Chocolate Chili Beef Liver Pâté

INGREDIENTS

• 1 1/4 lb beef liver (in slices)

• stick butter or a cup of lard, separated

• 3 Tbsp carob powder

• 3 Tbsp maple syrup

• 1/4 tsp nutmeg

• 1/4 tsp cayenne

• 3/4 tsp allspice

• 1 3/4 tsp new mexican chili powder

• 1 tsp salt

• pinch of pepper (1/8 tsp)

DIRECTIONS

Peel off or trim skin from liver slices and remove any large tubules.

Meanwhile, heat pan on medium-high and add first tablespoon of butter or lard.

When hot, add liver and saute. Depending on thickness of slices, cook for ~ 2 minutes on first side and ~ 1-2 minutes on second side until rosy in the center. Do not overcook as liver will continue to heat/cook a bit when you blend it.

Turn off the heat, add remaining butter or lard and return pan to hot stovetop to slowly melt.

While the butter is melting, let liver slices rest on cutting board for a moment, then cut into 1-2 inch pieces.

Add liver cubes to food processor or blender along with all remaining ingredients - carob powder, maple syrup, nutmeg, allspice, chili powder, cayenne, salt, pepper, and melted butter. Blend until smooth.

Adapted from Offally Good Cooking