5

votes

Slipping organ meats into wifes chilli

Answered on August 19, 2014
Created February 24, 2011 at 4:31 AM

I am wondering how much or what kind of organ meat i could get away with putting into the chilli I make for my wife without her noticing. She has already accepted that I put ground bison when she didn't like the idea of that. I usualy use one lb of grass fed ground beef and one lb of the bison. I was thinking of adding 1/2 lb of liver. I only remember hating liver as a kid, so I'm concerned about taste also. Will it blend in?

Edit: Boy I sure seem to not be able to ask a question around here without someone not getting my intent. I'm obviously not wording my questions well enough. Without adding my wife into the mix, is there a threshhold to the amount of organ meat I could incorporate into a pot of chilli without it overpowering the whole batch?

Medium avatar

(5136)

on April 06, 2011
at 11:09 PM

a great place to buy spices is "the spice house". They're in the chicago area and in milwaukee, but they sell online. Their stuff rocks.

A3ff262a2686d79789e09a26013901b3

(1208)

on April 06, 2011
at 07:10 PM

Sounds great. Up to now I've used conventional chilli powder from the bulk section. I find it too salty though, so I looked for a homemade alternative. I searched google and found plenty of course, but I think I will try Alton Brown's mixture next time. At least I will be able to control the salt content.

A3ff262a2686d79789e09a26013901b3

(1208)

on April 06, 2011
at 07:07 PM

Never too late. Thanks for the info

39a1a0bc7855c084ac59df60fdf9c0dd

(1505)

on April 06, 2011
at 07:05 PM

I think "slipping" someone food without them knowing it is a lousy thing to do. Present her with evidence and let her make her own choice.

77877f762c40637911396daa19b53094

(78467)

on April 06, 2011
at 06:45 PM

Wait, is this the paleo pickup lines thread?

E2b9c679315c7c9c7265783dde89f350

(1303)

on April 06, 2011
at 05:26 PM

Whoops, just saw this comment. Jennie- I literally just throw the organ meats in with the bones when I'm making the broth. I often cook a whole chicken in the crock pot and do it then (no loose bones to mess it up), but they sell special stock making bags (just mesh cotton bags) to put bones in for stock. You could try that and keep the organ meat on the outside of the bag, bones inside, so that the meats won't get lost in the bones. Not usually a problem for beef though- big bones and all.

D30ff86ad2c1f3b43b99aed213bcf461

on February 25, 2011
at 04:46 PM

http://paleohacks.com/questions/24760/how-is-babby-formed

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on February 25, 2011
at 04:27 PM

@missionman: because of melissa's comment on the "how is babby formed" thread, this will undoubtedly go down as a famous quote here on paleohacks

7e746be2f0e550a8cd7df881322ae705

(18701)

on February 25, 2011
at 01:43 PM

Hey MM, just wanted to let you know that I just couldn't resist my answer on the "How is babby formed" thread. I have no issues at all with you adding stuff into the chili. <3

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on February 24, 2011
at 09:28 PM

I totally want to like it too! There must be a way because I do like some liver preparations--specifically liverwurst and foie gras, but I limit those since I can only get an overly processed mass produced brand of the former and the latter is prohibitively expensive.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on February 24, 2011
at 09:01 PM

sometimes it's the only way to get spouses/kids to try something new. Ignorance is bliss is so true. Who among us has never eaten a packaged food, turning a blind eye to what's really in it?

101b3a5c96d313d22262f65bdff20acf

(539)

on February 24, 2011
at 08:56 PM

Likewise -- I end up feeding the liver I bought for myself to my Paleo dog. I just can't find a way to prepare it that I can stomach, and I desperately want to.

101b3a5c96d313d22262f65bdff20acf

(539)

on February 24, 2011
at 08:54 PM

Huh, I've been making bone broth for years and never thought to incorporate organ meats. Any tips on this?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on February 24, 2011
at 08:41 PM

I'm in a similar boat as you...let us know about any other organ meat experiments!

E2b9c679315c7c9c7265783dde89f350

(1303)

on February 24, 2011
at 08:01 PM

*lol* Tell him to cook the liver first, then crumble it! It's also great to use when making bone broth- then you can fish out the cooked liver and crumble it then.

4781cf8ae1bfcb558dfb056af17bea94

(4359)

on February 24, 2011
at 02:40 PM

@ Andrew, heart meat has lots of copper and cholilne, two of the nutrients I seek when I eat liver... It doesn't have the massive dose of vitamin A, which I actually think is a good thing because I get plenty of it from eggs and butter fat...

2507b557331c8a674bc81197531e609a

(4994)

on February 24, 2011
at 01:44 PM

Well I was actually gonna say, does anyone else read this like an innuendo?! :D

2507b557331c8a674bc81197531e609a

(4994)

on February 24, 2011
at 01:43 PM

Haha, I was gonna say that!!

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on February 24, 2011
at 01:43 PM

Hilarious comment in all this seriousness!

5841391284e7af8c495c54bd90d3a795

(2764)

on February 24, 2011
at 07:14 AM

I was thinking heart or tongue - both muscle meats so not *too* different in taste or texture.

15e684f6f716f88c99f641098a6e06ca

(922)

on February 24, 2011
at 06:25 AM

sounds complicated... do you buy those all separately and store them in the freezer?

A3ff262a2686d79789e09a26013901b3

(1208)

on February 24, 2011
at 05:55 AM

Thank you. I like you suggestion of tenderizing or grinding. since I don't have a grinder, could I use a food processor as well?

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 24, 2011
at 05:55 AM

Heart meat just isn't as nutritionally appealing. If you're going to slip organ meat, slip the good stuff IMO.

A3ff262a2686d79789e09a26013901b3

(1208)

on February 24, 2011
at 04:47 AM

I'm not trying to lie so much as I want to add it myself for the nutritional aspects. My wife even prescibes to the ignorance is bliss philosophy.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on February 24, 2011
at 04:46 AM

I second this. If my man were to slip me some organ, I'd at least like some advance warning.

  • A3ff262a2686d79789e09a26013901b3

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11 Answers

best answer

2
D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 24, 2011
at 05:11 AM

Chicken liver is way easier to mask than beef liver. I put about a half a pound in my chili and don't really notice it (that's to about 2lbs of other meat).

best answer

3
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on February 24, 2011
at 05:26 AM

Heart meat has a much more neutral flavor. LIver has a much stronger flavor. IMO, go with heart meat and you can add lot more without making much impact on flavor. The main prob is heart meat kinda tough and chewy. I fix most of this by cutting it into small pieces on the cutting board and then smashing each piece flat with the flat size of a cleaver or large knife. This mechanically tenderizes the meat and makes it much less tough without adding any unwanted extra flavors that might clash with the chili. Or you could probably grind up the heart meat and add tons of it in as the meat for the chili, maybe just add a bit of regular really fatty hampburger to add more fat into the mix.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on February 24, 2011
at 05:55 AM

Heart meat just isn't as nutritionally appealing. If you're going to slip organ meat, slip the good stuff IMO.

5841391284e7af8c495c54bd90d3a795

(2764)

on February 24, 2011
at 07:14 AM

I was thinking heart or tongue - both muscle meats so not *too* different in taste or texture.

4781cf8ae1bfcb558dfb056af17bea94

(4359)

on February 24, 2011
at 02:40 PM

@ Andrew, heart meat has lots of copper and cholilne, two of the nutrients I seek when I eat liver... It doesn't have the massive dose of vitamin A, which I actually think is a good thing because I get plenty of it from eggs and butter fat...

A3ff262a2686d79789e09a26013901b3

(1208)

on February 24, 2011
at 05:55 AM

Thank you. I like you suggestion of tenderizing or grinding. since I don't have a grinder, could I use a food processor as well?

13
15e684f6f716f88c99f641098a6e06ca

(922)

on February 24, 2011
at 04:45 AM

Is this thread title a euphemism or what?

2507b557331c8a674bc81197531e609a

(4994)

on February 24, 2011
at 01:43 PM

Haha, I was gonna say that!!

2507b557331c8a674bc81197531e609a

(4994)

on February 24, 2011
at 01:44 PM

Well I was actually gonna say, does anyone else read this like an innuendo?! :D

Ab19df3ededa28f7bf7daeba8435b205

(1471)

on February 24, 2011
at 01:43 PM

Hilarious comment in all this seriousness!

D30ff86ad2c1f3b43b99aed213bcf461

on February 25, 2011
at 04:46 PM

http://paleohacks.com/questions/24760/how-is-babby-formed

9
E1fd3a5ea90cdbceb8a2aa4bcfa1b923

(474)

on February 24, 2011
at 04:43 AM

Lies are no way to win someone over.

A3ff262a2686d79789e09a26013901b3

(1208)

on February 24, 2011
at 04:47 AM

I'm not trying to lie so much as I want to add it myself for the nutritional aspects. My wife even prescibes to the ignorance is bliss philosophy.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on February 24, 2011
at 04:46 AM

I second this. If my man were to slip me some organ, I'd at least like some advance warning.

Cfccbcf3450ac4919311ded8ef162d49

(2312)

on February 24, 2011
at 09:01 PM

sometimes it's the only way to get spouses/kids to try something new. Ignorance is bliss is so true. Who among us has never eaten a packaged food, turning a blind eye to what's really in it?

3
0c0a5dc9dba4f9404859060be53045d2

on February 24, 2011
at 05:15 AM

If she is willing to accept the Paleo Chili you making now.. even with Bison? Go with it.

IMO.. why push the limits?

Bud.. you are crossing the line..

Be upfront on what you are serving..

BTW - I do like organ meats and would be willing to try Bison if cooked right.

2
23cdea3bba94e17d2b58b525773d0c0a

(729)

on April 06, 2011
at 06:48 PM

I do this all the time! 1/4# liver to 1# ground meat- puree the liver and mix it in with the ground meat before browning. If your chili is spicey, heavily flavored like most chili, it's not very distinguishable at all. I do this with taco meat, meatloaf, meatballs, just about anything with ground meat. I recently had pork liver ground up with our ground pork (direct from the farmer that raised the pig, processed the pig and even made us brats :)) and we couldn't even taste it.

Medium avatar

(5136)

on April 06, 2011
at 11:09 PM

a great place to buy spices is "the spice house". They're in the chicago area and in milwaukee, but they sell online. Their stuff rocks.

A3ff262a2686d79789e09a26013901b3

(1208)

on April 06, 2011
at 07:10 PM

Sounds great. Up to now I've used conventional chilli powder from the bulk section. I find it too salty though, so I looked for a homemade alternative. I searched google and found plenty of course, but I think I will try Alton Brown's mixture next time. At least I will be able to control the salt content.

2
E2b9c679315c7c9c7265783dde89f350

on April 06, 2011
at 05:38 PM

I know this is a bit late, but I wanted to jump in with my experience.

I recently made chicken heart chili (cut it into little pieces- I don't have a meat grinder), and it was really good! Strangely, the texture was actually better after I froze the leftovers and cooked them again weeks later. You know how you shouldn't freeze most meat more than once because it affects the texture? I think in the case of tough meats like heart, it may be beneficial.

Anyway, when I was cooking the leftovers, I lightly cooked a turkey liver in another pan, cut it up with the spatula, and mixed it in with the chili. Aside from a few larger pieces, I couldn't taste it.

So, my recommendation is to add a little heart meat, preferably ground, or chopped really small, and just a little mild liver (turkey or veal- at first, turkey is more meaty than chicken but milder than beef- ditto for veal), pre cooked, then crumbled up small. Add at the end or the flavor may permeate the whole dish.

The chili spices seem particularly well adapted to covering up other strong flavors.

In theory, kidney should be good too, but it needs to be soaked in something acidic (lemon, vinegar, baking soda) first.

A3ff262a2686d79789e09a26013901b3

(1208)

on April 06, 2011
at 07:07 PM

Never too late. Thanks for the info

2
Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on February 24, 2011
at 05:19 AM

I put in order goose liver, Beef Liver and beef heart because of its nutrient density in all my chili. Wife knows it but kids dont.

15e684f6f716f88c99f641098a6e06ca

(922)

on February 24, 2011
at 06:25 AM

sounds complicated... do you buy those all separately and store them in the freezer?

1
95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on February 24, 2011
at 08:19 PM

Is there any way you could do a small test batch for just you to try before bringing your wife into it? I ask because over the holidays I decided to play hide-the-liver with myself while the boy was out of town (omg--these double entendres are hard to avoid!) in an attempt to get more offal into our diet and I still gag when I think about the results (and get sad when I think about how much food I had to throw away.) I added pureed beef liver to beef and bison meatballs cooked in tomato sauce and, with just a little liver added, the entire batch tasted like eating bile-dominant vomit. Gross. I was glad that I did a solo trial run though because if I had served my boyfriend that abomination it would have put the brakes on the offal train forever which would be sad. Now I'm waiting for another night alone to try out some other potentially more neutral tasting recipes that feature organ meats.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on February 24, 2011
at 08:41 PM

I'm in a similar boat as you...let us know about any other organ meat experiments!

95601768ec9cb75cc3a9cbcd2271ed14

(2206)

on February 24, 2011
at 09:28 PM

I totally want to like it too! There must be a way because I do like some liver preparations--specifically liverwurst and foie gras, but I limit those since I can only get an overly processed mass produced brand of the former and the latter is prohibitively expensive.

101b3a5c96d313d22262f65bdff20acf

(539)

on February 24, 2011
at 08:56 PM

Likewise -- I end up feeding the liver I bought for myself to my Paleo dog. I just can't find a way to prepare it that I can stomach, and I desperately want to.

0
Medium avatar

on February 24, 2011
at 07:12 PM

I personally really detest the taste of liver. I've tried chicken and lamb liver and I just end up throwing it out. The smell and taste are just disgusting. This is coming from someone who eats natto nearly every day. I can eat pounds of chicken hearts, gizzards, lungs etc. though. Cardiac muscle, aside from being slightly more chewy, is basically the same as skeletal muscle and the other organs genuinely taste good.

But you have me thinking that chili might be the perfect way to incorporate liver into my diet without tasting it. I eat pretty strongly flavored cuts of pastured lamb, but frying up liver in the same manner is too much for me.

0
Bd6450474c7df5ecc3bbe1369a9a9abe

on February 24, 2011
at 01:07 PM

This sounds like something MY hubby would ask! ;0) lol Offal is supposed to be super healthy and he wants me to try it soooo badly, but as a former vegetarian, I am lucky not to gag while preparing chicken breasts :) Good luck! oh, and don't use a meat grinder on the liver... it just gets gooey and nasty (that's how I found out what he was up to!!... teeheehee)

101b3a5c96d313d22262f65bdff20acf

(539)

on February 24, 2011
at 08:54 PM

Huh, I've been making bone broth for years and never thought to incorporate organ meats. Any tips on this?

E2b9c679315c7c9c7265783dde89f350

(1303)

on February 24, 2011
at 08:01 PM

*lol* Tell him to cook the liver first, then crumble it! It's also great to use when making bone broth- then you can fish out the cooked liver and crumble it then.

E2b9c679315c7c9c7265783dde89f350

(1303)

on April 06, 2011
at 05:26 PM

Whoops, just saw this comment. Jennie- I literally just throw the organ meats in with the bones when I'm making the broth. I often cook a whole chicken in the crock pot and do it then (no loose bones to mess it up), but they sell special stock making bags (just mesh cotton bags) to put bones in for stock. You could try that and keep the organ meat on the outside of the bag, bones inside, so that the meats won't get lost in the bones. Not usually a problem for beef though- big bones and all.

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