I make chili a thousand different ways, but this is one of my favorites. Bison, or buffalo, is a great alternative to beef. Compared to beef, it is lower in fat and calories and higher in iron and essential fatty acids. It is becoming more widely available in regular grocery stores. Try it, and I think you’ll like it. And it will warm you up from the inside out!
6 - 8 servings
2 tablespoons grapeseed or canola oil
1 pound ground bison
1 small onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 teaspoon sea salt
1 tablespoons ancho chili powder
2 teaspoons chipotle chile powder
1 tablespoon cumin
1 teaspoon dried oregano
3 tablespoons cocoa powder
1 tablespoon molasses
1 bottle of dark beer
1 can black beans, drained and rinsed
1 15 ounce can fire-roasted tomatoes
1 28 ounce can whole tomatoes
Garnishes:
2/3 cup jack cheese, shredded
2 avocados, diced
3 - 4 green onions, sliced on a diagonal
½ cup sour cream
Heat a large stock pot over medium-high heat. Add the oil and ground bison and cook, breaking up meat until browned. Add the onion and garlic, cooking about 3 - 4 minutes or until the onions are becoming translucent.
Add the red pepper, salt, chili powders, cumin and dried oregano. Stir all of the ingredients together and cook 2- 3 minutes, stirring, until spices become fragrant. Add the beer, cocoa and molasses. Simmer until the beer has reduced by half.
Add the black beans and tomatoes. When adding the whole tomatoes, either squeeze and crush by hand as you are adding it to the chili, or pour into another bowl and break up the tomatoes with a spoon before adding them to the chili. Simmer over medium-low heat, stirring occasionally, for at least an hour. Can be made up to two days ahead.
Ladle chili into a shallow bowl and top with shredded jack cheese, a tablespoon of sour cream, some diced avocado and sliced green onions.
This chili also freezes well. It will keep for up to 3 months.
No comments:
Post a Comment