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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 3 |
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A basic chili recipe, but one I came upon via trial and error. Pretty good Ingredients:
1 lb ground bison (or beef if you can't find the buffalo) |
1 14oz can beef broth (low sodium) |
1 14 oz can tomato sauce |
1 medium onion |
1 fresh tomato |
assortment of hot peppers (i usually use 6 jalapenos and 6 serranos, but add to taste and availibility) |
1 tablespoon minced garlic |
3 dashes chinese five spice (don't overdo it!) |
1 packet taco bell chipotle taco seasoning |
1 teaspoon chipotle powder |
1/2 teaspoon cayenne pepper (or to taste) |
1/2 teaspoon liquid smoke (or to taste) |
salt & black pepper to taste |
optional 1 can kidney beans |
sour cream |
sharp cheddar cheese, shredded |
chives |
Directions:
1. Brown meat in a skillet, drain grease
2. dice onion, tomato and peppers. Seed peppers if you like it cool, leave 'em in if you like it hot
3. add all ingredients to pot. If you like beans, save them 'til later. Stir and simmer covered on low until veggies become soft, about 30-45 minutes. Remove cover, simmer until sauce thickens to liking, stirring occasionally. I like chili thick, so I let it sit 3-4 hours. If you need it faster, after an hour or 2, add some cornstarch to 1/4 cup cold water. Stir, then add to chili. It will thicken up pretty quick. I don't like beans in mine, but I know most people do. If you want the beans in yours, add them to simmer for about 20-30 minutes before serving. you can add or remove spices as you like. Top with cheese, sour cream and chives. Serve with saltines!
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