Beef/Lamb Chili
- Ready In:
- 3hrs
- Ingredients:
- 16
- Yields:
-
1 gallon
ingredients
- 2 lbs stir-fry beef
- 1 lb stew meat beef
- 1 lb ground pork
- 2 lbs lamb liver (but beef would work too)
- 5 lbs leftover hamburger patties
- 2 -3 large onions, peeled and chopped
- 50 garlic cloves, minced
- 1 tablespoon oil
- 8 large tomatoes, peeled and chopped or 30 ounces peeled diced tomatoes
- 1 quart pork broth or 1 quart water
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons black pepper
- 1 teaspoon oregano
- 1 tablespoon sea salt
- 2 lemons
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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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!