The Ultimate Chili Recipe
About this Recipe
- 2 pounds grass-fed ground beef
1/2 lb or less ( I used closer to 1/4lb)
2-3 large onions, peeled and chopped
5 cloves garlic, minced
1 tbs ghee or tallow
8 large tomatoes, peeled and chopped
1 cup bone broth or water ( can use chicken broth)
4 tbs chili powder
1 tbs cumin
1 tsp coriander
2 tsp pepper
½ tsp oregano
1 tbsp or more after tasting of himalayan or celtic salt
2 lemons or ⅓ cup apple cider vinegar
Trim Beef Liver
Place livers in a medium bowl and cover with water
Squeeze in the juice of 2 lemons or ¼ cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
The next day-
To make the chili:
Warm ghee/tallow 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.