Easy One Pot Chili Recipe with Ground Beef & Hidden Liver

Step 1

Heat a large pot or rondeau over medium heat. Add olive oil, chopped onion, poblano pepper, and bell pepper. Sauté for 7–8 minutes, stirring occasionally, until softened. Add minced garlic during the final minute. Transfer vegetables to a bowl and set aside.

Step 2

In the same pot, add ground beef and cook for 8–10 minutes, breaking it apart with a wooden spoon as it browns. Meanwhile, place raw chicken liver into a smaller blender and run on high speed until pureed. Pour pureed chicken liver into the pot with the browned beef. Stir thoroughly and cook for 3–5 minutes.

Step 3

Return sautéed vegetables to the pot. Add all in spice mix ingredients in and stir for about 1 minute until fragrant. Add chopped sun-dried tomatoes, tomato sauce, canned tomatoes, and canned beans. Pour in broth and stir everything together. Bring chili to a gentle simmer, then reduce heat to medium-low. Partially cover and cook for 20–30 minutes (or longer if needed), stirring occasionally, until thickened and flavors have developed. Add additional broth or water as needed to reach desired consistency.

Step 4

Taste and adjust seasonings as needed. Serve warm with your favorite toppings, such as shredded cheddar, sour cream, avocado, fresh cilantro, and homemade crispy tortilla strips. Enjoy with freshly baked cornbread!

Reheating Leftovers

Chili will naturally thicken as it sits in the refrigerator. To reheat, warm in a pot over medium-low heat, stirring occasionally. Add a splash of water or broth as needed to reach your desired consistency.

Keto Option

To make this chili keto-friendly, omit the beans and reduce the broth as needed for a thicker consistency. Be sure to use tomato sauce without added sugar.