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!
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.
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
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
People also searched
More about "ultimate beef liver chili recipe 415 food"
THE ULTIMATE CHILI RECIPE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Tex-MexTotal Time 3 hrsCategory DinnerCalories 655 per serving
BEEF AND LIVER CHILLI — HARDINGHQ
From hardinghq.com
Author Natalie Harding
SUPERFOOD CHILI RECIPE - MOMMYPOTAMUS
From mommypotamus.com
4.7/5 (17)Estimated Reading Time 4 minsServings 6Calories 786 per serving
BEST BEEF LIVER RECIPE: I ATE LIVER AND LOVED IT! - KELLY …
From kellythekitchenkop.com
WORLD’S BEST CHILI RECIPE EVER (SLOW COOKER) - THE …
From thefoodcharlatan.com
THE LIVER EXPERIMENT WEEK 9: BEEF AND LIVER CHILI
From cultureatz.com
EVERYDAY BEEF CHILI RECIPE - MY KITCHEN LOVE
From mykitchenlove.com
CLASSIC BEEF CHILI | RICARDO
From ricardocuisine.com
SERIOUSLY THE BEST CHILI RECIPE (5-STAR BEEF CHILI!) - FIT …
From fitfoodiefinds.com
BEEF LIVER CHILI, A SUPERFOOD – KEL'S KITCHEN
From kels-kitchen.com
Estimated Reading Time 3 mins
THE BEST CHILI RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
THE ULTIMATE BEEF CHILI RECIPE - SALTPEPPERSKILLET.COM
From saltpepperskillet.com
TASTY BEEF LIVER CHILI RECIPE WITH DESICCATED LIVER POWDER
From radiantlifecatalog.com
THE ULTIMATE CHILI RECIPE | RAFTER W RANCH | COLORADO GRASS FED …
From rafterwranch.net
THE BEST BEEF CHILI | EASY & HEALTHY 30-MIN CHILI RECIPE
From joyfulhealthyeats.com
BEEF CHILI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CLASSIC BEEF CHILI RECIPE - FOOD & WINE
From foodandwine.com
THE ULTIMATE BEEF CHILI RECIPE - MEAL PREP FOR THE WEEK
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love