Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
Place livers in a medium bowl and cover with water.
Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
The next day:
Warm oil over medium heat.
Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
Bring chili to a boil, then reduce heat to low and simmer for an hour.