Bison Chili

 bison chili, organic yogurt, fennel, corn pancakes

bison chili, organic yogurt, fennel, corn pancakes

I have made this bison chili time and time again for The Radical Larder pop up at Ipsento 606. It is a very consistent recipe and, in my opinion, very good chili. Bison has almost no fat in it so the chili isn't heavy which I appreciate. Makes about 4 quarts. Enough to feed 8 people or have leftovers which can be eaten or frozen for later use. 

Equipment

knife
cutting board
2-3 bowls
large stock pot with lid
wooden spoon or other spoon
slow cooker (optional)

Ingredients

1c dry adzukis soaked overnight and cooked w/ aromats or stock (could also use canned kidney beans or red beans)
2# ground bison
1 yellow onion peeled and diced small
2 sm carrot washed and diced small
1 red pepper cored and diced small
4 cloves garlic smashed with salt or minced
1 jalapeno deseeded and minced
1 habanero deseeded and minced
2 bottles modelo negro or similar
28 oz Muir Glen fire roasted tomatoes
1.5 T dark brown sugar
Kosher salt
grapeseed oil
pices: Turkish paprika, cumin, onion powder, ginger, chili powder, coriander (could sub spanish paprika which is sweeter, I do the spices to taste but if you put 1T paprika, 1T cumin, 2T onion powder, 1/2T ginger, 1t chili powder, and 1/2T coriander to start, you can go from there adjusting flavor to your liking)

 

Instructions

While you are dicing your vegetables, get the stock pot going on medium high. put about a tablespoon of grape seed oil and wait for the pan to get hot before adding your ground bison. Once the meat begins to brown, add salt and some of the spices and half of the brown sugar and stir until you get the aroma of toasted spices.

Remove all but a cup of the meat and all of the juice from the pan. Return the pan to heat and add your diced onion. Put the lid on and cook for about five minutes stirring a couple of times. Add your diced carrot, stir, let cook for about 7 minutes. Add your diced red pepper, jabanero, jalapeno and garlic and let cook for 3-5 minutes more. Add the remainder of your spices and stir, coating the vegetables. You should get a wonderful spicy aroma at this time.

Add the beer and allow it to get warm before adding your tomatoes with all of the juice. Allow this mixture to simmer for 20 minutes. Add your cooked beans with their juice, add the meat back in. Put the chili into the slow cooker (if using) on low for 6 hours. Chill and store overnight ideally and then it is ready to go. 

Top with sour cream, or my favorite greek yogurt, and some dill, sliced radishes, parsley or fennel. It is really good with these corn pancakes or cornbread. 

Radical Larder