1. Instructions for the night before: 2. Trim livers (To do this remove any white, stringy portions with your fingers or a knife). 3. Place livers in a medium bowl and cover with water. 4. Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver. 5. The next day: 6. Warm oil over medium heat. 7. 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. 8. 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. 9. Bring chili to a boil, then reduce heat to low and simmer for an hour. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
