Chili Liver

Recipe by Cindi M Bauer
READY IN: 55mins


  • 5
    slices bacon (I use thin cut sliced bacon)
  • 12 -16
    ounces beef liver, sliced thin (See *Note)
  • all-vegetable shortening or buttered flavored Crisco
  • 12
    cup flour
  • salt, to season the liver
  • pepper, to season the liver
  • 1
    (10 1/2 ounce) can Campbell's French onion soup
  • 14
    cup chili sauce or 1/4 cup ketchup


  • In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.).
  • Remove bacon from skillet; drain on paper towels, and set aside.
  • Dust the liver with flour (on both sides), then season with salt and pepper.
  • Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).
  • When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.
  • Add the liver back to the skillet, and stir to mix the soup and liver together.
  • Tear the cooked bacon into pieces, and add that to the skillet as well.
  • Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.
  • Yields: 4-5 servings. (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings.
  • *Note: With this recipe, you can substitute pork liver for the beef liver.