Beef/Lamb Chili

• 2 lbs stir-fry beef
• 1 lb stew meat beef
• 1 lb ground pork
• 2 lbs lamb liver (but beef would work too)
• 5 lbs leftover hamburger patties
• 2 -3 large onions, peeled and chopped
• 50 garlic cloves, minced
• 1 tablespoon oil
• 8 large tomatoes, peeled and chopped or 30 ounces peeled diced tomatoes
• 1 quart pork broth or 1 quart water
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons black pepper
• 1 teaspoon oregano
• 1 tablespoon sea salt
• 2 lemons

1. Instructions for the night before:.
2. Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
3. Place livers in a medium bowl and cover with water.
4. Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours.
5. This will neutralize some of the strong flavor of the liver.
6. The next day:.
7. Warm oil over medium heat.
8. Add onions, garlic and liver, mincing liver as finely as possible while you sautee.
9. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
10. Once the ground beef is browned, add the tomatoes and spices.
11. If needed, pour in enough water/broth so that the meat is fully submerged.
12. Bring chili to a boil, then reduce heat to low and simmer for an hour.
13. Enjoy!

stirfry beef, stew meat beef, ground pork, lamb, hamburger, onions, garlic, oil, tomatoes, pork broth, chili powder, cumin, black pepper, oregano, salt, lemons

Taken from www.food.com/recipe/beef-lamb-chili-504909 (may not work)