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This chili just happens to be the best chili in the world. Not only that, it’s super nourishing, with a secret savory ingredient that’s full of nutrients… liver! But don’t worry, you’ll never taste it. I make this chili when I’m needing extra nourishment or planning for the postpartum period, and I do the same for my friends. Omit the beans for a paleo version.
Nourishing Slow Cooker Chili
This chili just happens to be the best chili in the world. Not only that, it's super nourishing, with a secret savory ingredient that's full of nutrients… liver! But don't worry, you'll never taste it. I make this chili when I'm needing extra nourishment or planning for the postpartum period, and I do the same for my friends. Omit the beans for a paleo version.
Equipment
- Large skillet
- Wooden spoon or silicone spatula
- Slow Cooker
Ingredients
- 3 tablespoons avocado oil or other neutral oil, divided
- 8-9 ounces chicken or beef livers chopped
- 1 pound ground beef
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1 large red bell pepper cored, deveined, chopped
- 1 cup chopped celery
- 1 jalapeño pepper cored, deveined, finely chopped
- ¼ cup chili powder
- 2 teaspoons ground cumin
- ½ tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 24-ounce can fire-roasted diced tomatoes
- 1 cup beef bone broth or water
- 2 15-ounce cans red kidney beans 30 ounces total, drained, see Notes
- salt and pepper to taste
Optional Garnishes
- shredded cheese
- sour cream
- sliced green onions
- pickled jalapeños
Instructions
- Heat 1 tablespoon oil in large skillet. When hot, add livers and cook until browned, breaking livers up into very small pieces. Transfer cooked livers to slow cooker.
- Return skillet to stove and heat 1 tablespoon oil over medium-high heat. Add ground beef and cook until browned, breaking beef up into small pieces. Transfer cooked ground beef to slow cooker with livers.
- Return skillet to stove. Heat remaining tablespoon oil over medium heat. Add onions, garlic, red bell pepper, celery, jalapeño, chili powder, cumin, oregano, and bay leaves. Sauté 3 to 5 minutes or until veggies are softened.
- Stir in tomato paste. Cook 1 minute or until well combined. Transfer entire mixture into slow cooker.
- Pour in diced tomatoes and beef bone broth. Stir to incorporate, then cover and cook on low heat for 3 hours.
- Add drained beans. Stir to incorporate. Cook uncovered on low heat for 1 hour.
- Ladle chili into serving bowls. Top with desired garnishes and serve hot.
- Red Kidney Beans: You can use light or dark red kidney beans, or use black beans instead
- Make it Paleo: Leave out the beans and use paleo-friendly toppings.Â
Approximate Information for One Serving
Serving Size: 1servingCalories: 583calProtein: 37gFat: 26gSaturated Fat: 8gTrans Fat: 1gCholesterol: 184mgSodium: 492mgPotassium: 1322mgTotal Carbs: 53gFiber: 17gSugar: 8gNet Carbs: 36gVitamin A: 8621IUVitamin C: 55mgCalcium: 164mgIron: 12mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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