Chili Liver

Cindi Bauer

By
@DomesticGoddess

I adapted this recipe from my 1976 Campbell Soup Cookbook. You can use either beef liver, or pork liver. Prep time includes, cooking the bacon, coating the liver with flour, and cooking it ahead of time before simmering it in the soup and chili sauce (or ketchup).


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Rating:

Comments:

Serves:

4-5 (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

5 slices
bacon (l use thin cut sliced bacon)
12-16 oz.
beef liver (or) pork liver, sliced thin
3/4 cup
flour
shortening
all-vegetable shortening, or buttered flavored crisco
salt,
to season liver
pepper,
to season liver
1 can
(10-1/2 oz.) campbell's french onion soup
1/4 cup
chili sauce (or) 1/4 cup ketchup

Directions Step-By-Step

1
In a large skillet, cook bacon until crisp.
2
Once cooked, remove bacon from skillet, then place on paper toweling to cool.
3
Crumble the bacon, and set it aside.
4
Coat liver with flour, then season it with salt and pepper.
5
Brown liver in bacon drippings. (You may need to add a little shortening to the skillet to finish browning the liver. I then use Butter Flavored Crisco.)
6
When done frying the liver, place on a plate and set aside.
7
Add the soup and chili sauce (or ketchup) to the skillet. Stir the mixture, then add the liver back to the skillet.
8
Cover the skillet, and cook over low heat for 15 minutes, or until the liver is tender; stir occasionally.
9
Uncover the skillet, and cook the liver to desired consistency.
10
Garnish liver with the crumbled bacon, and serve.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Pork
Regional Style: American
Other Tag: For Kids