Friday, October 17, 2008

Recipe: Bison Chili

This one doesn't get a picture because--let's face it--chili is ugly. It's just a lumpy mass of brown, but man, is it tasty. Chili is one of those dishes that's incredibly versatile. Beans, no beans, tomatoes, no tomatoes, ground meat, cubed meat, beef, lamb, pork, or any combination, chili powder, fresh chiles, any or all of the above. I like to use bison because it's lower in fat and cholesterol than beef, and I also find that the flavor of the meat shines through better than a lean ground beef.

1 lb ground bison
1 (15 oz) can diced tomatoes
3/4 cup black beans
3/4 cup kidney beans
1/2 cup salsa - your choice of heat level
1 chipotle pepper - dried or in adobo sauce
1 Tbsp chili powder
1 pinch cumin
1 pinch cayenne pepper
1 (12 oz) bottle or can of beer - I like lager or wheat beer best - if it's too stout, the beer flavor will overpower the other ingredients
3 cups stock and/or water
1 small can tomato paste

1) Turn crock pot on low heat.
2) Brown bison over medium-high heat. Drain and add to crock pot.
3) Add all ingredients except tomato paste to the crock pot and stir to combine.
4) Cover and cook for at least 4 hours. This is good to start before you leave for work so you have dinner ready when you get home. Well, almost. There's one more step.
5) Stir in the tomato paste before serving.


Bookmark and Share

No comments: