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, but helps to hide the hidden liver even more!)
- 1/4 tsp cayenne pepper
- 4 tbsp fresh minced garlic
Chili:
- 4 tbsp butter
- 2 onions, chopped
- 2 lbs ground beef
- 8 oz pureed liver
- 1 tbsp salt
- 1 tsp pepper
- 2 bay leaves
- 2 poblano peppers, diced
- 2 bell peppers, diced
- 3 cups prepared beans
- 2 cups corn, thawed
- 2 15oz cans diced tomatoes
- 2 cups chicken bone broth
Instructions
- Mix the tomato paste, chili powder, cumin, paprika, oregano, cayenne, and garlic to make a thick spice paste.
- Melt the butter in a large pot over medium heat then add the onions. Cook the onions, stirring occasionally, until softened, about 4 minutes.
- Add the ground beef and pureed liver (if using) stirring and breaking into smaller chunks. Cook until meat is browned, about 10 minutes.
- Add the spice paste, stirring to mix into the onions and meat for about a minute.
- Add the broth, tomatoes, corn, peppers, beans, salt, pepper, and bay leaves and stir them into the chili, bringing it to a boil.
- Reduce the heat to medium-low and simmer uncovered for (at least) 20 minutes, stirring occasionally.
- 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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes, Soups
- Method: One-Pot, Stovetop
- Cuisine: American