This recipe for Pizza Chili is from a post back in May from Food Renegade, I’m not quite sure how I missed it before, but as they say, better late than never.
I’m a big believer that organ meats are extremely nutritious and are not consumed nearly enough by people, but I’m one of the first ones to say that I don’t particularly like liver. This is a great way to sneak it into your food and get the amazing nutritional value that it has to offer. I’m going to be making this sometime next week for our traditional Wednesday night pizza night and I know it will be a big hit with the kids — as long as I don’t tell them exactly what’s in it :)
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“Pizza Chili is what you eat when you love, love, LOVE pizza but can do without the crust. It’s a hearty soup, a pizza in a bowl, and a versatile family favorite. It’s one of those wow-why-didn’t-I-think-of-that? recipes. And it’s simple. Everybody loves pizza chili, even busy moms!
It’s also the perfect avenue for getting nutrient-dense organ meats past picky palates. The last time I ordered my grass-fed beef in bulk, I asked the processing facility to grind the organ meats for me so that I could sneak them into our ground beef dishes on the off chance that their flavor wouldn’t be noticeable. Good news! It works — particularly in really flavorful dishes like Pizza Chili…”
