whole tomatoes, diced
1/4 cup tomato paste
1/4 cup red wine (optional)
2 large green peppers, seeded and chopped
1 large onion, chopped
3 cloves garlic, mashed
3 tablespoons desiccated liver powder
2-3 tablespoons chili powder (depending on how spicy you like it)
1 tablespoon cumin
1 tablespoon oregano
1/2 tablespoon paprika
1 tsp cinnamon
1/4 tsp cayenne pepper (optional for extra heat)
Unrefined salt and pepper to taste
Melt oil in large pot over medium heat. Add onions and peppers and saute for 3-4 minutes or until onions begin to turn translucent. Add mashed garlic and beef, and cook until meat is browned, crumbled and done all the way through. Add desiccated liver and spices, tossing to combine evenly. Pour in stock, tomatoes, tomato paste and wine if using. Simmer for about one hour. Serve with diced green onions, cilantro or avocado for garnish as desired. Enjoy!