Can I 'hide' liver in chili?

[Punchy Kaby]

I found grass fed local beef liver at whole foods and am wondering if I can bled it up and hide it in chili? I'm using ground beef and pinto beans. It won't be too spicy so that the kiddos can eat it. Just wondering if the flavor of the liver will overpower the taste. I can also just make pate with it.

[rhiandmoi]

I would mix it in with the raw ground beef. In a like 1 parts liver 5 parts ground beef ratio. And then cook it like normal. Or even less. You can work up to more, but start with less.

[CaraboosMama]

I mix liver (and other organ meats) in chili & also in meatballs...no complaints yet!

[sparkygirl74]

Sorry to crash the thread but what else do you all do with liver? How about heart? We got a side of grass fed beef and those parts are just staring at me. My dad loved liver and onions and I hate liver! The smell is horrible!

[BeagleMommy]

Thaw the liver and soak it in milk or lemon juice for a few hours. Rinse. Then cook. It really makes a difference in flavor. I love liver, but it is MUCH better this way. I like it fried or in pate with Kashi country cheddar crackers. I haven't tried hiding it in ground beef yet.

And I can't stand chicken livers. Ewwww.

[MamaGwynn]

I always chop up liver very small and brown it with the meat when I make chili. Can't even tell it's in there.

I just found grass fed liver at whole foods the other day too. Very exciting!

[Punchy Kaby]

I have heard of soaking it in milk, how does it change the flavor? Lats time I got livers I made pate that DH loved (he usually hates the TF I make). I don't know if I could do liver and onions, the texture wigs me out.

[FairyRae]

Originally Posted by rhiandmoi

I would mix it in with the raw ground beef. In a like 1 parts liver 5 parts ground beef ratio. And then cook it like normal. Or even less. You can work up to more, but start with less.

I completely agree w/ this. When I get fresh liver I puree it in my blender, then freeze it in an ice cube trays, and add the cubes to various ground meat dishes/casseroles/sauces etc., where it will easily blend in. (I typically add it to taco meat, meat sauce, and chili. We don't ever notice it!) I think starting slow is a good idea--it has a strong flavor (which I personally don't love) and you don't want to overpower the dish w/ it when you're sneaking it in!