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?
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.
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.
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.
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.
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.
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)
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