The Liver Experiment Week 9: Beef and Liver Chili

Can you believe we are already at the 9th installment of The Liver Experiment where I will try to acquire a taste for liver? Over a 10 week period I will cook, consume and post my experience once a week about trying to appreciate my food nemesis. I hope my experiment will inspire you to try the same with your own personal food nemesis. And even if you are determined to hate liver for life I hope you will follow along throughout the whole series.

I had leftover beef liver from the Austrian Liver Dumplings on week 3. If you have been reading the series you will know that the dumplings were a disaster as beef liver is very strong in taste and I just could not eat them. But surely a Beef and Liver Chili would be a great way to use what I have left by smothering it in spices and tomatoes, right?

Beef and Liver Chili

Tasty reading ahead, KEEP GOING… →

Hearty Vegetarian Chili

This past Wednesday was the first cold day announcing the possibility of fall. I had to wear socks and closed shoes. I hate socks and I hate closed shoes. I am happiest in sandals. I have been free of socks since like end of May. This weather also brought on my first craving for a hearty and warm dish. I would normally pack it with beef but my vegetarian friend was coming over for dinner…so vegetarian chili it was.

This is a quick post, simple phone pic and very simple diner to prepare. Right now comfort is my essential requirement. Enjoy

Ξ Hearty Vegetarian Chili Ξ

2 tbsp olive oil
1 onion, diced
3 garlic cloves, chopped
1 yellow pepper, chopped in big pieces
2 tsp cumin
1 1/2 tsp cinnamon
1 tsp chile powder
Sea salt and ground pepper to taste
1 can (15.5 ounces) black beans
1 pack of tofu, chopped
3 cans (14.5 ounces/400g) diced tomatoes
fresh coriander

In a large pot heat oil over medium-high and add the onion and garlic. Cook until onion is translucent, stirring often. Add yellow pepper, cumin, cinnamon, chile powder, salt and pepper and stir well. Add the black beans, tofu, coriander to licking and diced tomatoes. Bring to a boil, reduce heat and simmer for about 30 minutes. Add fresh coriander to taste.

Chilean Corn And Pork Stew

photo credit

photo credit

Last night I had my friends over:  Manon,  Hector and their 6 months old Antonia…my “niece”. She is TOO CUTE and she loves me he he.

As silly as it may sound its the first time ever Hector came to my place..after him being in Manon’s life for the last year and a half-ish. He is Chilean and moved here a few years back. So I decided to prepare a traditional Chilean dish: Tomatican Con Pulpa De Cerdo, in English Corn And Pork Stew. This is a traditional mountain/farmer recipe that is served like once a week, at least according to him.

Although I got the basic recipe online what I am posting here has been modified. Once I got enough wine into him I asked him for a sincere critique and so I adjusted the recipe to make it really traditional. He only made two suggestions. Besides that he loved it, was touched and said it really brought back memories for him.

Its cheap, easy to make and very hardy! I served it on rice. Enjoy!


  • 2 Tablespoons Olive Oil
  • 1 Pound Pork — Cubed
  • 3 eggs
  • Salt And Pepper — To Taste
  • 1 Large Onion — Sliced
  • 2 Cloves Garlic — Chopped
  • 2-3 Teaspoon Cumin (to taste)
  • 1 Teaspoons Oregano
  • 2 Cans Tomatoes — Chopped
  • 1 Cup Corn with liquid
  • 1/2 Bunch Cilantro — Chopped
  • 1 small Jalapeno — Chopped
  • add water if needed

Saute pork in oil just to brown a bit.

Season with salt and pepper and add onions and eggs, saute until onions are a bit translucent and eggs are cooked and scrambled

Add garlic, cumin, oregano, and tomatoes, simmer 30 minutes.

Add corn, cilantro,  jalapeno and water if it is too consistent (it should be liquid a bit) , simmer 15 minutes and serve on rice.

Serves 4

Hugs and Biscuits