| High Protein Chili |
Author: Oven Love
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
This is called "high protein" because it's got three types of meat and is very nutrient dense.
Ingredients
- 1 pound grass-fed beef liver (pre-soaked the night before in the juice of one lemon and then covered with filtered water; cover and keep in the fridge)
- 1 pound ground beef
- 1 pound ground venison, ground pork or other ground meat/sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups crushed tomatoes (preferably homemade or not from a can with BPA)
- water or beef broth to cover
- 1 tablespoon chili powder (optional)
- 1 tablespoon smoked paprika (optional)
- 2 teaspoons sea salt
- cracked black pepper to taste
- 4 cups winter squash (optional)
Instructions
- Drain the beef liver.
- In a blender or food processor, process the liver until it's broken down (I like it pretty broken down, right before it reaches a paste. If you like it chopped, you can do that, too. I find it's practically undetectable if you break it down in the blender first.)
- In a large stockpot or Dutch oven, cook the liver and ground meats until they are browned.
- Add onion, garlic, crushed tomatoes and mix. Add spices, if using. Cover with beef broth or water if necessary, stir, and bring to a boil. Reduce the heat and let it simmer for 30 minutes to 1 hour.
- If you are adding the squash (or any other uncooked vegetable), you can add it to the chili about 30 minutes before you plan to serve it.
Recipe by Oven Love at https://www.ovenloveblog.com/surviving-gaps-intro-stage-4/