Hello friends! It’s been a while! I don’t know about you, but it’s starting to get brick shit cold here in the north east. I think that’s the technical, meteorology term for flipping cold. I’ve been spending so much time cooking out of Mediterranean Paleo Cooking (review coming soon…like, as soon as I sit down and actually write it), that I haven’t been making many of my super cheap and easy cold weather one pot meals. One of the recipes in the book is for liver meatloaf. I made it. I ate it. It was awesome. Let’s talk about liver for a moment, shall we?

Liver isn’t something many of us grew up eating. I, for one, certainly never saw it grace my dinner table as a child. Once you start investigating paleo, nutrient-based, best bang for your buck nutrition…it’s hard to ignore the fact that we do need to throw those ‘odd bits’ in every now and again. Liver is one of the most nutrient-packed foods there is. It’s chock full of calcium, magnesium, iron, Vitamin A, B6, B12, folic acid, biotin, niacin and riboflavin. It’s a powerhouse.  Something funny about all of those vitamins and minerals? They all support your liver health. How about that? Eating liver is good for your liver. Just like drinking bone broth is good for your joints, and eating meat (muscles) provides protein and amino acids which are the building blocks for your muscles. It’s amazingly simple when you think about it. So why is it such a rarity in the American diet?

Because it creeps us out. It’s gross. It’s slimy. Liver? Who wants to eat liver? Well, now I do. Don’t balk at it. There are lots of ways to work liver into your weekly routine. You don’t have to have straight up liver and onions, or throw it in a smoothie (like a boss). It’s one of those ‘put your big girl pants on’ moments. Just eat it. It’s good for you. Not everything is going to be a paleo pancake. There are ways you can make it a completely enjoyable part of your diet. I’d go far enough to say that with a few creative twists, you can even get your kids to eat the stuff. That’s right, I said it. I bet you I can get your kids eating liver. How? Hide that shit.

When you grind it up and blend it in with ground meat, it’s nearly impossible to taste. I actually think it enhances the meaty flavor of meatballs, burgers, meatloaf, whatever you toss it into. I personally prefer veal or calf liver to standard matured beef as I find it has a milder flavor…but that’s nit picking.  Liver is ridiculously affordable and a little goes a very long way.

Like I was saying, I haven’t made many of my lasts-for-days-one-pot meals lately. I was getting in-house demands for chili, so I figured it was about time to come up with a new recipe. This turned out to be pretty darn delicious and completely packed with flavor with just enough heat.  People often ask me why I buy so many cookbooks when I ‘know how to cook’. Well, sometimes the old creativity stores can run a little dry.  Flipping through, or cooking, someone else’s recipes helps to get those proverbial juices flowing again. This chili recipe 100% came out of my two weeks of having my nose in Med Paleo. New spice combos and a little bit of a twist for a classic winter one pot job.


Bison Chili
Prep time: 10 min
On the table in: 3 hours

3 slices of bacon, chopped
1 lb ground bison
1.5 lb ground beef
.5 lb beef liver (or whatever liver your butcher has that day)
1 green bell pepper, chopped
1 yellow or orange bell pepper, chopped
1 medium onion, chopped
1 jalapeño, seeds removed, diced
3 cloves of garlic, diced
1 tbsp chlli powder
1 tbsp cumin
1 tsp paprika
1 tsp cocoa powder
1 tsp cinnamon
1/4 tsp cayenne
1/4 cup apple cider vinegar
28 oz cans diced tomatoes
1/4 cup beef broth (bone broth preferably)
Salt and pepper, to taste
*with any layered meal, season with salt and pepper as you go along

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  1. Put the beef liver into a food processor and pulse until it’s very well ground up. Set aside.
  2. In a large dutch oven, heat the bacon over medium heat to render the fat. When it’s crispy, remove with a slotted spoon and set aside. Turn the heat up to medium-high and add in the onions and peppers (with some salt and pepper), and sauté for 5-7 minutes, until the veg has softened.
  3. Add in the garlic and jalapeño and continue to sauté until very fragrant, another 2 minutes or so. Now add in all of the spices. This is an important step when cooking with dried spices. You need to cook them a bit (30 seconds or so) to wake them up and ‘bloom’. This is the difference between depth of flavor and flat chili.
  4. Now add in the bison, beef, and liver. Stir everything together and brown the meat. Let it sit for a second every now and then in the bottom of the pan to get a little crusty. Once there’s no more pink, add in the addle cider vinegar. This is deglazing the pan. Use your wooden spoon to scrape all of the brown bits off of the bottom of the pot. These aren’t burnt bits. They won’t make your chili bitter. Those are little flavor savors. In french cooking, it’s called ‘fond’, which means ‘bottom’. It’s a critical part of creating extremely flavoring stews or braises.IMG_1867
  5. After you’ve deglazed the pan and the vinegar no longer reeks of vinegar (2-3 minutes), add in your diced tomatoes and broth. Stir everything together to combine. If you prefer a more soup-like chili, you can add another 14 oz of diced tomatoes or some more broth. Bring the whole kit and caboodle to a boil, reduce heat to low, cover and allow to cook for 2-3 hours. Check back in every now and again to give it a stir.Serve it topped with the reserved bacon (unless you’re like me and end up snacking on it every time you walk by). That’s it. You’ve just tricked yourself, and everyone in your house, into eating liver. Congratulations. You’re all super Paleo now. You might as well live in a cave.

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