Beef/Lamb Chili

"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?!"
 
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Ready In:
3hrs
Ingredients:
16
Yields:
1 gallon
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ingredients

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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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RECIPE SUBMITTED BY

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!
 
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