Raspberry Liver Paleo Chili Recipe

Raspberry Liver Paleo Chili Recipe

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 ).

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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
  • ¼ teaspoon chili powder
  • 1 teaspoon cayenne pepper (or to taste)
Read the whole recipe on Ancestral Chef