75 minutes
A rich and filling chili made with ground bison, beans, and a variety of flavorful ingredients.
tablespoons
0 lb
Large Onion, finely chopped
each
Beer
0 oz
0 oz
Strong Brewed Coffee
cups
tablespoons
cups
tablespoons
Cocoa Powder
tablespoons
Serrano Pepper, seeded and finely chopped
each
tablespoons
1. Brown the Meat
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 pound of ground bison. Cook the meat, breaking it apart with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
2. Cook Onion
Add 1 large finely chopped onion to the pot. Continue to cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
3. Deglaze with Beer
Pour in a 12-ounce bottle of beer. Allow the beer to simmer for a couple of minutes, reducing slightly.
4. Add Tomatoes and Coffee
Add a 14 1/2-ounce can of diced tomatoes, 1/2 cup of strong brewed coffee, and 1 tablespoon of tomato paste. Stir everything together thoroughly.
5. Add Brown Sugar, Chile Sauce, and Cocoa Powder
Incorporate 1/4 cup of brown sugar, 1 tablespoon of chile sauce, and 1 tablespoon of cocoa powder into the mix. Stir in half a serrano pepper, seeded and finely chopped.
6. Season and Simmer
Season the chili with 1.5 tablespoons of ground cumin. Let the chili simmer on low heat for at least 1 hour, stirring occasionally.
Use ground chicken or chopped chicken breast, white navy beans, green chiles, and white pepper with chicken stock and a splash of cream.
Offer a range of garnishes such as lime wedges, cilantro, diced avocado, crumbled queso fresco, or sour cream infused with lime zest.
Use pork shoulder, hominy, tomatillos, and green chiles with chicken stock and lime juice.
Replace some of the beef broth with a dark beer or a shot of espresso for added complexity.
Introduce spices like cumin seeds toasted and ground fresh, smoked paprika, or a hint of cinnamon or clove.
Opt for grass-fed, locally sourced bison with good marbling for the best flavor and tenderness.
Introduce ingredients in stages for a complex flavor profile.
Toast spices like cumin, coriander, and chili powder in a dry pan to deepen their flavors.
Allow the chili to simmer on low heat for at least two hours for flavors to meld.
Take time to get a deep sear on the bison, contributing significantly to the chili's flavor profile.
Comments (0)