Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chunky Bison Chili




Source of Recipe


Bison Basics


Recipe Introduction


with Roasted Red Peppers


List of Ingredients




1 cup
1/4 cup
2 cups
1 tbsp
1 tbsp
2 to 3 tbsp
2 lb
1 can
4 cups
1 tsp
1/2 tsp
3 tbsp
1 tbsp
3
dry black turtle beans, or kidney beans
olive oil
Spanish onion, chopped
garlic, minced
ground coriander seed
chili powder
bison stew meat, cut in 1/2 inch cubes
28 ounce size, plum tomatoes
vegetable or chicken stock
salt
dry mint
tomato paste
Worcestershire sauce
Sweet red peppers
Garnish --- sour cream and chopped fresh cilantro

Recipe



Soak beans overnight in 5 cups of water. Drain the next morning, set aside.

Put olive oil in a large saucepan. Over medium, medium-high heat sauté onion and garlic for about 5 minutes.
Add coriander seed and chili powder. Stir and cook for another half minute before adding bison cubes. Lower heat to medium. Continue cooking and stirring pan contents for another 5 minutes, or until meat is browned. Transfer to a 4 to 5 quart heavy bottomed pot.

Add can of plum tomaotes (broken up by hand), pre-soaked beans, vegetable or chicken stock, salt, mint, tomato paste, and Worcestershire Sauce.
Increase to high heat and bring pot to a vigorous boil, then immediately reduce heat to low boil level. Continue cooking chili in an open pot for 2 hours, stirring occasionally.
While chili is cooking, core and cut each red pepper into 3 or 4 sections. Char the outside skin of each section on the barbecue, or place on a cookie sheet skin side up and blacken under the oven broiler. Allow to cool. Strip away most of the charred/blackened skin and cut into small thin strips. Add strips in the last five to ten minutes of cooking. Combine well. Serve hot as is, or garnish each portion with sour cream and freshly chopped cilantro.