A Houseful of Love

I don’t know about you, but anytime we have cold weather, I start craving chili! And this easy one-pot chili is just the thing to warm you up, with rich beefy flavor, pops of sweet corn and peppers, and just a hint of heat. The hidden liver takes it to the next level by adding tons of micronutrients and minerals while flying under the radar, thanks to the chili’s other powerful flavors.

Of course, even without the hidden liver, this chili is a nutritional heavy-weight. The vitamin C in the tomatoes and peppers help with the absorption of iron from the beef and beans. By combining the plant proteins in the beans with more bioavailable protein in the beef and bone broth, you get a heavy dose of protein, along with some fiber and healthy saturated fats to keep you feeling full and satisfied for hours. It’s naturally low-glycemic and should not spike your blood sugar, but if you’re looking for a keto chili, feel free to omit the beans!

Don’t let the long ingredient list scare you – it’s a very flexible recipe. Feel free to omit anything not readily on hand or add other things that you like in your chili! I’ve made it in countless different ways and never been disappointed. It’s one of our family’s favorites and we bring it to church potlucks often.

I also make a very large batch of chili when I make it. Since it’s a one-pot meal and freezes exceptionally well, I figure I might as well fill my big old stock pot and then have leftovers to stick in the freezer for another day. This was also one of the meals that I made in bulk during my third trimester and it was a lifesaver postpartum, especially when I desperately needed to replenish my iron levels.

Is this chili spicy?

I would say it’s mildly to moderately spicy, though I have a fairly high tolerance for spice. If you are more sensitive, use less cayenne pepper or omit it entirely. If you like it hot, feel free to add more cayenne and top with jalapenos to your heart’s content!

How can I modify the chili?

You could add or change the type of ground meat, though I recommend using dark meat if you choose to substitute with poultry (i.e. 1 lb ground beef, 1 lb ground pork or poultry). You can leave out the black beans (or use a different type of bean), corn, or peppers if you aren’t a fan. If you want more vegetables, you can add mushrooms, carrots, or celery!

How long should I cook the chili?

I recommend simmering it for 20 minutes once all the ingredients are in there. This is enough for all the flavors to meld, so it’s perfect if you’re in a rush. However, it can definitely simmer longer than that if you’d like. I’ve left it for hours and was delighted by the result. Think of 20 minutes as the minimum, not the maximum!

What should I serve the chili with?

I love to top it with sour cream, diced red onion, sliced green onions, shredded cheese (especially cheddar), jalapenos, and avocado or guacamole! You can also top it with tortilla chips or oyster crackers. While I don’t find that this chili requires side dishes, a piece of cornbread or sourdough bread is always a welcome sidekick!

Can I prep this recipe in advance or make it easier?

Yes, there are a few ways to get prep out of the way (or take shortcuts) so that when it’s time to make dinner, all you have to do is dump things in:

• Mix the spice paste. This can be done up to a few days in advance and stored in the fridge until you’re ready to use it.
• Cut the vegetables. This also can be done days in advance. I recommend separating the onions and peppers since they are added at different points in the recipe, then just store them in the fridge until you’re ready.
  • You can make this even easier by using frozen vegetables!
• Cook the beans in advance or use canned beans. Cooked beans are fine in the fridge for 3-5 days, and canned beans are great if you’re short on time!

Does this chili make good leftovers?

Yes! Honestly, I think it’s sometimes better the next day after the flavors have had more time to mingle! It should be good in the refrigerator for 4 days when stored in an airtight container (though I’ve had it be good longer – just use your judgement). It also makes an excellent freezer meal – just cool it then put it in a gallon-size freezer bag. In the freezer, it is best if consumed within 3 months.

Ingredients

Spice paste:

• 12 oz can tomato paste
• 4 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp allspice, optional – not pictured, but it helps to cut the liver flavor if you want to make sure you don’t taste the hidden liver at all!
• 1/4 tsp cayenne pepper – add more for a spicier chili or omit for a mild chili
• 4 tbsp fresh minced garlic

Chili:

• 4 tbsp butter – or other fat, like olive oil or tallow.
• 2 onions, chopped
• 2 lbs ground beef – I like 80% lean
• 8 oz pureed liver – optional but highly recommended!
• 1 tbsp salt
• 1 tsp pepper
• 2 bay leaves (not pictured)
• 2 poblano peppers – I love the flavor of poblano peppers, but you can either omit them or substitute other peppers if you dislike or struggle to find them.
• 2 bell peppers – I prefer red, orange, or yellow, but green bell peppers are good too!
• 3 cups beans – Prepared from dry or canned, any type you like. We love black beans, pinto beans, small red beans, or kidney beans in this recipe – use all the same type or mix and match! I like to soak and sprout my beans, but canned beans work too. If using dry beans, use one cup. If using canned beans, use two cans.
• 2 cups corn – I used frozen corn, but canned corn will work too. Just try to find a variety without added sugar. The extra sugar isn’t needed here!
• 2 15oz cans diced tomatoes – don’t drain the juices!
• 2 cups chicken bone broth – any broth will do!

Directions

Step 1: Mix the tomato paste, chili powder, cumin, paprika, oregano, cayenne, and garlic to make a thick spice paste.

Step 2: Melt the butter in a large pot over medium heat then add the onions. Cook the onions, stirring occasionally, until softened, about 4 minutes.

Step 3: Add the ground beef and pureed liver (if using) stirring and breaking into smaller chunks. Cook until meat is browned, about 10 minutes.

Step 4: Add the spice paste, stirring to mix into the onions and meat for about a minute.

Step 5: Add the broth, tomatoes, corn, peppers, beans, salt, pepper, and bay leaves and stir them into the chili, bringing it to a boil.

Step 6: Reduce the heat to medium-low and simmer uncovered for (at least) 20 minutes, stirring occasionally.

Step 7: Taste and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings – diced red onions, sliced green onions, sour cream, shredded cheese, jalapenos, and avocado are some of my favorites!

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Nutrition Facts

Amount Per Serving
Calories: 345 kcal
Fat: 21g
Total Carbohydrates: 19g
Fiber: 4g
Protein: 22g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.