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“Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!”
READY IN:
3hrs
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Instructions for the night before:
  2. Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
  3. Place livers in a medium bowl and cover with water.
  4. 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.
  5. The next day:
  6. Warm oil over medium heat.
  7. 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.
  8. 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.
  9. Bring chili to a boil, then reduce heat to low and simmer for an hour.
  10. Enjoy!

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