Three Meat Raspberry Chili (Paleo, GAPS, SCD, Whole 30)

Hi friends! I made it back safe and sound from Florida. A little more tanned, with a few more freckles and a little blonder than I was 2 weeks ago. I went for lots of runs on the beach, played a lot of tennis, read a lot of books and of course, did a little shopping. It was amazing!

One of my favourite things to do on vacation is read. Honestly, I could spend weeks reading next to the pool or at the beach. I think I read six books on this trip. Some much better than others of course. My favourites were “A Prayer For Owen Meany” by John Irving and “The House Girl” by Tara Conklin. Has anyone else read these ones? What did you think? John Irving is by far my favourite author. I have loved every book of his that I’ve read (and I think I’ve read basically all of them now). His writing is just so smart, and his story development is simply genius. I also stocked up on a few real food items that are hard for me to get at home. Like my favourite brand of grassfed gelatin, Vital proteins, and Kerrygold grassfed butter.

If you follow me on instagram (and if you don’t, you should), you would have seen some of these photos from my trip, but for the rest of you, here is a little preview of what my holiday looked like. Simply put, heavenly!

Now that I’m back to the real world it’s back to things like homework and meal planning. I get questions from readers all the time about how to make eating a whole foods/paleo diet easier. One of the easiest ways is batch cooking. I often make a huge batch of one or two dishes on the weekend that then carry me through my busy weeks. And this Three Meat Raspberry Chili is one of those recipes that is great for batch cooking. You will get many meals out of this one I promise. Plus it’s filled with so many nourishing ingredients like chicken liver, grassfed beef, coconut milk and lots of vegetables! Plus the unusual addition of raspberries. Trust me they work well in this recipe. Really well. You’ll just have to try it to find out. And as you may remember from my post a few weeks back, I’m trying to get more liver in my diet, so this recipe is a great way to do that. And if you missed it, here is my post all about the health benefits of liver, and why you should be eating it too!

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Three Meat Raspberry Chili

(Paleo, GAPS, SCD, Whole 30)

Ingredients

• 1 lb free range chicken liver
• 1 tbsp apple cider vinegar
• 2 tbsp bacon fat, grass-fed butter/ghee or coconut oil
• 1 lb grass-fed ground beef
• 1 lb free range ground pork
• 10 medium tomatoes, diced I used tomatoes on the vine
• 12 oz fresh raspberries or frozen would also work
• 1 can full fat coconut milk
• 1/3 cup chopped green onion or sub 1 medium white onion, diced
• 1 tbsp organic cacao powder
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried parsley
• 1/2 tsp ground cumin
• 1/2 tsp pure ground chilis
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 red pepper, washed and diced
• 1 yellow pepper, washed and diced
• 1 orange pepper, washed and diced
• 2 zucchinis, washed and diced

Instructions

1. Rinse the chicken liver and place it in a bowl of warm water with 1 TBSP apple cider vinegar and let sit for 30 minutes

2. While the chicken liver is soaking, place a medium sized pan on the stove on medium heat

3. Add the bacon fat (or other fat of choice) into the pan and let melt

4. Add the ground beef and pork to the pan and cook, breaking apart every few minutes until browned or cooked through

5. While the meat is cooking, place a large pot on the stove on medium heat 

6. Add the tomatoes, raspberries and coconut milk to the pot and let these start to cook

7. Add the spices to the pot and stir well to combine

8. Once the meat is done cooking, transfer to the pot (including the grease) 

9. Place the pan back on the burner (still on), and transfer the liver from its bowl (rinse first) to the pan and allow to cook 

10. While the liver is cooking add the remaining vegetables to the pot and stir well to combine

11. Once the liver is cooked through, turn off the burner, remove it from the pan and cut into very small pieces or use your food processor to chop into fine pieces

12. Add the liver to the pot and stir well to combine 

13. Turn the heat down to low, and let the chili simmer for another 45-60 minutes (until the vegetables are the desired texture) 

14. Remove from heat and turn off the burner 

15. Serve and enjoy!

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