With the weather colder I have less desire to cook. Chili is the perfect solution – it’s hearty, warming, and can be made ahead. This chili recipe can be made in a crockpot and let to simmer during the day or placed on the stove in a big pot. Either way, it’s wonderful to come home to the fabulous fragrance of chili!
Since there is such a robust flavor with this chili I highly recommend using some liver. I hide liver in recipes such as chili so my family doesn’t notice the taste but they get the extra iron and nutrients. Do make sure that you use only grass-fed liver as the liver is organ that cleans toxins from the system and you don’t want to eat another animals stored toxins. I also recommend you only add about 10% liver to each pound of ground beef – trust me, they’ll never know it’s there, especially in chili!
The directions call for mixing the spices and toasting them. This may seem like an extra step for chili but it’s worth the few minutes. The heat releases the flavor and fragrance of the spices to make the chili taste really pop. Just be sure to stir the spices continuously as they heat and remove them as soon as the aroma is pungent. If you burn them, toss them out.I used a variety of peppers in this recipe that I had on hand, but I’ve made this chili using whatever peppers were available. Don’t feel you have to go out and purchase some special pepper – just remember to keep in mind the heat of whatever peppers you use and adjust your other seasonings accordingly so you have the perfect chili flavor.
The abundance of tomatoes we have during the summer get made into a variety of foods but there’s usually still more than we can use. These I throw in freezer bags to use in recipes such as chili. If you don’t have frozen tomatoes subsitute canned and the chili will still be wonderful.
- 1 Tbs coconut oil
- ½ pound ground beef
- 1 pound stew meat
- ¼ cow liver
- Large onion, chopped
- 3 cloves garlic, minced
- Red pepper, diced
- Ancho pepper, diced
- Jalapeno pepper, diced (optional)
- ¼ cup chili powder
- ½ Tbs ground cumin
- ¼ tsp ground chipotle pepper
- 1/8 tsp cinnamon
- ¼ tsp cayenne
- 1/2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- 20 ounces frozen tomatoes, diced
- 1 cup beef stock
- 2 cups pinto beans (optional)
- Water as needed
- Soak pinto beans overnight with lemon juice, yogurt, or buttermilk, if using. Drain beans.
- Chop onions and mince garlic. Allow to rest 5-10 minutes.
- Chop or grind the liver.
- Heat coconut oil and brown all beef.
- Add onions and peppers. Sauté for approximately 5 minutes.
- Add garlic and cook for another minute.
- Place in large pot or crockpot.
- Mix all spices and toast over medium high heat until very fragrant. Add to pot.
- Add tomatoes, beef stock, and beans if using. Mix thoroughly.
- Cook over low heat for up to 8 hours.