In a big cooking pot, heat the oil and saute the onions, garlic and celery for about 3-5 more minutes until softened.
Add the ground meat and cook until it is no longer pink. Add the liver and cook until done (does not take long when pureed). Mix in a good pinch of salt and pepper with the meat.
Add your tomato can and paste, beef broth, all the spices and herbs, bay leaf, salt, collard greens and black beans. Bring to a boil and simmer over low heat, stirring occasionally, for 1 hour. Serve with fresh coriander or parsley.
If beef liver is to strong for you (like me) the recipe is awesome with more delicate livers like calf, chicken or lamb.
Beef and Liver Chili https://cultureatz.com/the-liver-experiment-week-9-beef-and-liver-chili/