Yesterday was the first Bears home opener which means only one thing; chili was cooking on the stove. Chris's request for chili during football season has been a common theme for years. When we lived in the city we frequently had people over for chili, drinks and to watch football. The one thing that would drive Chris crazy was I would always switch up the way I made it. This was partially due to the fact that I never wrote the recipe down. So a couple of years ago I finally wrote down my "best batch of chili" recipe and much to my surprise, I was actually able to find it yesterday morning. But wouldn't you know, I decided not to follow it completely. So here is my new recipe. My theory on chili is that the flavor in meat is the key to the entire recipe.
Ingredients
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| Latern Pepper |
1 1/4 cups Spanish Onion, diced
1 Latern pepper, seeded and diced
1lb ground bison
1lb grass fed ground beef
1 tablespoon ground cumin
1 tablespoon Montreal Steak Seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
2 tablespoons ground ancho chile
1/2 tablespoon ground guajillo chile
4 oz diced green chiles
14oz can of each of the following, light red kidney beans, dark red kidney beans, cannellini beans
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| Mexican Tomato Sauce |
7 3/4 oz El Pato Salsa Chile Fresco (Mexican Tomato sauce)
8 oz Tomato sauce
28 oz Dei Fratelli Seasoned Diced Tomato
28 oz Dei Fratelli Whole Tomato packed in puree
2 teaspoons sugar in the raw
1 tablespoon honey
3 chopped garlic cloves
1 tablespoon canola oil
Kosher salt
Cracked ground pepper
1. In a Dutch oven heat 1 tablespoon of canola oil, add onion, garlic, latern pepper, can of green chiles and ground bison and ground beef. Begin browning beef. Make sure to break up the beef so the spices get evenly distributed. Add ground cumin, paprika, onion powder, garlic powder and Montreal steak seasoning. Mix well, continue browning beef and drain grease. Salt and Pepper.
2. Drain and rinse all three cans of beans. Add beans to Dutch oven. Add both cans of tomato sauce and the can of diced tomatoes. When adding the whole tomatoes hand squeeze the tomatoes as you are adding, pour in puree. Add ground ancho chile and ground chile. Stir well.
3. Continue cooking and stir occasionally. Add 2 teaspoons of sugar in the raw. Reduce temperature to low and place top on Dutch oven. Continue to simmer and add 1 tablespoon of honey. Cook on low for at least 2 hours.
You can also cook this in a crock pot. To do so, follow step 1 then transfer the meat to the crock pot and add the remaining ingredients into the crock pot and cook on low for at least 4 hours. The longer the chili cooks on the low the more the flavors have a chance to combine.
Garnish with grated cheddar cheese and chopped green onion.
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| This meal was rated 4 asparagus spears |
- Posted using BlogPress from my iPad
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