April 25, 2016

Three Meat Raspberry Chili (Paleo, GAPS, SCD, Whole 30)

Hi friends! I made it back safe and sound from Florida. A little more tanned, with a few more freckles and a little blonder than I was 2 weeks ago. I went for lots of runs on the beach, played a lot of tennis, read a lot of books and of course, did a little shopping. It was amazing!

One of my favourite things to do on vacation is read. Honestly, I could spend weeks reading next to the pool or at the beach. I think I read six books on this trip. Some much better than others of course. My favourites were "A Prayer For Owen Meany" by John Irving and "The House Girl" by Tara Conklin. Has anyone else read these ones? What did you think? John Irving is by far my favourite author. I have loved every book of his that I've read (and I think I've read basically all of them now). His writing is just so smart, and his story development is simply genius. I also stocked up on a few real food items that are hard for me to get at home. Like my favourite brand of grassfed gelatin, Vital proteins, and Kerrygold grassfed butter.

If you follow me on instagram (and if you don't, you should), you would have seen some of these photos from my trip, but for the rest of you, here is a little preview of what my holiday looked like. Simply put, heavenly!

Now that I'm back to the real world it's back to things like homework and meal planning. I get questions from readers all the time about how to make eating a whole foods/paleo diet easier. One of the easiest ways is batch cooking. I often make a huge batch of one or two dishes on the weekend that then carry me through my busy weeks. And this Three Meat Raspberry Chili is one of those recipes that is great for batch cooking. You will get many meals out of this one I promise. Plus it's filled with so many nourishing ingredients like chicken liver, grassfed beef, coconut milk and lots of vegetables! Plus the unusual addition of raspberries. Trust me they work well in this recipe. Really well. You'll just have to try it to find out. And as you may remember from my post a few weeks back, I'm trying to get more liver in my diet, so this recipe is a great way to do that. And if you missed it, here is my post all about the health benefits of liver, and why you should be eating it too!

Three Meat Raspberry Chili Recipe


1 lb free range chicken liver (can be bought here)
1 TBSP apple cider vinegar (I use this brand

2 TBSP bacon fat, grassfed butter/ghee or coconut oil
1 lb grassfed ground beef (can be bought here)
1 lb free range ground pork (can be bought here

10 medium tomatoes, diced (I used tomatoes on the vine)
1 12oz package fresh raspberries (or frozen would also work)
1 can full fat coconut milk (this brand is my favourite

1/3 cup chopped green onion (or sub 1 medium white onion, diced)
1 TBSP organic cacao powder (omit for SCD and Whole 30)
1 TBSP dried oregano (this brand is SCD legal)
1 TBSP dried basil (this brand is SCD legal)
1 TBSP dried parsley (this brand is SCD legal)
1/2 tsp ground cumin (this brand is SCD legal)
1/2 tsp pure ground chilis  (I used this kind, which is not the same as chili powder) 
1/2 tsp sea salt
1/4 tsp ground black pepper 

1 red pepper, washed and diced
1 yellow pepper, washed and diced
1 orange pepper, washed and diced
2 zucchinis, washed and diced


1. Rinse the chicken liver and place it in a bowl of warm water with 1 TBSP apple cider vinegar and let sit for 30 minutes
2. While the chicken liver is soaking, place a medium sized pan on the stove on medium heat
3. Add the bacon fat (or other fat of choice) into the pan and let melt
4. Add the ground beef and pork to the pan and cook, breaking apart every few minutes until browned or cooked through
5. While the meat is cooking, place a large pot on the stove on medium heat 
6. Add the tomatoes, raspberries and coconut milk to the pot and let these start to cook
7. Add the spices to the pot and stir well to combine
8. Once the meat is done cooking, transfer to the pot (including the grease) 
9. Place the pan back on the burner (still on), and transfer the liver from its bowl (rinse first) to the pan and allow to cook 
10. While the liver is cooking add the remaining vegetables to the pot and stir well to combine
11. Once the liver is cooked through, turn off the burner, remove it from the pan and cut into very small pieces or use your food processor to chop into fine pieces
12. Add the liver to the pot and stir well to combine 
13. Turn the heat down to low, and let the chili simmer for another 45-60 minutes (until the vegetables are the desired texture) 
14. Remove from heat and turn off the burner 
15. Serve and enjoy!

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  1. I love chicken liver, but haven't had it in a while! I should get on that.

    I mentioned this in insta, but your suit game is amazing. Dang!

    1. I wish I could live in a place where all you needed to wear were bikinis... on the wish list!

  2. What a gorgeous vacation! I always love untraditional chilis, not being a huge fan of the traditional ones with kidney beans. Both my husband and I love raspberries, and I'm intrigued by the chicken liver, it seems like it would make a delectable chili!

    1. Kari I'm with you and not loving kidney beans in chili! And a little fruit just seems to make everything taste better :)

  3. Hi, this recipe looks delicious. What can I use to replace the raspberries?