This recipe is so flavorful it will mask the distinctive taste of liver or wild game for anyone in your house that is not a fan. It's a great way to sneak in some nutritional variety in your meats and makes such a large amount you can freeze a few portions for lunches or dinners in a hurry.
3 LB ground meat (any combo of beef, pork, bison, elk, moose, etc)
1-2 oz pureed beef liver *optional - Check out my post on Adding More Liver to My Life
4 slices of bacon
1 med onion (chopped)
4 tsp minced garlic (about 8 cloves)
2 cans of diced tomatoes (796ml/28oz) - I use Muir Glen fire roasted diced tomatoes for more flavor
1 can of tomato paste (156ml)
1 can of green chilies (114ml)
2 TB Worcestershire sauce
1/4 cup chili powder
2 TB cumin
1 TB oregano
2 tsp salt
1 tsp pepper
2 bay leaves
Optional veggies: Carrots, green peppers, celery, etc.
1) Brown all the ground meat ahead of time. Add the liver in with the meat.
2) Slice the bacon and fry in a pan. Once its cripsy, remove the bacon with a slotted spoon and preserve the drippings.
3) Dice your onion and mince the garlic. OR put the onion in the food processor and buy mined garlic like the lazy-ass that I am. Fry it in the bacon grease until the garlic is fragrant but not too browned.
4) In your slow cooker, add the meat, onions and garlic (with all the bacon grease), crumbled bacon, and all the remaining ingredients. I like to add 1-2 large carrots, a diced green pepper, and 2 stalks of celery but these are not necessary if you prefer less plant matter. Cook on high for 3-4 hours or low for 6-8.
I serve this with rice or beans for my kids and my husband likes to top his with sour cream and cheddar. I like it with BBQ'd smokies for a "Chili Dog" meal.