Beef/Lamb Chili

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Instructions for the night before:
  • 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.
  • Enjoy!
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