Raspberry Liver Chili

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Paleo Raspberry Liver Chili

I’ve been making this chili forever now, and it’s about high time I shared it with everyone. I like to tweak the recipe a little each time I make it, and this is the raspberry liver variation. And the best part is that everything just goes into the crockpot, and 8 hours later it’s delicious! I like to make a large batch to eat for several days, but you can of course scale the recipe down (also make sure your crockpot can hold so much meat – I use this 6-quart one from Amazon).

Paleo Raspberry Liver Chili

I start by putting the cans of diced tomatoes (you can use fresh ones of course!) and the tomato paste into the crockpot.

Tomatoes in Paleo Raspberry Liver Chili

Then I add in all the veggies (there’s some diced Italian squash shown in this photo) and the raspberries.

Raspberries and Squash in Paleo Raspberry Liver Chili

Here’s some diced orange peppers too.

Orange Peppers in Paleo Raspberry Liver Chili

Then add the liver, ground grassfed beef, and all the great spices in and mix well.

Paleo Raspberry Liver Chili

Cook in the crockpot on the low setting for 8 hours. The raspberry flavor isn’t intense, but it does add a bit of subtlety, and the raspberries will have disappeared (the seeds are still there). The herbs and spices and the vegetables all add great flavors, which drown out the taste of liver quite a bit. So it’s another great way of sneaking in highly nutritious liver without spoiling any enjoyment! Enjoy by itself or with some Paleo bread (super simple recipe here). Print out the entire recipe below and let me know what you think in the comments!

Raspberry Liver Chili

51

Prep Time: 15 minutes

Cook Time: 8 hours

Raspberry Liver Chili

Ingredients

  • 3 lb grassfed ground beef
  • 1 lb ground liver
  • 3 cans (14.5oz) diced tomatoes
  • 2 cans (6oz) tomato paste
  • 1 lb raspberries
  • 2 orange bell peppers, diced
  • 2 chili peppers, deseeded and diced
  • 2 Italian squash, diced,
  • 3 cloves garlic, minced (or use 2 tablespoons garlic powder)
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon dried basil
  • 1 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 teaspoon cayenne pepper (or to taste)

Instructions

  1. Mix everything together well in your 6-quart crockpot. Scale down the recipe if you have a smaller crockpot.
  2. Cook on low setting for 8 hours (stir after 4 hours if you can).
  3. Add salt to taste.
http://ancestralchef.com/raspberry-liver-chili/

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{ 8 comments… add one }

  • Roger January 7, 2014, 3:15 pm

    Question with the liver. Do you grind it up or just chop it into small pieces? I know if liver is cooked well done it can be tough, do the small chunks get tough in the crock pot or does slow cooking prevent this.

    Reply
    • Louise January 8, 2014, 3:40 pm

      I put it through the food processor – you don’t really notice the liver bits because they’re pretty small and blend in.

      Reply
  • Maggie January 13, 2014, 8:12 am

    Do you brown the beef and liver before putting them in the crockpot?

    Reply
  • Jeff January 26, 2014, 7:51 am

    Exactly what kind of chili peppers do you use?

    Reply
  • Sheila February 13, 2014, 12:31 pm

    This sounds wonderful! I would never have thought about adding raspberries to chili, but I’ll bet it’s good. Do you think I could use deer meat instead of the liver? I would eat it with liver, but the hubs doesn’t care for liver one bit….thanks for the recipes..and looking forward to see what’s on your menu tomorrow.

    Reply
    • Louise February 13, 2014, 1:51 pm

      Yes, you can use any meat in it – if you put less liver in, your husband won’t even notice it. The liver adds lots of extra nutrients that muscle meat doesn’t contain.

      Reply
  • Jennifer March 17, 2014, 8:39 am

    This was delicious. I scaled it back and cheated by using a blend of liver, heart and ground beef that my local farmer sells and it was the perfect way to sneak some liver in there!

    Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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