Three Meat Raspberry Chili


1 lb free range chicken liver

2 TBSP bacon fat, grassfed butter/ghee or coconut oil

1 lb grassfed ground beef

1 lb free range ground pork

10 medium tomatoes, diced (I used tomatoes on the vine)

1 12oz package 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 cacao powder (omit for SCD and Whole 30)

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, diced

1 yellow pepper, diced

1 orange pepper, diced

2 zucchinis, diced 


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!