5 slicesbacon (l use thin cut sliced bacon)
12-16 oz.beef liver (or) pork liver, sliced thin
shorteningall-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 cupchili sauce (or) 1/4 cup ketchup
How to Make Chili Liver
- In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.)
- Remove bacon from skillet; drain on paper towels, and set aside.
- Dust the liver with flour (on both sides), then season with salt and pepper.
- Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).
- When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.
- Add the liver back to the skillet, and stir to mix the soup and liver together.
- Tear the cooked bacon into pieces, and add that to the skillet as well.
- Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.