2 lbs. ground beef
1 lb. chicken gizzards
2 lbs. chicken livers
1 med. bell pepper, diced
1 lg. onion, diced
2 stalks celery, diced
2 tbsp. oil

Boil chicken gizzards for about 1 hour. Remove from pot and boil chicken livers in same water for about 30 minutes, saving stock. Let livers and gizzards cool, then chop them up into small parts. Cut up bell pepper, onion and celery. Cook rice. While rice is cooking, begin to make a brown gravy with flour and oil. When gravy is dark brown, add your ground meat, gizzards and liver. Add reserved stock and let it simmer. Add your rice and let stand for 10 minutes.