8large tomatoespeeled and chopped or 25 oz. peeled diced tomatoes
1cupbone broth or water
1tbspunrefined sea saltyou'll probably want to add more, but if you happen to use stewed tomatoes or broth that has salt added this is a good place to start
2lemons or 1/3 cup apple cider vinegar
1 1/2cupsdried black beansoptional
Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife)
Place livers in a medium bowl and cover with water
Squeeze in the juice of 2 lemons or 1/4 cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver
Place beans in a bowl and cover liberally with water - they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight.
The next day:
To make the beans:
Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender.
To make the chili:
Warm oil/tallow over medium heat.
Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
Bring chili to a boil, then reduce heat to low and simmer for an hour.
* Beef liver can be substituted but it will need to be finely minced before it is sauteed with the onions/garlic. Also, I recommend using no more than 1/2 pound as beef liver has a very strong taste.