Chicken Liver & Beef Chili (no beans)

With all the health benefits of organ meats, I’ve been trying to feed my family more.  Liver has an irony taste that takes getting used to, so when my 5 year-old gobbled up his whole bowl of Chicken Liver & Beef Chili, I knew I had to share the recipe.  This chili is delicious, flavorful, but does not taste like liver.

Ingredients:

3 Tbsp coconut oil

1/2 lb ground beef

1/2 lb chicken livers

1 leek, chopped

3 cloves garlic, minced

1 tsp sage

1 tsp salt

1 tsp pepper

1 green onion, chopped

1/2 red onion, chopped

1 rutabaga, peeled and chopped

1 jalapeno, chopped

14.5 oz diced tomatoes, undrained

6 oz tomato paste

13.5 oz full-fat coconut milk

1 tsp cumin

1/2 tsp oregano

1 tsp turmeric

2 tsp nutritional yeast

Directions:  Heat coconut oil in a deep skillet over medium/low heat.  I turned my oven to the setting “3.”  At 3, you’re able to cook everything nice and slowly, giving you plenty of time to get ingredients chopped and added.  Once the coconut oil is melted in the skillet, add the ground beef, and liver.  As the liver cooks, I recommend chopping it into smaller pieces.  The smaller you chop it, the easier it is to hide it from someone who doesn’t like it or is unsure of it.  Add the leek, garlic, sage, salt, and pepper.  Add the onions, rutabaga, and jalapeno.  Add the diced tomatoes, tomato paste, and coconut milk.  Add the cumin, oregano, turmeric, and nutritional yeast.  Once you’ve got everything added, allow it to simmer.  The rutabaga takes a while to cook.  Depending on how small you chopped it, you may need your chili to simmer an hour to hour and a half.  It’s delicious!  Enjoy!