Liver Liver
$ 3.25

Beef liver is a great source of iron. It is best to soak in milk of vinegar before preparing. Then you can grill or fry it, or even mince it and add it to chili, which is one of our favorite ways to prepare it.


2 pounds grass-fed ground beef
1 pound of cubed roast meat (rump, chuck, round)
2-3 large onions, peeled and chopped
5 cloves garlic, minced
1 tablespoons coconut oil
8 large tomatoes, peeled and chopped or 25 oz. peeled diced tomatoes
1 cup beef or chicken broth
4 tablespoons chili powder
1 tablespoon cumin
1 teaspoon coriander
2 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon sea salt
2 lemons or ⅓ cup apple cider vinegar
1½ cups dried black beans

    Place livers in a medium bowl and cover with water. Squeeze in the juice of 2 lemons or ¼ 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, add 2 tablespoons apple cider vinegar and allow to soak overnight.

    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.
      Warm coconut oil 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.