Dinner

Comforting Beef Chili

My go to bowl of comfort food… is usually a chili or a bolognese. Both where my favourite growing up and always gave me a little pick me up when I’d had a hard day at school with heaps of homework facing me for the evening.

My plan for this one was to incorporate something a little different…or rather hide something in the mix to bump up the nutritional value. Liver… I’ve only ever cooked with it once before years ago when I made a chicken liver pate. I liked it, I didn’t love it but I probably didn’t myself enough time to acquire the taste. Regardless while on my HA journey I’m on a mission to incorporate a little once or twice a week because it is just packed full of goodness!

Liver is possibly the most nutrient dense organ meat, loaded with vitamin A, zinc, folic acid and iron. It’s a true nutritional powerhouse!

The chili is a great way to mask the flavour if you’re not a fan. I haven’t quite decided if I am or not yet, I think I’ll have to just suck it up and make some pan fried liver to see if I am.

I served mine with some crispy plantain chips…a firm green plantain sliced with a mandolin, sliced baked in the oven at 160C for about 20 – 25 minutes, flipping them half way! Spritz with a little olive oil and season with salt before roasting!

Comforting Beef & Liver Chili

Print Recipe
By Serves: 5 -6 Prep Time: 10 minutes Cooking Time: 40 minutes

Ingredients

  • 450g organic beef mince; I used 90:10 (10% fat)
  • 200g finely diced organic beef or lambs liver*
  • 2 bell peppers finely chopped
  • 400g passata
  • 125ml water
  • 1 -2 tsp chili flakes
  • 1/2 tbsp cumin
  • 1 tsp coriander
  • 20g 85 - 90% dark chocolate
  • Salt to taste

Instructions

1

Add mince and liver to a large pot and fry for 5 - 8 minutes; until everything is nicely browned.

2

Add the peppers and fry for 2 -3 minutes more.

3

Add passata through to coriander, bring to the boil and leave to simmer for 20 minutes.

4

Add chocolate, allow to melt and then season to taste.

5

Leave to simmer for another 10 -15 minutes to thicken.

6

You can add a touch more water if you prefer a thinner consistency. Store leftovers in the fridge for up to four days or freeze for up to one month.

Notes

*If you don't want to use liver just use more mince; you could also add a mixture of lamb and beef mince for more flavour! *Soak livers in a bowl covered with water and 1 tsp of lemon juice or apple cider vinegar overnight!

 

You Might Also Like

%d bloggers like this: