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 RecipeIngredients
- 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
Add mince and liver to a large pot and fry for 5 - 8 minutes; until everything is nicely browned.
Add the peppers and fry for 2 -3 minutes more.
Add passata through to coriander, bring to the boil and leave to simmer for 20 minutes.
Add chocolate, allow to melt and then season to taste.
Leave to simmer for another 10 -15 minutes to thicken.
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!
