Thursday, February 7, 2008

Bacon Bison Chili

This chili is so great--especially on the second day when the flavors have time to blend. It is delicious!! Changes I made are in italics. Try with Buttermilk cornbread. Original recipe from here.


For Chili Puree:
6 Dried Ancho Chilies
5 Dried Guajillo Chilies
13 Dried Arbol Chilies
6 Cups of Water

I used 6 anchos, 6 anaheim and 3 pasilla instead- I used about 5 heaping tablespoons of the paste in chili. It does make a nice paste, not too hot.

De-stem and seed the dried chilies
Add water and dried chilies to sauce pan
Boil mixture for 5 minutes then turn off heat and cover for 30 minutes or until chilies are tender. Puree mixture with a blender until smooth then strain mixture. (I did not strain the mixture, and I might try draining water off after boiling to reduce bitterness.)

Ingredients for Chili:
Chili Puree(See Recipe above)
3 pounds bison chuck roast (I used 1 pound course ground bison meat)
1/4 pounds of pork fat (raw pork belly works well)
(I used about 5 oz uncured bacon, cooked it and used some of the bacon drippings to cook onions. I added bacon pieces to stew)

1 12 oz IPA beer (I used about 10 oz and drank the other 2:)
2 28 oz cans of whole peeled tomatoes
5 cloves garlic (I used 3)
3 tablespoons honey
1 tablespoon whole cumin seeds (I used ground for all spices)
1 tablespoon whole coriander seeds
1 teaspoon ground cinnamon
(I added 1 tsp chili powder and 1 tsp oregano)
1 diced large onion
1 large can (1lb,13 oz) of pinto beans
1 large can (1lb,13 oz) of black beans
kosher salt and black pepper to taste
1 tablespoon vegetable oil
juice of 1/2 lime
(I added about 1 cup of frozen corn kernels for a sweet crunch)
1 1/2 oz of Dark Chocolate (I used about 1 tbsp cocoa powder)

Trim bison chuck roast of fat and retain fat. Cut bison into 1/2 inch cubes. Cut bison fat and pork fat into 1/4 inch cubes. In a heavy dutch oven, add vegetable oil and heat to medium high heat. Add pork fat and bison to pot until they have given up all their fat or about 20 minutes. Remove the meat solids from the pan and throw away. Heat rendered fat to high heat. Brown each side of the bison cubes in the pan. After meat is browned, remove from the pan and save for later. Reduce heat to medium. Add diced onions and sautee until soft. Meanwhile, add coriander, cinnamon and cumin to a mortar and pestle and grind into a cohesive mixture. After the onions are soft, add diced garlic and spice mixture to the pan and sautee over medium heat for another 5 minutes. Increase temperature to high heat and add beer. Reduce by half. Meanwhile, puree one can of tomatoes until smooth. Puree the other can of tomatoes until chunky. Add the bison cubes(and liquid), honey, tomatoes, lime juice and chili puree to the pot. Simmer for 3 hours or until meat is tender. After 3 hours, add the beans and stir in dark chocolate. Simmer for another 10 minutes and then serve.

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