Because it was so cold, last week I had to make chili – kind of a thermodynamics thing – create heat from the inside out - so here is my sort of recipe for Beef and Bison Chili. I have a new “thing” for bison meat. I buy mine at Central Market. It’s similar in tatse and cost to beef but lower in fat. It does not make great meat loaf because it is so lean – unless you add some oil.
Take various spices ( use cumin, oregeno chili powders – this time San Antonio, New Mexico and Chipotle – chipotle adds some smokiness) and some other things.
Chop up an onion – or two
and some garlic
Heat this in some olive oil Then add the bison and ground beef once the garlic gets fragrant. Add half of your chili seasoning.
Once the meat is bround and crumbled add water, the rest of the seasoning and some chopped tomatoes – I add fresh jalepenoes here as well when I use em because I don’t like icky black char on my peppers. I also usede yellow tomatoes this time because I thought they were prettier than the red ones at Kroger.
THEN add some canned tomatoes in green chilis. Let the whole thing simmer until it’s done – I go about two hours at least. We like our chili with fritos and cheese.