Best Chili Liver Recipes

ULTIMATE BEEF & LIVER CHILI RECIPE - (4.1/5)

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!

CHILI LIVER

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.

CHILI LIVER

Steps:

• 1. In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.)
• 2. Remove bacon from skillet; drain on paper towels, and set aside.
• 3. Dust the liver with flour (on both sides), then season with salt and pepper.
• 4. 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).
• 5. 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.
• 6. Add the liver back to the skillet, and stir to mix the soup and liver together.
• 7. Tear the cooked bacon into pieces, and add that to the skillet as well.
• 8. Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.

TASTY BEEF CHILI WITH LIVER RECIPE - (4.6/5)

Steps:

• Melt oil in large pot over medium heat. Add onions and peppers and saute for 3-4 minutes or until onions begin to turn translucent. Add mashed garlic and beef (and puréed liver), and cook until meat is browned, crumbled and done all the way through. Add desiccated liver (if using) and spices, tossing to combine evenly. Pour in stock, tomatoes, tomato paste and wine if using. Simmer for about one hour. Can be served with diced green onions, cilantro or avocado for garnish as desired. Enjoy!

CHILI LIVER

Steps:

• In a large skillet over medium heat, fry bacon until browned and crisp. Remove from pan, cool and crumble. Keep the grease in the pan.
• Dredge the liver slices in flour seasoned with salt and pepper. Fry liver in the bacon drippings over medium-high heat until browned on the outside. In a small bowl, mix together the French onion soup and chili sauce. Pour the mixture over the liver, cover, reduce heat to low, and simmer for 15 minutes stirring occasionally until tender. Remove lid, and continue cooking liver to desired doneness.
• Serve liver and sauce topped with crumbled bacon.