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The Ultimate Chili Recipe

Need somewhere to hide liver? This is the recipe to help.  This recipe is adapted slightly from Mommypotomus.  I have only used Beef Liver with this recipe and not even 1/2lb, as I wanted it more hidden than this.



Ready In:




About this Recipe

By: Lisa



  • 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.


The best chili recipe you’ll ever try!