Recipe

Slow Cooker Ground Beef and Liver Chili

20 min prep

360 min cooking

Serves 8

Difficulty 1/5

This recipe is from Marg Consitt of Exeter, Ontario, a winner of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Marg writes, “We owned a beef farm and cash crop operation for 40 years. We had a freezer full of beef and 4 children. I started with a basic beef chili and added what was in the fridge or garden. As an active woman I was always looking for iron-rich foods, so this hearty chili made a terrific family meal.”

Ingredients

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Directions

1. Place liver in a shallow dish pan; pour in milk. Cover and refrigerate for 1 hour. 2. Drain liver, discarding milk. Pat liver dry with paper towel. Place in food processor and either pulse until coarsely chopped or purée until smooth as desired. 3. Heat oil over medium-high heat in a large nonstick skillet. Add liver and ground beef; cook, stirring often and using back of spoon to break up meat into small chunks, for about 8 to 10 minutes or until lightly browned. Drain and transfer to a minimum 5-qt (5 L) slow cooker. 4. Cook bacon over medium heat in a nonstick skillet, stirring, for about 5 minutes or until crisp. Transfer bacon to slow cooker with slotted spoon. Add onion, garlic, green pepper, carrot and celery to skillet; cook, stirring often, for about 4 minutes, until softened. Remove from heat. 5. Add vegetables, tomatoes, tomato paste, chilies, Worcestershire sauce, chili powder, cumin, salt, pepper, paprika and bay leaf to beef mixture in slow cooker. Stir well. 6. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours, until hot and bubbling 7. Discard bay leaf and ladle chili into bowls.

Cuts Used in This Recipe

Liver

Slow Cooker Ground Beef and Liver Chili

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver

Lean Ground Beef Chuck

Lean Ground Beef (17% Max. fat)