Beef liver chili is a hearty and flavorful dish that is perfect for a cold winter day. Simmered in a rich and savory broth, chunks of tender beef liver, fresh vegetables, and a blend of spices come together to create a satisfying and nutritious meal. This versatile chili can be easily customized to suit your taste preferences, making it a favorite among chili enthusiasts.
This ultimate beef liver chili recipe collection features variations for every palate, from classic to unique and creative. Whether you prefer a traditional chili with ground beef or a more adventurous version with diced beef liver, there's a recipe here to satisfy your cravings. Some recipes incorporate unique ingredients like chocolate or coffee to add depth of flavor, while others showcase international influences with the addition of chipotle peppers or Asian spices. With step-by-step instructions and helpful tips, these recipes ensure that you'll be able to create a delicious and memorable chili experience.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
ULTIMATE BEEF & LIVER CHILI RECIPE - (4.1/5)
Provided by [email protected]
Number Of Ingredients 17
Steps:
- Instructions for the night before: Trim chicken 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 or 1/4 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 Place beans in a bowl and cover liberally with water - they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight. The next day: To make the beans: Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender. To make the chili: Warm oil/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. Enjoy!
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
BEEF CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
CHILI LIVER
Besides the usual liver, bacon and onion recipe, this was another way for me to cook liver using just a few ingredients, and to make this liver quite tasty! Believe it or not, this Chili Liver is quite delicious! Prep time includes, cooking the bacon, coating the liver with flour, and cooking it ahead of time before simmering it in the soup and chili sauce (or ketchup).
Provided by Cindi M Bauer
Categories Pork
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.).
- Remove bacon from skillet; drain on paper towels, and set aside.
- Dust the liver with flour (on both sides), then season with salt and pepper.
- Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).
- When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.
- Add the liver back to the skillet, and stir to mix the soup and liver together.
- Tear the cooked bacon into pieces, and add that to the skillet as well.
- Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.
- Yields: 4-5 servings. (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings.
- *Note: With this recipe, you can substitute pork liver for the beef liver.
Nutrition Facts : Calories 154.7, Fat 5.8, SaturatedFat 1.7, Cholesterol 6.8, Sodium 856.7, Carbohydrate 20.3, Fiber 1.9, Sugar 3.9, Protein 5.5
Tips:
- Choose the right liver: Look for fresh, firm liver with a deep red color. Avoid any liver that is slimy or has an unpleasant odor.
- Soak the liver in milk: This will help to remove any bitterness from the liver.
- Cook the liver properly: Overcooking will make the liver tough and dry. Cook it just until it is cooked through, about 5-7 minutes per side.
- Use a variety of spices: Chili is a great way to use up any leftover spices you have in your pantry. Feel free to experiment with different flavors to find a combination that you like.
- Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular options include cheese, sour cream, avocado, and chopped onion.
Conclusion:
Beef liver chili is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up any leftover liver. With its rich flavor and variety of spices, chili is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give beef liver chili a try. You won't be disappointed!
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