Bison Chili

INGREDIENTS

Pasilla chilies 
Jalapeño peppers, seeded
Beef broth  cups
Taco shells, broken
Canola oil
Carmen Creek™ Bison, ground 
Canola oil 
Onion, fine chopped 
Garlic, minced 
Cumin, ground
Coriander, ground
Cinnamon, ground
Tomatoes, seeded, pureed  
Beef broth
Dark beer
Salt
Black pepper, ground 
Lime, juiced 
Cilantro, chopped (Opional)

 5
2
350 ml
2 large
60 ml 
900 g 
30 ml 
700 ml 
5 cloves
30 ml 
5 ml 
1/2 ml 
2 medium
700 ml 
1 tin
5 ml 
1 ml 
1
15 ml 

1 ½ cups

4 tbsp
2 lbs
2 tbsp
3 cups

2 tbsp
1 tsp
1/8 tsp

3 cups

1 tsp
¼ tsp

1 tbsp
 

METHOD

  1. Toast the pasillo chilies and remove stem and seeds.
  2. Place peppers and 1 ½ cups beef broth in small sauce pan and simmer for 10 minutes, cool.
  3. Add broken taco shells and puree in food processor. Reserve.
  4. Heat oil in large saute pan until smoking and add bison. You may have to do this in two stages. Brown the meat over medium high heat and reserve.
  5. Add the 2 tbsp of oil and the onions. Fry the onions until light brown. Add garlic and fry 1 minute more.
  6. Add the cumin, coriander, cinnamon and fry for 1 minute.
  7. Add the tomatoes and pureed peppers. Fry until mixture begins to dry and is starting to brown. Stir often. Do not scorch.
  8. Return the bison to the pot along with 3 cups beef broth and the beer. Add salt and pepper and bring to a simmer.
  9. Simmer for 45 minutes to 1 hour or until thick.
  10. To serve, add the lime juice (and cilantro, if desired.)

Note: you may substitute any California dry chili if pasillas are unavailable or if you want more or less heat.

Yield: 8 servings


Carmen Creek Gourmet Meats Ltd. - Grade A Buffalo meat, a healthy alternative to other red meats.
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