Bison chili, baby!!! This is a VERY lean chili, which therefore goes against all the usual chili rules of using an 80-20 fat mix for flavor. BUT, the flavor is so good and smoky, you can get away with breaking the #1 chili rule. Also, make sure you invest in a crock pot, because it is the greatest invention on earth. Chili, of course, needs to cook low and slow to make sure all the flavors really get in there...I find it is easier to throw it in a slow cooker overnight instead of staying awake to make sure your stove doesn't burn down the house. This is a "two step crock pot", meaning that you have to do a little cooking before you can throw it in the crock pot.
First step: Find ground buffalo meat. Since I made the mistake of moving out of Texas, it took me a full 2 weeks, many desperate phone calls and emails, and visits to random butchers to track some down. I finally obtained the last two pounds in the greater Richmond area. Win.
Step two: Get your other ingredients:
3 cans of dark red kidney beans (this breaks another Texas rule - no beans in chili...but this one needs the healthy fat due to the bison)
4 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp ground oregano
1/2 tsp cayenne pepper
1.5 c diced onion
28 oz. can of diced tomatos
23 oz. can tomato sauce (note - this is NOT pasta sauce)
5.5 oz. can tomato paste
1 tsp salt
3 oz. bottle of real bacon bits
Step 3: Make your dry spice mix - combo the chili, cumin, coriander, garlic, oregano, and cayenne in a bowl and mix it up with a fork til it is mixed uniformly
Step 4: Spray a non stick skillet with Pam and pour in the onions on medium heat - cook them for about two minutes, at which point they will just start to go from white to clear. Stir in the spices from step 3, and let that simmer for about 1-2 mins. Add the ground bison and stir until lighty browned and evenly mixed with the onions/spice. Make sure you smash apart and big "meatballs" so that it stays ground.
Step 5: Throw the meat mix into the crockpot. Drain and add the beans, thn add all the tomato stuff, the salt, AND the bacon. Stir it all up, and cook it on low heat for 10 hours. Serve over rice, quinoa, or plain with some cheese on top! Congrats, you just made easy and super healthy chili.
First step: Find ground buffalo meat. Since I made the mistake of moving out of Texas, it took me a full 2 weeks, many desperate phone calls and emails, and visits to random butchers to track some down. I finally obtained the last two pounds in the greater Richmond area. Win.
Step two: Get your other ingredients:
3 cans of dark red kidney beans (this breaks another Texas rule - no beans in chili...but this one needs the healthy fat due to the bison)
4 tbsp chili powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp ground oregano
1/2 tsp cayenne pepper
1.5 c diced onion
28 oz. can of diced tomatos
23 oz. can tomato sauce (note - this is NOT pasta sauce)
5.5 oz. can tomato paste
1 tsp salt
3 oz. bottle of real bacon bits
Step 3: Make your dry spice mix - combo the chili, cumin, coriander, garlic, oregano, and cayenne in a bowl and mix it up with a fork til it is mixed uniformly
Step 4: Spray a non stick skillet with Pam and pour in the onions on medium heat - cook them for about two minutes, at which point they will just start to go from white to clear. Stir in the spices from step 3, and let that simmer for about 1-2 mins. Add the ground bison and stir until lighty browned and evenly mixed with the onions/spice. Make sure you smash apart and big "meatballs" so that it stays ground.
Step 5: Throw the meat mix into the crockpot. Drain and add the beans, thn add all the tomato stuff, the salt, AND the bacon. Stir it all up, and cook it on low heat for 10 hours. Serve over rice, quinoa, or plain with some cheese on top! Congrats, you just made easy and super healthy chili.
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